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Meatless Monday: Ricotta Toasts With Mango & Honeyed Pistachios

MRicotta Toasts With Mango & Honeyed Pistachios

Ricotta Toasts With Mango & Honeyed Pistachios are perfect for breakfast, dessert, or a snack, and are especially great for Meatless Monday.

I was inspired by an instagram post from Adeena Sussman, but changed a few things (as is pretty typical of me). 

Ricotta Toasts With Mango & Honeyed Pistachios

Serves 1


1/4 cup smoked honey (use 3 tablespoons for pistachios and the rest as a drizzle)

2 tablespoons salted roasted pistachios, chopped

red pepper flakes to taste

2 slices of bread, toasted

1/4-1/3 cup ricotta, drained slightly 

1 mango, peeled, "cheeks" cut off and thinly sliced


1. In a small pan heat the honey. Add pistachios and sprinkle with red pepper flakes. Bring the mixture to a bubble and cook for about 5 minutes. Carefully transfer to parchment paper and allow to cool. Break into pieces.

2. Slather toasts with ricotta, add a layer of sliced mango, top with honeyed pistachios, and drizzle with a bit more honey. Add a pinch of red pepper flakes for extra heat.