Anticipating summer with a mango carpaccio
Summer’s near. I can feel it in the now warmer air and in the summer fruits slowly making it to their seasonal peak. Just like these mango francique, which surprised me.
In recent years, mangos have become increasingly available year round in Haiti. But they’re only truly at their best at the peak of the season which typically begins in May and lasts through the end of July. For that reason, I usually avoid them till then. Yet, this year’s early mango harvest could actually rival the summer bounty.
To celebrate this early summer arrival, I revisited my spicy mango salsa.
That spicy mango salad has become a conversation piece in my office where a picture of it adorns my walls. Tweaking it thus represented a challenge for me. To elevate it, I jumped on the fruit carpaccio bandwagon, from which, I must confess, I may now never get off.
To prepare my mango carpaccio, I sliced my semi-ripe mango as thinly as I possibly could, and layered it on a plate that I set in the fridge to cool for a good hour before building up the flavors. I topped it with thin purple onion slices, and seasoned it generously with coarse sea salt, black pepper, and this chili & lime powder. I finished it all with freshly squeezed key lime juice and a drizzle of extra virgin olive oil.
With its blended flavors, that mango carpaccio instantly created a party right on my palate.
The thinly sliced mango welcomed the lime and savory seasonings in a way that my chunky mango salad never did before. I didn’t even need to let it marinate for a while.
I will definitely adopt that mango carpaccio recipe. It makes for a quick and satisfying summer treat, which pairs perfectly with brie. I encourage you to give it a try. Your taste buds deserve this island party.
A summer mango carpaccio recipe
- Mango Baptise, francique or other firm mango
- Purple onion
- Fleur de sel salt
- Chili Lime Powder
- Lemon juice
- Olive oil
Cut your mango into thin slices
Arrange them on a plate and place in the refrigerator for 30 to 60 minutes
Remove from the fridge and garnish with sliced purple onion
Season with salt, pepper, chili
Drizzle generously with olive oil and lemon juice
I used green mango francique for this recipe. But our mango baptiste or any other firm-fleshed mango variety should do just as well.
My Chili Lime powder is from Badia. I used it instead of regular chili because the extra lime gives the dish an extra kick.