The key to any summer salad is fresh ingredients. Luckily, here at The Farm at Hōkūala, we have plenty! In this tropical twist on a classic Italian Caprese salad, Chef Alex utilized our seasonal offerings to create a refreshing take on a “salad” perfect for the warmer months.

Hawai‘i’s mango season runs from May through October, peaking in July. Hawaiʻi is home to 60 varieties of mango trees, so the possibilities are endless for those on the island during the summer months. Here at The Farm, we have cultivated a variety of mango trees including the popular Haden, Keitt, Rapoza, and #9. After 3-5 years, mango trees will begin to produce fruit, with each variety bringing a slightly different flavor profile to the table. The Rapoza mango tree’s fruit is uniquely fiber-free, cultivated and developed by the Department of Horticulture at the University of Mānoa. Similarly, the Keitt mangos used in this dish are low in fiber and soft and sweet for a delicate mouth-feel and well-balanced dish. For Chef Alex’s version of this salad, we utilized as many locally grown ingredients as possible including:

  • Kekaha Keitt Mango – Westside sweetness!
  • Dang’s Farm Tomatoes – Our neighbor Farmer Dang, or Suthat Promnosri, has owned Dang Fresh Farm since 2013.
  • Genovese Basil – Grown at The Farm at Hōkūala. The sweet basil has a strong aroma and peppery flavor, making it a classic choice for pesto, Caprese salad, or pizza. Tip from Chef Alex on harvesting basil: for intense flavor, basil is best picked on a hot summer day with no irrigation.

Now let’s get down to preparation!


  • 1 large ripe mango
  • 1 large Heirloom tomato
  • Handful of whole yellow and red grape tomatoes
  • Fresh buffalo mozzarella or burrata, if available
  • Extra virgin olive oil
  • White balsamic vinegar
  • Hawaiian sea salt
  • Basil


Pro tip from Chef Alex: prepare and serve this salad on a chilled white plate and leave areas between the mangos and grape tomato varieties for striking visual contrast!

  1. Peel and dice large mango
  2. Slice large tomato
  3. Arrange mango and tomato slices on the plate with a variety of whole grape tomatoes. 
  4. Add bite-sized mozzarella
  5. Sprinkle sea salt
  6. Drizzle white balsamic vinegar for acidic flavor profile
  7. Drizzle olive oil
  8. Garnish generously with freshly picked basil leaves
  9. Serve immediately and enjoy!

Looking for additional inspiration? Keep an eye on the menu at Hualani’s, which changes with each growing season to ensure a fresh culinary experience.