Mango Toast with Hazelnut-Pepita Butter

Name: Mango Toast with Hazelnut-Pepita Butter
Total time: 56 min
Yield: 4 servings
Ingredients: 1 cup blanched hazelnuts; 1 cup raw pumpkin seeds (pepitas); 1 pinch 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; 2 whole large ripe mangoes; 2 tablespoons honey; 1 pinch flaky sea salt; 1 piece spice mill or mortar and pestle

A gourmet toast featuring homemade hazelnut-pepita butter topped with fresh mango slices, spiced with a unique blend of freeze-dried blueberries and mild red pepper flakes. This luxurious breakfast or snack combines sweet, nutty, and slightly spicy flavors.

4 servings

56 min

Published October 4, 2025

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Ingredients

•1 cup blanched hazelnuts
•1 cup raw pumpkin seeds (pepitas)
•1 pinch 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
•2 whole large ripe mangoes
•2 tablespoons honey
•1 pinch flaky sea salt
•1 piece spice mill or mortar and pestle

Cooking Instructions

1.
Preheat oven to 300°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20-25 minutes.
25 min
2.
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.
16 min
3.
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.
10 min
4.
Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut-pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry-red pepper mixture and sea salt.
5 min