Mango Toast with Hazelnut-Pepita Butter

Ingredients for Mango Toast with Hazelnut-Pepita Butter

• 150g blanched hazelnuts

• 150g raw pumpkin seeds (pepitas)

• Kosher salt

• 60ml freeze-dried blueberries

• 2 teaspoons mild red pepper flakes (such as Aleppo-style or Urfa pepper)

• 4 slices sourdough bread, toasted

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 2 large ripe mangoes, peeled, sliced

• Vegan honey (for serving)

• Flaky sea salt

• A spice mill or mortar and pestle

Preheat oven to 149°C. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.

Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.

Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.

Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 tablespoons oil and spread 2 tablespoons hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.