Mango toast with hazelnut-pepita butter recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025
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Mango toast with hazelnut-pepita butter is a delightful diabetic-friendly dish that beautifully showcases the vibrant flavours of ripe mangoes and the nutty richness of hazelnuts and pumpkin seeds. This recipe combines toasted sourdough bread with a creamy, homemade nut butter infused with the subtle sweetness of freeze-dried blueberries and a hint of warmth from red pepper flakes, creating a perfect balance of taste and texture.
Ideal for a nutritious breakfast or a light afternoon snack, this dish not only satisfies cravings but also provides healthy fats and protein. Serve it drizzled with honey and a sprinkle of flaky sea salt for an extra touch of indulgence, making every bite both wholesome and enjoyable.
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Ingredients for Mango toast with hazelnut-pepita butter
120 g blanched hazelnuts
120 g raw pumpkin seeds (pepitas)
kosher salt
30 g freeze-dried blueberries
10 ml mild red pepper flakes (such as Aleppo-style or Urfa pepper)
4 slices sourdough bread, toasted
30 ml 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
How to make Mango toast with hazelnut-pepita butter
Preheat the oven to 150°C (fan) / 160°C (conventional).
Toast the hazelnuts on a rimmed baking tray, tossing once, until golden brown, 20–25 minutes.
Meanwhile, toast the pumpkin seeds on a separate baking tray, tossing once, until they just begin to brown in spots and are very fragrant, 14–16 minutes.
Allow the hazelnuts and pumpkin seeds to cool.
Purée the cooled nuts and seeds in a food processor until a smooth paste forms, scraping down the sides as necessary. This will take several minutes.
Taste the hazelnut–pumpkin seed butter and season with kosher salt to your liking.
Finely grind the blueberries, red pepper flakes, and a pinch of kosher salt in a spice mill or with a mortar and pestle.
Drizzle 2 tablespoons of oil over the toast and spread 2 tablespoons of the hazelnut–pumpkin seed butter on each slice.
Top the toast with mango slices, then drizzle with honey and a little oil.
Sprinkle the blueberry–red pepper mixture and a pinch of sea salt on top before serving.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
7 Aug 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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