Ataulfo Mango Carpaccio | The Jewish Week | Food & Wine

Ataulfo Mango Carpaccio

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Ataulfo Mango Carpaccio

Ataulfo mangoes make for a scrumptious dessert carpaccio.

Servings & Times
  • 4 servings
Active Time:
  • 15 min
Total Time:
  • 15 min

3 Ataulfo mangoes

1-1/2 tablespoons lime juice

1 tablespoon honey

1 tablespoon chopped crystallized ginger or 2 tablespoons chopped pistachios or cashews

2 teaspoons chopped fresh mint


Peel the mangoes and cut the flesh into slices; arrange them attractively on dessert plates. Sprinkle with the lime juice and drizzle with honey. Sprinkle with crystallized ginger or nuts and with fresh mint. Let rest about 10 minutes before serving.

Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at and follow on Twitter at @RonnieVFein.