Starters, Main CoursesLinda Andersson Hafnerstarter, mango, mango carpaccio, avocado, avocado salsa, plant based, vegan, linda andersson hafner, picnic in a tree, healthy foodComment

Mango carpaccio

Starters, Main CoursesLinda Andersson Hafnerstarter, mango, mango carpaccio, avocado, avocado salsa, plant based, vegan, linda andersson hafner, picnic in a tree, healthy foodComment
Mango carpaccio

A fruity heat and a slight tropical breeze is what this starter has to offer, and so, it becomes the perfect summer dish. It's easy to make and contains flavors that get along amazingly well. In addition, it works perfectly well as a main dish if you simply double the portion size.

Time approximately 45 minutes

Mango carpaccio
Ingredients 4 - 6 people

2 mangoes
2-3 tbs saké 
sea salt
1 big avocado
1 scallion
1-2 tbs chopped, fresh, red chili
a bunch of fresh cilantro
1 tbs olive oil
crema di balsamico
fresh mint

Method of preparing:
Peel and fillet the mangoes. Pour the saké and a bit of sea salt on a plate and dip the mango fillets in this. Then immediately put the mango slices on the plates you want to use for serving.

Carefully mix chopped avocado, finely sliced scallion, chopped red chilli, chopped fresh cilantro, lime juice, olive oil and a little bit of salt. Place on the plates and garnish with a little crema di balsamico and some fresh mint leaves.