Mango bruschetta is a different-from-the-usual snack, a beautiful sweet and spicy thing that would brighten up any party. We love it so much that we sometimes make a breakfast out of it – it has the power to add a dash of zing to any ordinary day.
This bruschetta is light on the palate, yet fulfilling. It isn’t a very difficult thing to whip up, but you will be pleasantly surprised by the many flavours and textures it fills you with.
Here’s how I make mango bruschetta.
Ingredients (makes 20 pieces):
For the base:
- 5 slices of bread
- Butter, as needed to toast the bread (optional)
For the toppings:
- 1 medium-sized ripe mango
- About 1/4 cup peanuts
- 5-6 stalks of fresh coriander
- 10-12 pieces of pickled jalapeños
- 1-1/2 cubes of processed cheese
For the drizzling sauce:
- Juice of 1 lemon
- About 3 tablespoons of honey, or to taste
- A pinch of salt
- 1 tablespoon olive oil
We will first get the drizzling sauce and the toppings ready, then proceed to prepare the base.
Step 1: Get the drizzling sauce ready.
Mix together the olive oil, lemon juice, honey and salt. Whisk well, ensuring that all the ingredients are well combined together. Keep aside.
Step 2: Get the toppings ready.
- Dry roast the peanuts on medium flame till they are crispy. Let them cool down completely, and then remove the skins. Pulse for just a second in a mixer. You should get a coarse powder rather than a fine one. Keep aside.
- Chop the coriander finely. Keep aside.
- Peel the mango. Remove all the meat from the peel and the seed. Discard the seed and the peel, and chop the meat into small cubes. Keep aside.
- Chop the pickled jalapenos finely. Keep aside.
- Grate the cheese finely. Keep aside.
Step 3: Get the base ready.
- Toast the bread slices in a toaster or on a tava, till crisp. I didn’t use any butter, but you could, if you want to.
- Cut each slice of toasted bread into four equal squares.
Step 4: Assemble the bruschetta.
- Arrange the squares of a toasted bread on a flat surface, preferably a serving tray or plate.
- Place some cubes of mango on each bread square.
- Place some of the peanuts, jalapenos and coriander on each bread square.
- Drizzle some of the sauce over each bread square.
- Top each bread square with some grated cheese.
- Serve immediately.
- You could let the toasted bread cool down completely, serving the bruschetta at room temperature, or use it immediately, serving the bruschetta warm. That is totally up to you.
- For best results, use ciabatta to make the bruschetta. I didn’t have any, so I used ordinary wheat bread.
- Use a mango that is ripe, sweet and juicy, not overly sour. The mango should be firm and not too squishy. I like using a meaty Banganapally mango to make this dish.
- I used store-bought pickled jalapenos to make this dish.
- I used Amul processed cheese, but you could use any kind of cheese that you like. Parmesan or cheddar would work beautifully for this bruschetta.
- If you have any drizzling sauce left over after making this bruschetta, you could use it as dressing for a salad.
- I used organic jamun honey from First Agro to make this dish. You could use any brand that you like.
- Adjust the quantity of lemon juice and honey as per your taste preferences.
- Vinegar can be used in place of lemon, too. I prefer using lemon, though.
- Increase or decrease the quantity of jalapenos you use, depending upon your taste preferences.
- Use more or less cheese to top the mango bruschetta, depending upon your individual preferences.
You like? I hope you will try out this mango bruschetta too, and that you will love it as much as we did!