Vegan mango lettuce cups are summer's easiest appetizer, on the table in fifteen flat minutes. Sweet ripe mango and a quick radish-lime slaw get spooned into buttery Boston lettuce leaves and finished with chopped peanuts. No cooking required.
I’ll never forget a trip to Seattle where I discovered the most incredible vegan restaurant, Teapot. They served a simple, yet unforgettable, mango appetizer that was pure sunshine on a plate. I knew I had to recreate it at home, but with my own little twist! My version adds the peppery crunch of julienned radish and a zesty lime-maple dressing to create a beautiful contrast of flavors and textures. These little cups are perfect as a sophisticated seated appetizer or made smaller for a party platter. They’re a celebration of fresh, simple ingredients!
Ingredients
• (Serves 4)
• 2 tablespoons (30 ml / 1 fl oz) freshly squeezed lime juice
• 1 tablespoon (15 ml / 0.5 fl oz) pure maple syrup or agave nectar
• 2-3 red radishes, washed
• 1 teaspoon (5 ml / 0.2 fl oz) minced fresh chives
• 1 large, very ripe mango, peeled and pitted
• 4 large or 8 small Boston or butter lettuce leaves, washed and dried
• Freshly ground black pepper, to taste
• 2 tablespoons (30 ml / 1 fl oz) chopped peanuts or pistachios, for garnish
Instructions
1. Prepare the Dressing: In a small bowl, whisk together the fresh lime juice and maple syrup until fully combined. Set aside.
2. Prep the Radish Slaw: Cut the radishes into thin, matchstick-like julienne strips. Add the radishes and minced chives to the bowl with the lime dressing and toss gently to coat.
3. Slice the Mango: Cut the mango halves lengthwise into thin, elegant slices.
4. Assemble the Cups: Carefully arrange a few slices of mango into each lettuce leaf. You can place them on a large platter for sharing or on individual appetizer plates.
5. Garnish and Serve: Top the mango with a spoonful of the radish mixture. Finish with a few grinds of fresh black pepper and a sprinkle of chopped nuts. Serve immediately and enjoy!
Nutritional Information
• (per serving)
• Calories: 110 kcal
• Carbohydrates: 20g
• Protein: 2g
• Fat: 3g
• Fiber: 3g
• Sugar: 16g
Pro Tips
• Choose the Right Mango: Look for a mango that gives slightly when gently squeezed. Ataulfo or Honey mangoes are fantastic here as they are less fibrous.
• Add a Little Heat: For a spicy kick, add a pinch of red pepper flakes or a finely minced jalapeño to the lime dressing.
• Prep Ahead: You can make the lime dressing and the radish slaw up to 4 hours in advance and store it in the refrigerator. Assemble the cups just before serving to keep the lettuce crisp.
• Lettuce Swaps: If you can’t find Boston lettuce, crisp iceberg cups or endive spears also work beautifully as a vessel for the filling.
FAQ
Q: How can I add more plant-based protein to this mango appetizer
A: To make this a more substantial vegetarian appetizer, you can add a quarter cup of shelled edamame, crispy baked tofu cubes, or a sprinkle of hemp seeds along with the mango. These options will boost the protein content without overpowering the fresh flavors.
Q: What can I use for a nut-free version of this recipe
A: For a delicious nut-free crunch, you can easily substitute the peanuts or pistachios with toasted pumpkin seeds (pepitas) or sunflower seeds. Toasted sesame seeds would also add a lovely texture and flavor.
Q: Can I prepare these vegetarian lettuce cups ahead of time
A: Yes, you can prepare the components separately to save time. The lime-maple dressing and the radish slaw can be made up to 4 hours in advance and stored in an airtight container in the refrigerator. For the best texture, assemble the cups just before serving to ensure the lettuce stays crisp.
Q: Is there a vegetarian substitute for maple syrup in the dressing
A: Absolutely. Agave nectar is mentioned as a direct substitute. For a sugar-free option, you could use a few drops of liquid monk fruit sweetener or stevia, adjusting to your preferred taste. You could also omit the sweetener entirely for a purely tart and zesty lime dressing.
More Recipes You’ll Love
Vegan Mango Lettuce Cups with Radish Slaw
Ingredients
Method
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice and maple syrup until fully combined.
- Set aside.
- Prep the Radish Slaw: Cut the radishes into thin, matchstick-like julienne strips.
- Add the radishes and minced chives to the bowl with the lime dressing and toss gently to coat.
- Slice the Mango: Cut the mango halves lengthwise into thin, elegant slices.
- Assemble the Cups: Carefully arrange a few slices of mango into each lettuce leaf. You can place them on a large platter for sharing or on individual appetizer plates.
- Garnish and Serve: Top the mango with a spoonful of the radish mixture.
- Finish with a few grinds of fresh black pepper and a sprinkle of chopped nuts.
- Serve immediately and enjoy!
- Add a Little Heat: For a spicy kick, add a pinch of red pepper flakes or a finely minced jalapeño to the lime dressing.
- Lettuce Swaps: If you can't find Boston lettuce, crisp iceberg cups or endive spears also work beautifully as a vessel for the filling.
