Mango Pesto is a vibrant twist on a classic, blending sweet, juicy mangoes with fragrant basil and nutty Parmesan. The creamy texture, punctuated by crunchy pine nuts, creates a delightful balance that’s perfect for pasta, sandwiches, or even as a dip. In just 15 minutes, you’ll have a dish that’s as versatile as it is flavorful, making it a go-to for busy weeknights or impromptu gatherings.
This recipe bursts with tropical brightness, offering a refreshing contrast to traditional pesto. The tangy lime and garlic add depth, while the mango’s natural sweetness brings a summery vibe to every bite. Whether you’re a pesto enthusiast or new to the game, this quick and easy creation will leave your taste buds dancing with joy.
Fresh & Flavorful Ingredients
- 1.5 packed cups fresh basil (washed and dried)
- 1 garlic clove (peeled)
- ¼ cup toasted pine nuts, plus extra for topping (substitute with walnuts or almonds if needed)
- ⅓ cup diced mango (ripe and sweet)
- Juice of 1 small lemon (about 2 tablespoons)
- ⅓ cup olive oil (extra virgin recommended)
- Pinch red pepper flakes (adjust to taste)
- Salt & pepper to taste
- Sliced cucumbers or crostini, for serving
Simple Step-by-Step Instructions
- In a small food processor, combine the basil, garlic, pine nuts, half the diced mango, lemon juice, salt, and pepper. Pulse until everything is well incorporated.
- Add the olive oil and pulse a few more times until the mixture is smooth but still slightly textured. Taste and adjust seasonings as needed.
- Transfer the pesto to a small bowl and stir in the remaining diced mango, extra pine nuts, and a pinch of red pepper flakes for a hint of heat.
- Serve immediately with sliced cucumbers or crostini for dipping or spreading. Enjoy!
Creative Ways to Use Mango Pesto
This vibrant mango pesto isn’t just for cucumbers or crostini! Try it as a flavorful spread for sandwiches or wraps, or toss it with pasta for a tropical twist. It also pairs beautifully with grilled chicken, shrimp, or even as a dip for fresh veggies like bell peppers and carrots. Get creative and let this pesto elevate your meals!
Storage Tips to Keep It Fresh
Store your mango pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag—perfect for grabbing a single serving whenever you need it!
Quick Swaps for Recipe Variations
Don’t have pine nuts? Swap them for walnuts or almonds for a similar crunch. If mango isn’t your thing, try using diced peaches or apricots for a slightly different fruity flavor. For a nut-free version, use sunflower seeds or omit them entirely. Experiment and make this pesto your own!
Time-Saving Tips for Busy Cooks
To save time, use pre-washed basil and pre-diced mango from the store. You can also toast your pine nuts in bulk and store them in the pantry for quick use. If you’re in a rush, skip the extra diced mango and pine nuts on top—the pesto will still be delicious!
Perfect Pairings for Serving
Serve this mango pesto with sliced cucumbers for a refreshing appetizer, or spread it on toasted baguette slices for a quick crostini. It also makes a great accompaniment to a cheese board—pair it with creamy brie or tangy goat cheese for a delightful contrast of flavors.
Mango Pesto
Equipment
- small food processor
Ingredients
- 1.5 packed cups fresh basil
- 1 clove garlic
- ¼ cup toasted pine nuts plus extra to go on top
- ⅓ cup diced mango
- juice of 1 small lemon
- ⅓ cup olive oil
- pinch red pepper flakes
- salt & pepper
- sliced cucumbers for serving
Instructions
- In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper. Pulse until everything is incorporated.
- Add the olive oil and pulse a few more times.
- Taste and adjust seasonings.
- Pour the pesto into a small bowl and stir in the remaining diced mango, extra pine nuts, and a few pinches of red pepper flakes.
- Serve with sliced cucumbers or crostini.