Recipes Tangy Tomato and Mango Salad 3.0 (2,792) Add your rating & review In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St. Bart's restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.More Recipes for Tomatoes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Yield: 10 Ingredients 10 medium tomatoes (3 pounds), sliced 1/4 inch thick 3 large, ripe mangoes—peeled, pitted and sliced 1/4 inch thick 1/4 cup plus 1 tablespoon red wine vinegar 1/4 cup extra-virgin olive oil Salt 3 large shallots, thinly sliced (1 cup) 2 cups thinly sliced basil leaves Directions In a small bowl, combine the vinegar with the olive oil; season with salt. Add the shallots and 1 cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil and serve. Rate it Print