Mango Bruschetta| Sweet & Spicy Mango Appetiser

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.

Mango bruschetta

Here’s how I make mango bruschetta.

Ingredients (makes 20 pieces):

For the base:

  1. 5 slices of bread
  2. Butter, as needed to toast the bread (optional)

For the toppings:

  1. 1 medium-sized ripe mango
  2. About 1/4 cup peanuts
  3. 5-6 stalks of fresh coriander
  4. 10-12 pieces of pickled jalapeños
  5. 1-1/2 cubes of processed cheese

For the drizzling sauce:

  1. Juice of 1 lemon
  2. About 3 tablespoons of honey, or to taste
  3. A pinch of salt
  4. 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.

  1. 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.
  2. Chop the coriander finely. Keep aside.
  3. 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.
  4. Chop the pickled jalapenos finely. Keep aside.
  5. Grate the cheese finely. Keep aside.

Step 3: Get the base ready.

  1. 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.
  2. Cut each slice of toasted bread into four equal squares.

Step 4: Assemble the bruschetta.

  1. Arrange the squares of a toasted bread on a flat surface, preferably a serving tray or plate.
  2. Place some cubes of mango on each bread square.
  3. Place some of the peanuts, jalapenos and coriander on each bread square.
  4. Drizzle some of the sauce over each bread square.
  5. Top each bread square with some grated cheese.
  6. Serve immediately.


  1. 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.
  2. For best results, use ciabatta to make the bruschetta. I didn’t have any, so I used ordinary wheat bread.
  3. 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.
  4. I used store-bought pickled jalapenos to make this dish.
  5. 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.
  6. If you have any drizzling sauce left over after making this bruschetta, you could use it as dressing for a salad.
  7. I used organic jamun honey from First Agro to make this dish. You could use any brand that you like.
  8. Adjust the quantity of lemon juice and honey as per your taste preferences.
  9. Vinegar can be used in place of lemon, too. I prefer using lemon, though.
  10. Increase or decrease the quantity of jalapenos you use, depending upon your taste preferences.
  11. 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!



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