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Mango Avocado Stack with Pesto

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Mango Avocado Stack with Pesto is fresh, sweet, creamy and slightly spicy — you won’t believe how utterly delicious it is! Made with Keitt Mangoes, it’s essentially a mango avocado salad built into a beautiful stack, and the combination of flavors and textures are out of this world. Mango Avocado Pesto Stack Recipe on a white plate with a purple basil flower on top. 

Mango Avocado Stack

Layering a few beautiful colors, textures and flavors into a gorgeous stack makes for a gorgeous first course. 

With pesto between each layer, it’s amazing. You can use any pesto you like . . . I use  Basil Lemon Verbena Pesto.

Lemon Verbena Pestoin a small jar with fresh lemon verbena and basil leaves

This mango avocado salad comes together easily, with just a few simple ingredients.

Mango Avocado Pesto Stack being made, with pesto spread on top.

You can also use any mangoes you like, depending on the season. This recipe is made with large, Keitt mangoes.

One very large Keitt Mango on a scale measuring 2 pounds.

What are Keitt Mangoes?

My friends at Melissa’s Produce sent me a couple of Keitt mangoes for recipe testing and I was blown away.

  • Keitt mangoes weigh in at almost two pounds each!  That’s almost two pounds of absolute heaven.
  • Keitt mangoes are much less fibrous than most varieties, resulting in a super smooth texture.
  • They’re also left on the tree longer than most before they’re picked, which makes them unbelievably sweet.

One Keitt Mango sliced in half showing bright orange-gold interios with a thin green outline of the skin.

Can you believe how amazing that looks!? No filter, my friends!  This is pure natural beauty.

When to Serve Them

  • Oozing with scrumptious fresh flavors, Mango Avocado Stacks would be perfect for a spring or summer luncheon, as a main course.
  • You could wow guests with them for brunch, along side a salad or even French toast!
  • They would also make for a stunning appetizer to a multiple course dinner.

You can order Keitt mangoes here, or ask the produce manager at your market about them.  And you can make this recipe with any mango variety you love!

Layers stacked up of thin mango and thin avocado slices, with pesto between them, on a white plate.

Mango Pesto Avocado Stack Recipe

Valentina K. Wein
Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious this.
*Please note that the prep time does not include making the pesto, which takes about 15 minutes. The pesto recipe is here.
5 from 14 votes
Print
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Salad
Cuisine American
Servings 2
Calories 347 kcal

Ingredients
  

Instructions
 

  • Prep avocado and mango. Slice the mango and avocado into thin slices, about ¼ inch. Here's How to Cut a Mango and here's How to Cut an Avocado.
  • Assemble. Spread about ½ teaspoon of the pesto on two serving plates. Then alternating the mango and avocado, layer the slices between the two plates, spreading about ½ teaspoon of the pesto on every slice except the top.
  • Garnish and serve. Garnish with a sprig of fresh basil or lemon verbena. Serve!

Notes

Calorie count is only an estimate.
Keywords appetizers for parties, exotic fruit recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

 

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Comments

  3. Boastful Food says

    Mangoes are my absolute favorite thing in the world, well, maybe next to gelato;) I have had these and they are incredible! This would be a nice appetizer for a tropical themed party.

    Reply

  4. Sarah @ Champagne Tastes says

    I need to take a lesson on how to cut a mango.. I always get mad and end up throwing it away!!! (maybe I just need anger management haha). Anyway this looks amazing, and if I can ever figure out how to cut the silly thing, I’ll make it. 😉

    Reply

  6. David says

    Your son and you both have points. I mean, after all, pancakes are a stack like this and they are a recipe. And so is a cake with icing. And a Dobos torte. But, wow, this sounds good – even with regular pesto!

    Reply

  14. Catherine Brown says

    Wow, this is SUPER creative! I don’t think I’ve seen mangos that huge! Definitely want to make this though!

    Reply

  18. Noel Lizotte says

    Kids will say what’s on their minds … no matter how old they are. Mine are 25 &30 – and they still say things like this to me.

    sigh. The joys of motherhood make it worthwhile.

    PS – I happen to agree that this dish looks amazing! And the pesto with the mango – now there’s a genius idea!

    Reply

    • valentina says

      Thank you so much, Noel. Yes, finding the older the kids get, the more they say what’s on their mind. 🙂 Thanks for your kind words about the recipe. ~Valentina

      Reply

  19. Emily says

    Oh yum. I love lemon verbena. Can’t wait to try this as soon as my mangoes are ripe enough. I don’t have the same kind you used, but I think it will still be good.

    Reply

  23. Eha says

    This will make such a beautiful and unexpected Sunday brunch dish ! Love all the ingredients but so far have not used them together !
    How inviting in appearance also . . . but in my case there is a winter to live thru’ ere all ingredients beckon from shelves . . . well, time passes so quickly . . .

    Reply

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