Recipes, Drinks, Spices, Cookbooks | Haïti Gastronomy

Fast and straightforward Caribbean-style mango carpaccio


Lately, mangos have turn out to be more and more accessible yr spherical in Haiti. However they’re solely really at their greatest on the peak of the season which generally begins in Might and lasts via the tip of July. For that cause, I normally keep away from them until then.  But, this yr’s early mango harvest may truly rival the summer season bounty.  

To have a good time this early summer season arrival, I revisited my spicy mango salsa

This spicy mango salsa is a must in your culinary repertoire. |

That spicy mango salad has turn out to be a dialog piece in my workplace the place an image of it adorns my partitions. Tweaking it thus represented a problem for me. To raise it, I jumped on the fruit carpaccio bandwagon, from which, I need to confess, I’ll now  by no means get off.

To arrange my mango carpaccio, I sliced my semi-ripe mango as thinly as I probably may, and layered it on a plate that I set within the fridge to chill for an excellent hour earlier than increase the flavors. I topped it with skinny purple onion slices, and seasoned it generously with coarse sea salt, black pepper, and this chili & lime powder. I completed all of it with freshly squeezed key lime juice and a drizzle of additional virgin olive oil. 

A summer season mango carpaccio recipe

This easy-to-make mango carpaccio will rapidly turn out to be a summer season favourite. Get pleasure from it as is, with chips or crackers. For an much more pleasant deal with, serve it alongside some brie cheese.

The recipe under doesn’t embody proportions. I encourage you to season your mango to your style.

Caribbean style mango Carpaccio |

Serving Size:


  • Mango
  • Baptise, francique or different agency mango
  • Purple onion
  • Fleur de sel salt
  • Pepper
  • Chili Lime Powder
  • Lemon juice
  • Olive oil


  1. Minimize your mango into skinny slices
  2. Prepare them on a plate and place within the fridge for 30 to 60 minutes
  3. Take away from the fridge and garnish with sliced purple onion
  4. Season with salt, pepper, chili
  5. Drizzle generously with olive oil and lemon juice
  6. Get pleasure from

I used inexperienced mango francique for this recipe. However our mango baptiste  or some other firm-fleshed mango selection ought to just do as effectively.

My Chili Lime powder is from Badia. I used it as a substitute of normal chili as a result of the additional lime provides the dish an additional kick. 

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