Summer called and I answered with a platter of sunshine: meet my Avocado Mango Carpaccio. If you’re planning a backyard brunch, a light dinner, or just craving something that tastes like a vacation, this dish sings bright and simple. Think paper-thin slices of buttery avocado and jewel-toned mango, a drizzle of tangy lime, a whisper of chile, and a crunch that keeps you reaching for just one more bite. Serve it chilled, under the shade, with a cold drink and chatter — the kitchen fills with citrus perfume and a proud little crunch as you bite into it. I love how it looks like a restaurant plate but takes under 15 minutes.
Quick Facts
- Yield: Serves 4 as an appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Why This Recipe is Awesome
This carpaccio plays with textures and colors — silky, creamy avocado meets juicy, slightly fibrous mango, finished by a bright citrus zing and a crunchy topping. It looks fancy but stays forgiving: no heat, no stress. It’s so easy even your oven can’t mess it up. The contrast between smooth slices and crisp nuts or seeds makes each forkful sing — plus it’s naturally gluten-free and easy to keep dairy-free.
Ingredients
For the Main Dish:
- 2 ripe but firm avocados (about 12–14 oz total)
- 2 ripe mangoes (about 1 lb total), preferably Ataulfo or Tommy Atkins
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp honey or agave (optional, balances acidity)
- ¼ tsp flaky sea salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- Pinch of red pepper flakes or a small pinch of cayenne
- 2 tbsp toasted pepitas or chopped toasted almonds (for crunch)
- 2 tbsp chopped fresh cilantro or basil leaves
- Microgreens or thinly sliced radish for garnish (optional)
For the Sauce / Garnish (if applicable):
- Optional crema: ¼ cup plain Greek yogurt or full-fat coconut yogurt mixed with 1 tsp lime zest and 1 tsp honey
- Optional finishing drizzle: 1 tsp toasted sesame oil for a nutty echo
How I Make It
Step 1:
Pick ripe fruit: press gently into the neck of the mango and the sides of the avocado1/8-inch thick. Lay them out flat on a cutting board so you can see the colors — the kitchen will smell like fresh citrus and green fruit.
Step 2:
Arrange the slices on a large plate, alternating avocado and mango like a fan or concentric circles. Keep the slices slightly overlapping so the colors blend — the bright orange against pale green looks almost too pretty to eat. If slices tear, no sweat: tuck them back in or fill gaps with microgreens.
Step 3:
Whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey (if using), ¼ tsp flaky sea salt, and a pinch of pepper. Taste for balance — I like a little more lime if mango runs sweet. Drizzle this dressing evenly over the plated slices. Listen for the small sound the oil makes when it hits cold fruit — strangely satisfying, right?
Step 4:
Scatter the toasted pepitas or chopped nuts across the top and sprinkle the cilantro. Add a light dusting of red pepper flakes for heat. This dish needs no cooking time; serve it immediately so the textures stay crisp. If you must hold it, refrigerate uncovered for up to 30 minutes — beyond that the avocado darkens.
Step 5:
Finish with optional dollops of the lime-y crema and a delicate drizzle of toasted sesame oil for an umami note. Serve with thin crackers, grilled bread, or alongside a green salad. Take a moment to admire the jewel-like colors, then dig in — cold, bright, and utterly refreshing.
Pro Tips
- Use slightly firm fruit. If an avocado feels mushy, it won’t slice prettily; if too hard, let it ripen at room temperature for 1–3 days.
- Chill your plate for 10 minutes before plating to keep everything fresh longer, especially on hot days.
- Toast your nuts or pepitas in a dry skillet for 3–4 minutes over medium heat until fragrant — watch carefully; they burn fast.
- If you don’t have a mandoline, press the avocado halves onto a sharp chef’s knife and slice carefully; a little thicker still tastes great and reduces brown spots.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- If you don’t have mango, use ripe peaches or nectarines — similar sweet-tart flavor and juicy texture.
- Swap cilantro for basil or mint to change the aromatic profile — basil gives a peppery twist, mint keeps it bright.
- For a dairy-free garnish, use coconut yogurt instead of Greek yogurt — it stays fresh and adds gentle richness.
- Add protein: top with 4 oz thinly sliced cooked shrimp or 6 oz flaked smoked salmon for a heartier plate.
Variations & Tips
- Spicy: add sliced jalapeño and an extra pinch of cayenne. Kid-friendly: omit the heat and add a drizzle of mild honey.
- Crunch-forward: swap pepitas for toasted coconut flakes and macadamia nuts for tropical crunch.
- Greens-accented: serve carpaccio over baby arugula tossed with a tiny vinaigrette.
- Asian twist: use lime + rice vinegar in the dressing and top with toasted sesame seeds and thinly sliced scallion.
- Citrus boost: add thin orange or grapefruit segments for a tangy pop and extra color.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Pre-slice fruit and store in an airtight container with a damp paper towel for up to 4 hours. Dress and garnish just before serving to avoid browning and sogginess.
- Can I double the recipe?
- Sure thing. Use two serving plates and assemble right before serving; if you stack slices, the presentation suffers. No timing changes needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter — though this carpaccio uses olive oil already.
- How do I know it’s done?
- Look for bright, glossy fruit slices evenly coated with dressing and topped with crunchy bits. There’s no cooking doneness — serve when colors pop and textures stay distinct.
- What if I don’t have ingredient X?
- Swap similar-textured fruits (peach for mango), herbs (basil for cilantro), or seeds (sunflower for pepitas). Simple pantry swaps rescue the dish without drama.
How I Like to Serve It
I serve this carpaccio as a showy starter at summer dinners or as a light lunch with chilled white wine or a citrusy cocktail. It shines on a brunch table next to soft scrambled eggs or smoked salmon. For a backyard BBQ, place it as a refreshing contrast to smoky mains — guests love the color and the way it cleanses the palate.
Notes
- Store leftovers tightly covered and eat within 24 hours; avocado browns but lemon/lime slows it down.
- If adding cooked proteins, follow safe temps: cook chicken to 165°F and seafood per safe handling instructions.
Final Thoughts
Closing: Bright, simple, and a little bit fancy — this Avocado Mango Carpaccio proves that the best dishes often need the least fuss. Now go impress someone — or just yourself — with your homemade masterpiece!