Main dishes · CRESPO KITCHEN

Carrot and Two-Mango Flatbreads

Roasted carrot, yogurt and two mango textures on warm flatbread.

40 min approx.4 servingsBoth in one recipe

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

4 small flatbreads
500 g carrots, cut into thin sticks
1 cup diced fresh mango
¼ cup chopped dried mango
½ cup plain yogurt
1 teaspoon harissa paste
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon salt
2 tablespoons chopped mint
¼ cup hot water

Method

Heat oven to 210°C/410°F. Toss carrots with oil, harissa and salt; roast 25 minutes, turning once.
Soak dried mango in hot water 10 minutes, drain and mix with fresh mango, lemon and mint.
Warm breads 2–3 minutes in oven. Spread with yogurt and add carrots.
Divide both mangos over the top and serve immediately.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: