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Try this tomato mango bruschetta for a sweet and savory twist on an Italian classic! With just a handful of easy-to-find ingredients (like juicy mangoes and tomatoes), it’s ready in 15 minutes and makes the perfect snack or appetizer.
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If you’re a long-time LEL reader, you know I’m always slamming ingredients together that probably shouldn’t work… but sometimes, magic happens. Case in point: this tomato mango bruschetta.
First, we roast mangoes and cherry tomatoes to bring out their juicy, caramelized deliciousness. Then, we combine those with fresh basil and a balsamic glaze for the sweet-tangy combination of a lifetime (I’m not being dramatic here, I promise).
Reader rating
“I wasn’t sure about this recipe, but I had an abundance of cherry tomatoes and a fresh mango in my refrigerator. This is so delicious and tasty! Make this and share it with a friend!!” —Jackie
Here’s What You’ll Need
This tomato mango bruschetta uses just a handful of fresh, simple ingredients. (This is an overview—jump to the recipe card for exact measurements!).
- Baguette: This will be the crispy base for our bruschetta (look for one with a chewy interior and crusty exterior!). If you don’t eat gluten, swap your favorite gluten-free baguette or cracker.
- Cherry Tomatoes: Their small size and sweet flavor complement juicy mangoes incredibly well. (Choose tomatoes that are firm and brightly colored for peak freshness.)
- Mango: Mangoes give this bruschetta a sweet, tropical twist! Look for ones that have a fragrant smell at the stem and give slightly when pressed.
- Olive Oil: We’ll drizzle extra-virgin olive oil to help caramelize the mango and tomatoes during roasting.
- Basil: Chopped basil adds an herbaceous note that ties all the flavors together. Fresh basil is key here—dried won’t have the same impact!
- Balsamic Reduction: Just a drizzle gives our bruschetta a tangy, slightly sweet finish. You can find it in the vinegar section of most grocery stores or make your own by simmering balsamic vinegar until thickened!
To cut mango
To easily cut a mango, slice off both cheeks (the fleshy sides) along the flat pit. Score the flesh in a crisscross pattern without cutting through the skin, then push the skin inside out to create a “hedgehog” effect. Use a knife or spoon to scoop out the cubes!
Pairs Well With
Once it’s prepped, serve your tomato mango bruschetta with other Italian favorites for the full meal deal!
- Sweet Potato Gnocchi: These pillowy pasta dumplings paired with fresh bruschetta are a match made in heaven!
- Lemon Basil Risotto: Brighten up your meal with the vibrant combo of fresh lemon and basil (merged with the creaminess of traditional risotto).
- Marry Me Chickpeas: Serve this vegetarian twist on Marry Me Chicken as your main, and prepare to fall head over heels.
How To Make Tomato Mango Bruschetta
Ingredients
- 8 to 12 slices baguette, toasted
- 1 cup sweet cherry tomatoes, 150 g
- 1 mango, peeled and diced
- 1 tsp extra virgin olive oil, 5 mL
- 1 Tbsp basil, chopped
- 1 pinch of salt and pepper, to taste
- 1 tsp balsamic reduction, 5 mL
Instructions
- Roast: Preheat oven to 350°F (176°C). Toss 1 cup sweet cherry tomatoes, 1 mango, and 1 tsp extra virgin olive oil on a parchment-lined baking sheet. Roast for 8 to 10 minutes until the tomatoes burst.
- Stir: Combine the roasted tomatoes and mangoes with 1 Tbsp basil and 1 pinch of salt and pepper.
- Serve over 8 to 12 slices baguette (toasted), drizzled with 1 tsp balsamic reduction
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I added cream lcheese and it was delicious!!
YUM! That sounds delicious! Enjoy! 😀
Amazing recipe
Thanks so much!
I wasn’t sure about this recipe, but I had an abundance of cherry tomatoes and a fresh mango in my refrigerator. I also had an abundance of basil and a very good Balsamic Vinegar. This is so delicious and tasty! Make this and share this with a friend!!
YAY! So happy to hear it, Jackie! 😀