Avocado-Mango-Carpaccio with Peperoncino Dressing

(serves 4)

• 1 mango, ripe but not too soft

• 2 avocados

• 1 peperoncino (chilli pepper)

• 1 spring onion

• 4 twigs of basil

• 0.5 lemons

• 0.5 tsp liquid honey (or maple syrup)

• 4 tbsp olive oil

• salt

1 Cut the peperoncino in half, then into small strips and then cut into small cubes. Prepare the spring onion and cut it into fine rings, together with the green parts. Finely chop the basil leaves. Peel the zest of the lemon half and squeeze the juice. 2 In a small bowl, mix the lemon juice with a little salt and the honey or maple syrup. Gradually add the olive oil to a creamy sauce. Add the lemon zest, the peperoncino, the onion rings and the basil.

3 Peel the mango, separate the pulp from the stone and then cut into fine slices. Cut the avocados in half and remove the stone. Carefully remove the peel and cut the avocado halves into fine slices. 4 Lay the avocado and the mango slices in circle in turns like bricks (or, alternately, one on top of the other) on 4 plates. Spread the dressing over it and serve the carpaccio quickly, otherwise the avocado slices become discolored.

My Tips:

• For a big mango you may actually need 3 avocadoes.

• If you like to eat really hot, let the kernels of peperoncino in there and chop them.

• You may skip the spring onions without any loss to the taste.

• You may substitute the peperoncino with dried chilli flakes (just let them stay in the dressing for some minutes).

• For a better taste use liquid honey instead of maple syrup.

Source: Cornelia Schinharl