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You'll love how this bright and breezy Avocado Mango Carpaccio blends rich avocado and juicy mango for a no-cook dish that's simple to throw together. It's quick, eye-catching, and the mix of creamy and sweet always hits the spot as a light starter or a colorful side.
I whipped up this carpaccio for an outdoor brunch one summer when I wanted something light but still made everyone say wow. The colors jumped off the platter, and the sweet and creamy combo worked so well that my friends ask for it every time they swing by.
Fresh Ingredients
- Extra virgin olive oil: Go for the good stuff, since the flavor is front and center here
- Ripe mango: Pick fruit that smells sweet and feels a little soft
- Salt and pepper: Just a pinch brings out those fruity notes
- Optional toppings: Fresh herbs, chopped nuts, cheese, or a little drizzle of honey or balsamic all taste great
- Ripe avocado: Should give slightly when pressed but not feel squishy
- Fresh lime juice: Keeps avocado looking pretty and adds a tangy spark
Simple Steps
- Finish with extras:
- Scatter your favorite toppings over everything. Mint or basil make things pop, nuts crunch it up, cheese brings some edge if you’re feeling savory. Craving sweet? A light swirl of honey or balsamic is awesome.
- Taste before you serve:
- After seasoning, try a piece and tweak if needed. You want flavors to be lively, never heavy.
- Get the fruit dressed:
- Pour over lime juice, especially on avocado. Then splash olive oil across and hit with just enough salt and pepper to bring out the best in both fruits.
- Arrange everything:
- On your chilled plate, alternate slices of avocado and mango. Spiral them outward from the center, or lay them in neat rows. Take a moment to make it look fun since people eat with their eyes first.
- Slice your avocado and mango:
- Cut as thin as you can, trying for around 1/8 inch. The thinner, the fancier! You can use a mandoline for even pieces, but a sharp knife gets you there if you’re careful. Don’t peel the avocado too soon—wait until you’re ready to put it all together so it doesn’t turn brown.
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Once at a fun dinner, I dropped a tiny bit of smoked salt over the top and suddenly the whole thing had this smoky, mysterious vibe. Now everyone tries to guess what that extra flavor is every time I make it!
Picking the Right Fruit
If you want this carpaccio to really sing, start with top-notch fruit. Hass avocados are the go-to for their creamy texture and rich taste—they should give a bit when you squeeze them, but don’t pick any that feel super soft. For mangoes, look for Ataulfo or honey types. They’re super sweet, smooth, and slice up nicely. You’ll know they’re good if they have a sweet smell at the end and press gently.
Easy Slicing Tips
Paper-thin pieces look awesome, but the trick is a sharp knife. Wipe the blade after each cut for neat slices. For avocados, cut around the pit, pop it out, scoop the halves, and slice. For mangoes, slice the cheeks, cut carefully while they’re still in the skin, then scoop the slices out with a spoon. Don’t worry if you mess up—tastes just as good even if the pieces aren’t perfect.
Fun Twist for the Seasons
This is one dish you can change up all year. When it’s hot, add strawberries or peaches with your mango and avocado. Once fall hits, try thin pears or persimmons. In winter, slices of blood orange or grapefruit add some zing. Every combo brings something new but keeps that creamy-sweet base going strong.
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Dig in right after you plate it so you catch all that fresh flavor and those bold colors.
Frequently Asked Questions
- → What’s the trick for super thin slices?
Grab a mandoline if you want them really thin. If you’re using a knife, make sure it’s wicked sharp and go slow. Using fruits that are just a little firm makes slicing easier. Pop them in the fridge for twenty minutes first and you’ll get cleaner slices too.
- → Can I put this together ahead of time?
Sure, you can prep it a couple hours before you eat. Slice your mango and lay it out, but don’t cut the avocado until last minute. Hit the avocado with lime right away to keep it looking good, then toss on the rest before you serve.
- → What’s good to eat with this salad?
It’s awesome with grilled shrimp or fish. Makes a pretty starter before something spicy, or put it next to smoked salmon or eggs for brunch. Cleans your taste buds if you’re eating something rich, too.
- → How do I know when the avocado and mango are ready?
Avocado should feel soft when you squeeze—just not squishy. Mango gives a little when you press and might smell sweet close up. Don’t trust the color. For this, you want both just soft enough to be tasty but still sturdy for slicing.
- → Any cool twists I can try?
Add cucumber or radish for crunch and color. If you like heat, shake on chili flakes or a little hot sauce. Lemon works too. Try champagne vinegar if you want fancy. Pineapple or papaya thin slices, or toasted coconut, also make great swaps.