Sensuous, silky, sensational. Thinly sliced prosciutto needs little else to enhance it. Oh, perhaps a mango.
Ingredients
—1 large fragrant mango, perfectly ripe 100g thinly sliced prosciutto 1 lime, cut into wedges
Method
— There’s something sensuous about the way thin slices of dusky pink prosciutto softly tumble onto a plate. The taste is barely salty – just enough to give the palate some interest – with mild savoury notes, but it’s the melting creamy edge of fat that smooths the palate creating a beautiful balance. Traditionally served with melon, it works a treat with fresh mango. Not any mean green little mango mind, I mean a big juicy succulent Australian mango. Add a few slivers of lime and you have an easy party platter for festive entertaining, or a gorgeous starter for Christmas day. Don’t forget the bubbles – Prosecco or Champagne make a perfect match.
Carefully separate slices of prosciutto, arranging them on a plate as you go. Peel mango, slice into thin wedges and arrange in centre of prosciutto. Garnish with lime wedges and serve.
Recipe Notes
Prosciutto is sometimes referred to as Parma ham. It’s sold in two forms, raw and cooked, though out of Italy the word prosciutto generally refers to the raw, cured ham. Prosciutto crudo is raw ham, cured by air and salt. It is sweet and delicate with creamy, sweet-tasting fat. It is sliced very thin with a strip of the fat attached to every slice. Don’t cut off the fat – it’s part of the experience, giving the meat a softer edge, creating a balance of taste and texture. It can be served as an antipasto component, used to wrap around food, or added to stuffings and pasta sauces.
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