Avocado Mango Carpaccio

This vibrant Avocado Mango Carpaccio brings together creamy avocado and sweet mango in a refreshing, elegant dish that requires no cooking. The combination creates a stunning visual presentation while delivering a perfect balance of flavors and textures that work beautifully as a light appetizer or side dish.

I first created this carpaccio when hosting an outdoor summer brunch, looking for something light yet impressive. The vivid colors and contrasting flavors immediately made it a standout dish that guests now specifically request whenever they visit.

Ingredients

• Ripe avocado: Select ones that yield slightly to gentle pressure but aren't mushy
• Ripe mango: Look for fragrant fruits with a slight give when pressed
• Fresh lime juice: Prevents avocado browning while adding brightness
• Extra virgin olive oil: Use a high quality oil as its flavor shines in this simple preparation
• Salt and pepper: Just enough to enhance the natural flavors
• Optional toppings: Fresh herbs, nuts, cheese or sweet drizzles that complement and contrast

Step-by-Step Instructions

Prepare the fruit:

Carefully slice the avocado and mango into thin, even slices, aiming for consistent thickness of about 1/8 inch. The thinner your slices, the more elegant the final presentation. A mandoline offers precision, but a sharp knife works well with a steady hand. Keep the avocado slices intact until the last moment to minimize browning.

Assemble the carpaccio:

Arrange the fruit slices on a chilled plate, alternating mango and avocado in an overlapping pattern. You can create a circular spiral design starting from the center outward, or arrange in rows for a more contemporary look. Take your time with this step as the visual appeal is central to the dish's impact.

Season thoughtfully:

Drizzle the arranged fruit with fresh lime juice, focusing especially on the avocado to prevent discoloration. Follow with a light stream of extra virgin olive oil, then season with just enough salt and pepper to enhance the natural flavors without overwhelming them. The salt particularly helps bring out the sweetness of the mango.

Add final flourishes:

Sprinkle your chosen garnishes across the top. Fresh herbs like mint or basil add color and aromatic notes, while nuts contribute textural contrast. If going savory, a light dusting of cheese adds complexity. For a sweeter version, a delicate drizzle of honey or balsamic reduction creates beautiful flavor depth.

Pin it

I discovered the magic of adding a tiny pinch of smoked salt to this carpaccio during an experimental dinner party, and it completely transformed the dish. The subtle smokiness creates an unexpected complexity that makes guests pause and wonder what makes it so special.

Selecting Perfect Fruit

The success of this carpaccio hinges entirely on fruit quality. For avocados, Hass varieties offer the creamiest texture and richest flavor. They should yield slightly to gentle pressure but not feel soft or mushy. For mangoes, Ataulfo (also called champagne or honey mangoes) provide the ideal balance of sweetness and fiber-free texture that slices beautifully. The fruit should smell fragrant at the stem end and have a slight give when gently squeezed.

Knife Skills Matter

Achieving those beautiful paper-thin slices requires proper technique. Keep your knife razor sharp and wipe the blade clean between cuts. For avocados, halve and remove the pit first, then scoop out intact halves before slicing. For mangoes, slice off the cheeks parallel to the pit, then carefully slice each cheek while still in the skin before scooping the slices out with a spoon. Practice makes perfect, and even imperfect slices will taste delicious.

Seasonal Variations

This versatile template welcomes seasonal adaptations. In summer, try adding sliced strawberries or peaches alongside the mango and avocado. Fall versions work beautifully with persimmons or thinly sliced pears. Winter adaptations might include blood oranges or grapefruit segments for citrus brightness. Each variation maintains the essential balance of creamy and sweet elements while showcasing the best flavors of the season.

Pin it

Serve this carpaccio immediately to highlight its freshness and vibrant colors.

Frequently Asked Questions

→ How do I get the thinnest possible slices for my carpaccio?

For ultra-thin, even slices, a mandoline slicer works best. If using a knife, ensure it's very sharp and take your time with each slice. Slightly firm-ripe fruits will be easier to slice thinly than overripe ones. Chilling the fruit for 15-20 minutes before slicing can also help achieve cleaner cuts.

→ Can I prepare this dish in advance?

While best served fresh, you can prepare this carpaccio up to 2 hours ahead. Slice the mango and arrange on the plate, but wait to slice and add the avocado until just before serving. Dress with lime juice immediately to prevent browning, then add the remaining ingredients just before serving.

→ What can I serve with Avocado Mango Carpaccio?

This versatile dish pairs wonderfully with grilled fish or shrimp for a light meal. It also makes an elegant starter before a spicy main course. For a brunch setting, serve alongside poached eggs or smoked salmon. The carpaccio also works as a refreshing palate cleanser between heavier courses.

→ How can I tell if my avocado and mango are perfectly ripe?

A ripe avocado will yield slightly to gentle pressure but not feel mushy. A ripe mango will have a slight give when pressed and often emit a sweet fragrance at the stem end. Color isn't always a reliable indicator for either fruit. For this dish, you want both fruits to be ripe enough to be flavorful but firm enough to hold their shape when sliced.

→ What are some variations I can try with this carpaccio?

Try adding thinly sliced cucumber or radish for crunch and color contrast. For a spicy kick, sprinkle with a pinch of red pepper flakes or a few drops of hot sauce. Substitute lemon for lime, or try a champagne vinegar dressing. For a tropical variation, add a few paper-thin slices of pineapple or papaya and garnish with toasted coconut flakes.