For the Crisp Color Salad with Mango Sauce, soak the sun-dried tomatoes in water for about 5 hours.
Cut the ingredients for the salad into small cubes, wash the Vogerlsalat and put everything in a bowl.
For the mango sauce, peel the mangoes and cut down the pulp. Drain the water from the sun-dried tomatoes and add to the mix.
Puree with a few herbs, lemon juice and 1 piece of bell bell pepper in a stand mixer.