Yield: 2 servings
“Carpaccio” is an Italian word that refers to ingredients that are sliced paper-thin and arranged attractively on a plate. Try dessert carpaccios made from any fruit you like, such as pineapples, melons, fresh figs, or pears.
- 2 ripe mangoes, thinly sliced
- 2 tablespoons agave nectar or honey
- 1 tablespoon freshly squeezed lemon juice
- Pinch ground cinnamon
- Fresh mint leaves (optional)
- measuring cups and spoons
- citrus juicer or reamer
- small mixing bowl
- cutting board
- paring knife
- chef’s knife
Arrange the mango slices on a plate. Put the agave nectar, lemon juice, and cinnamon in a small mixing bowl and whisk to combine. Drizzle over the mango slices. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh mint leaves, if desired.
Mango Carpaccio with Strawberries and Kiwifruit: Add 1/2 cup (4 ounces) of thinly sliced strawberries and 1 kiwifruit, peeled and thinly sliced, to the plate of sliced mangoes.