{"id":3883,"date":"2021-04-16T15:12:08","date_gmt":"2021-04-16T19:12:08","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=3883"},"modified":"2022-10-10T18:36:09","modified_gmt":"2022-10-10T22:36:09","slug":"anticipating-summer-with-a-mango-carpaccio","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/anticipating-summer-with-a-mango-carpaccio\/","title":{"rendered":"Anticipating summer with a mango carpaccio"},"content":{"rendered":"

[:en]Summe<\/span>r\u2019s<\/span> 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.\u00a0<\/span><\/p>\n

In recent years, mangos have become increasingly available year round in Haiti. But <\/span>they\u2019re only <\/span>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.\u00a0 Yet, <\/span>this year\u2019s early <\/span>mango harvest could actually rival the summer bounty.\u00a0\u00a0<\/span><\/p>\n

To celebrate this early summer arrival, I revisited my spicy mango salsa<\/a>.\u00a0<\/span><\/h2>\n

\"This<\/p>\n

That spicy mango salad<\/a> has become a conversation piece in my office where a picture of it adorns my walls. Tweaking it thus <\/span>represented a<\/span> challenge for me. To elevate it, I jumped on the fruit carpaccio bandwagon, from which, I must confess, I may now\u00a0 never get off.<\/span><\/p>\n

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.\u00a0<\/span><\/p>\n

\"Caribbean<\/p>\n

With its blended flavors, that mango carpaccio instantly created a party right on my palate.\u00a0<\/span><\/h2>\n

The thinly sliced mango welcomed the lime and savory seasonings in a way that my chunky mango salad never did before. I didn\u2019t even need to let it marinate for a while.\u00a0<\/span><\/p>\n

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.\u00a0<\/span><\/p>\n

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\"Caribbean<\/div>\n<\/div>\n

A summer mango carpaccio recipe<\/h2>\n
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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. \n\nThe recipe below does not include proportions. I encourage you to season your mango to your taste.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
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