This easy-to-make mango carpaccio will quickly become a summer favorite. Enjoy it as is, with chips or crackers. For an even more delightful treat, serve it alongside some brie cheese.
The recipe below does not include proportions. I encourage you to season your mango to your taste.
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
Enjoy
Notes
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.