John Myers
Mango and Pear Carpaccio
The perfect mango and pear carpaccio recipe with a picture and simple step-by-step instructions.
- 2 Not too hard pears
- 2 Airborne mangoes
- 2 Red onions
- 2 Limes fresh
- 8 tbsp Walnut oil
- 150 g Walnut kernels
- Salt pepper
- 60 g Mountain cheese
- Remove the pears from the skin, quarter, halve and cut into fine slices. Peel the mango, cut in half, remove the stone and cut into fine slices. Finely chop the onion. Finely slice the cheese
- Finely grind 75 g walnuts in the food processor. Squeeze the limes, it should be 6-7 tbsp. Mix the lime juice, salt, pepper and oil into a dressing.
- Carefully combine the mango and pear slices and ground walnuts and the dressing. Roughly chop the remaining walnuts.
- Arrange the salad on a platter. The salad is now topped with the chopped nuts and the grated mountain cheese. Let it steep for at least 2 hours. The longer the better. Good Appetite
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