Mango Carpaccio with Spinach, Dates and Candied Pecans
Appetizers, Quick and Easy, Salads, Vegan

Mango Carpaccio Salad with Spinach, Dates and Honeyed Pecans

Carpaccio on a vegetarian food blog?!  Never!  But wait!  This recipe is not your normal carpaccio and I’ll tell you why …. mango makes the difference ….

Mangoes, Spinach and Pecans Food Styling

Historically, carpaccio is thinly sliced raw meat or fish, which is served as an appetizer, however, I decided that vegetarians don’t have to miss out on this delicacy and substituted mango instead.  The result became a delicious salad that can also be served as an appetizer, as is the original.

Mango Carpaccio with Spinach, Dates and Candied Pecans

The mangoes are peeled, then sliced and layered on a bed of spinach.  Add a sprinkling of chopped dates and some candied pecans, and you have a 5-ingredient dish that can be prepared in about 15 minutes.  What could be easier or more delicious?!

Mango Carpaccio with Spinach, Dates and Candied Pecans

A yogurt-honey dressing, lightly spiced with anti-inflammatory turmeric drizzled over the salad adds a perfect touch. You get your greens, fruit, nuts and dairy (or non-dairy for vegans) all in one quickly-prepared dish.

Mango Carpaccio with Spinach, Dates and Candied Pecans

Go ahead and try this delicious and easy recipe and please leave a comment if you do.  We love to hear from you!  Or if you want to tag your photo on Instagram using #journeytothegarden, please feel free!

Mango Carpaccio with Spinach, Dates and Candied Pecans
5 from 3 votes

Mango Carpaccio with Spinach, Dates and Honeyed Pecans

Thinly sliced mango on a bed of spinach presents a healthy and delicious dish that can be served as an appetizer or salad.

Course Appetizer, Salad
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 256 kcal
Author Cleo


  • 6 cups baby spinach, washed and spun dry
  • 2 mangoes
  • 4 dates, pitted and diced
  • 1/2 cup pecans
  • 1/4 cup honey (or agave syrup)


  • 1/2 cup yogurt ( or vegan substitute, such as coconut milk yogurt)
  • 1 teaspoon honey (or agave syrup)
  • 1/8-1/4 teaspoon ground turmeric


  1. Spread spinach out on a serving platter.

  2. Peel mangoes.  Thinly slice mangoes longwise until you get to the pit and then turn and slice in the same manner on the other side.  Spread over spinach, layering them a little.

  3. Sprinkle dates over the spinach and mangoes.

  4. To make the honeyed pecans:  heat honey in a small saucepan until boiling.  Boil until the mixture turns a dark golden brown.  Stir in pecans, coating them well.  Remove onto parchment paper and let cool a few minutes.  Sprinkle over salad.


  1. Lightly warm honey, if necessary to get liquidity, and then whisk into yogurt.  Whisk in turmeric.  Drizzle generously over salad.

  2. Serve. 

Food for Thought: “For every minute you are angry you lose sixty seconds of happiness.”  ~ Ralph Waldo Emerson

Mango Carpaccio with Spinach, Dates and Pecans #salad #mango #spinach

11 thoughts on “Mango Carpaccio Salad with Spinach, Dates and Honeyed Pecans”

    1. LOL! So what you’re saying is that you’re not a redneck raw meat eater? I might eat raw meat to try it but I wouldn’t make it a staple. Carpaccio does visually remind me of proscuitto though, which I really like occasionally. So glad I could help educate you! 😀

  1. Mmm this looks incredible and nothing like I would eat normally! It looks so healthy too, I can’t wait to try making and trying it, I love that there’s mango in there 😀 thanks so much for this! xx

    elizabeth ♡ ”Ice Cream” whispers Clara
    (I would love to follow each other on bloglovin if you like! :D)

    1. You’re so welcome; I hope you like it! It was absolutely delicious and I’m going to make it again as soon as I can. Yes, certainly I will follow you on Bloglovin’ …… going there now …… 🙂

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