Mango Chutney Sandwich

It’s getting warmer and everyone is trying to tone up to have a “summer body.” Increasing your fruit and vegetable intake and having a plant-based diet is a great way to lose weight in a healthy way.

Try our Mango Chutney Sandwich - you’ll love the hint of tropical flavor! Here is the recipe:

Mango Chutney Sandiwch


  • 1 ripe mango

  • 1 tbsp apple cider vinegar

  • 1 tbsp maple syrup

  • 2 tbsp wholegrain mustard

  • 1/2 tsp sea salt

  • 3 mushrooms

  • Handful of salad leaves

  • 1/2 ripe avocado

  • 2 pieces of your favorite bread

  • 1/2 tbsp light mayonnaise


  1. First, we’ll make the mango chutney. Cut mango into cubes. Mix it with apple cider vinegar, maple syrup, wholegrain mustard, and sea salt. Set aside (recipe will make more than for 1 sandwich - you can keep it in the fridge for 3-4 days).

  2. Slice mushrooms and bake for ~10 minutes.

  3. Rinse salad leaves.

  4. Slice avocado into ~1/2 inch thickness.

  5. Toast your favorite bread, spread mayo, and layer salad leaves, avocado, baked mushrooms and mango chutney.


Mangoes can add texture and flavor to the sandwich, and are also high in vitamins A and C! Some people may find it difficult to cut mangoes because of the large seed in the middle, but it’s really easy once you know the trick: place a mango on a cutting board with the stem end facing down. Then, place your knife to ~1/2 inch outside the center and cut down. Repeat for the other side. Without cutting through the skin, make long slices down the length of the mango, then cut crosswise to form cubes. Gently press the skin up from underneath to turn the mango inside out. Don’t eat them all before making the chutney!


  1. Mango. Ohio Department of Education Web site. Accessed March 21, 2019.