Buffalo Mozzarella with Mango and Cucumber Salsa

1. Peel and finely dice half the mango and place in a bowl. Peel the cucumber, cut in half, remove the seeds and also finely dice and add to the mango. Finely dice the shallot and add to the mango. Halve the chilli pepper, remove the seeds and cut very finely and also add to the mango.
2. Mix the orange juice with the balsamic vinegar and the olive oil and season with sugar, mountain pepper and salt and pour over the mango, mix well and let it steep in the refrigerator for about 2 hours.
3. Take the buffalo mozzarella out of the package and drain well. Then tear up a buffalo mozzarella each and place on a plate, pour the salsa over it and then just enjoy.

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1. Of course, this also works with cow’s milk mozzarella. But I would always do without it. In terms of consistency and taste, cow’s milk mozzarella is not at all comparable to buffalo mozzarella. I think cow’s milk mozzarella is always a bit reminiscent of an eraser and the taste is almost zero.
2. And yes, you can also use vegan mozzarella. But for me it has nothing to do with cheese. Cheese making has a centuries-old tradition and this experience flows into every good cheese and you can taste it. Cheese is a natural product with no chemical additives.
3. I took a look at what vegan mozzarella contains. Sorry, it has absolutely nothing to do with cheese. It’s a little chemistry kit. Should I ever become vegan (I don’t think so), then I’ll be much more consistent. No cheese and no substitutes either. Either all or nothing. Everything else is inconsistent.