Caprese Salad with Roasted Mango Dressing

Ingredients:1 green (unripe) mango
2 tablespoons minced fresh coriander leaf, plus extra picked leaves for garnish
2 quarter-size coins peeled fresh ginger
1/2 Fresno chilli (or 1 jalapeno pepper), seeded if desired, and chopped
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon honey or maple syrup
4 assorted heirloom or vine-ripened red tomatoes, cut into 1/2-inch thick slices
1 ball fresh mozzarella, cut into 1/4-inch thick slices (or 1 package mozzarella medallions)
Sea salt and freshly ground pepper
Method:Preheat the oven to 220 C.
Wrap the mango in aluminium foil, and place on a parchment-lined baking sheet. Roast it for 1 hour, rotating halfway through. The mango should be soft. Remove the foil and let it cool.
When the mango is cool enough to handle with your hands, slice off the cheeks and scoop the flesh into a small food processor or blender. Repeat with the remaining mango, scooping as much flesh off as possible. Add the minced coriander, ginger, chilli, cumin, vinegar, olive oil and honey or maple syrup. Blend until smooth and add a little water if the dressing is too thick.
Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little extra olive oil. Top with some picked fresh coriander leaves and it's ready to serve.