We use unripe mango here as one would a vegetable. Be sure that the mango is still hard to the touch (you should not be able to put a dimple in it) so you can then julienne it. Adding a bit of lime enhances the mango’s freshness.
Recipe information
Yield
makes 4 sandwiches
Ingredients
1 small unripe mango, peeled and julienned
Juice from 1/2 lime
Kosher salt
8 thin slices Pullman white bread
1 ripe avocado, halved, pitted, peeled, and sliced
Drizzle of extra-virgin olive oil
Freshly ground black pepper
8 ounces smoked salmon, thinly sliced
12 to 16 basil leaves
Preparation
Step 1
In a bowl, toss the mango in the lime juice and season with salt. Lightly toast the bread.
Step 2
Place the avocado on 4 slices of the bread and gently mash and spread with a fork. Drizzle the avocado with the oil and season with pepper. Top with the mango, smoked salmon, and basil. Add the top slices, cut the sandwiches into halves or quarters, and serve.
