Tomato and Mango Salad with Chiles and Tomato Essence

Ingredients

• 1 cold small ripe mango, preferably Champagne (about 1 pound)
• 1 chilled Kirby or Persian cucumber (about 5 ounces), cut into ¼-inch-thick half-moons
• 1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
• 1 red Thai or serrano chile, very thinly sliced on the bias
• 1 cup Thai or Italian basil leaves and buds, half roughly chopped
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 1 ⅓ cups cold Tomato Essence

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