Mango Avocado Stack with Pesto is fresh, sweet, creamy and slightly spicy -- all at once! It's essentially a mango avocado salad built into a beautiful stack, and the combination of flavors and textures are out of this world.
Layering a few beautiful colors, textures and flavors into a gorgeous stack makes for a gorgeous and elegant first course.
With your favorite pesto -- or mine: Lemon Verbena-Basil -- between each layer of fruit, every bite is bite is filled with sparkling fresh flavors and contrasting textures.
Add lettuce, cut the mangoes and avocados into bite-sized pieces, and it's becomes a more casual mango avocado salad with pesto dressing.
While it looks a bit fancy, this comes together easily, with just a few simple ingredients.
What are the stacks made of?
- mango
- avocado
- pesto
(See recipe card below for quantities.)
You can also use any mangoes you like, depending on the season. This recipe is made with large, Keitt mangoes.
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.
Can you believe how amazing that looks!? No filter, my friends! This is pure natural beauty.
Serving Suggestions
- 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!
Mango Pesto Avocado Stack Recipe
Ingredients
- 1 large mango
- 1 large avocado
- 4 teaspoons Basil-Lemon Verbena Pesto - click here for the recipe (or any other pesto you love)
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!
Mireille
Stunning, simple, and delicious.
The combination was both surprising and lovely.
Thank you!
Valentina
Thanks so much, Mireille! So happy you like this. I love when avocado and mangos are in season. Enjoy, and thanks for visiting my site and checking out my recipes. 🙂 ~Valentina
Eha
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 . . .
valentina
Thank you, Eha! You will have a mango before you know it. We love the Keitt Australian mangoes. 🙂 ~Valentina
Caitlyn Erhardt
Love this flavor combo! The pesto adds just the perfect touch. Thank you for sharing!
valentina
Thanks, Caitlyn. 🙂
Sharon
I love this stacked up mango and avocado dish. Adding the pesto to it makes it even better!
valentina
Thanks, Sharon. 🙂