The arugula and mango salad with mozzarella and prosciutto is a fresh, quick-to-assemble dish, perfect for dinner but also great as an appetizer. The sweetness of the mango, the savory prosciutto, the delicate mozzarella, and the slightly bitter arugula make this dish extraordinary: a burst of flavors. Try making the arugula and mango salad because it will be a true success!
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- Difficulty: Very Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3.5 oz arugula
- 8 oz mozzarella
- 8 slices prosciutto
- 1 mango
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pink peppercorns
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Paring Knife
- 4 Appetizer Plates
Steps
To easily clean the mango, it is important that it is at the right level of ripeness, neither too hard (which would mean unripe) nor too soft. Wash it well and dry it. Place it on a cutting board and cut a slice two-thirds along its length. It is better not to cut the mango in half because its pit resembles a cuttlebone and extends along the entire fruit. Once you have the slice, cut it into wedges and remove the peel with a paring knife. Cut a second slice from the opposite side and proceed to make wedges. At this point, the central part of the mango, the one with the pit, remains; slowly, by inserting the knife between the peel and the flesh, you can try to get a little more flesh.
Blend the flesh obtained from the area near the pit with 2 tablespoons of oil, 2 tablespoons of honey, and a pinch of salt. Assemble the dish by arranging the mango slices in a radial pattern, arugula in the center, and then add the sliced prosciutto and mozzarella balls. Season with slightly crushed pink peppercorns and finish with the mango sauce.
For this recipe, it is recommended to assemble directly on appetizer or salad plates.
Notes
The recipe is taken from Facile con Gusto April 2024.
