Name: Mango Toast with Hazelnut-Pepita Butter
Yield: 4 servings
Ingredients: 1 cup blanched hazelnuts; 1 cup raw pumpkin seeds (pepitas); Kosher salt; ¼ cup 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; Honey (for serving); Flaky sea salt; A spice mill or mortar and pestle

Sliced mango on toast topped with a brightred chileflecked spice mix.

Alex Lau

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

Mango Toast With Hazelnut-Pepita Butter

Recipe notes