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Mango and chicken carpaccio

This starter with mango is a great way to open a Christmas dinner. And it couldn't’ be easier to prepare. The vibrant colours of the dish taste wonderfully fresh.

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Mango and chicken carpaccio

  • 2 tbsp pine nuts
  • 2 mangoes
  • 250 g smoked chicken fillet ( thinly sliced)
  • 8 cherry tomatoes
  • 8 mixed salad leaves
  • 8 tbsp mustard and honey dressing

Preparation method

  1. Heat a frying pan and toast the pine nuts on a medium heat for about 3 mins.until golden brown. Cool them on a plate.
  2. Cut the mango into two halves along the stone. Score the halves from top to bottom, down to the skin, to form thin strips. Press the skin inside out and cut the strips off. Or use a mango slicer.
  3. Arrange the chicken slices and mango slices in alternating layers to create a flower shape on 4 plates.
  4. Slice half of the cherry tomatoes into strips. Add with the salad leaves to the plates. Scatter with the pine nuts and drizzle with the dressing. Garnish with the remaining cherry tomatoes.

Nutrition value per person/bite

295 kcal
16 g
11 g
2 g
32 g
30 g
3 g

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