Peel the mango, cut the flesh off the stone. Puree with crème fraîche, 1 tablespoon vinegar and 1 tablespoon oil. Clean the chilli pepper, cut in half lengthwise, remove seeds, wash, dice very finely and stir into the mango dip.
Season to taste with salt, pepper and possibly vinegar.
Wash herbs, shake dry. Pluck off leaves, cut roughly. Clean, wash and quarter radicchio lengthwise.
Heat 2 tablespoons of oil in a frying pan. First fry the radicchio on the slices for 1-2 minutes at high heat. Then turn. Add capers, butter and honey and fry briefly. Season with salt and pepper.
Serve the radicchio with the caper mix. Sprinkle with herbs. Add the mango dip. Baguette tastes good with it.