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Mango Toast with Hazelnut-Pepita Butter

['1 cup blanched hazelnuts', '1 cup raw pumpkin seeds (pepitas)', 'Kosher salt', '1/4 cup freeze-dried blueberries', '2 teaspoons mild red pepper flakes (such as Aleppo-style or Urfa pepper)', '4 slices sourdough bread, toasted', '2 tablespoons 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']

Preheat oven to 300°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.
Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.
Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.
Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.

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