Mango Chunk
Peru
Mango and prosciutto capellini
2024.05.02
This is a refreshing capellini dish that combines the refreshing sweetness and sourness of mango with the saltiness of prosciutto. The acidity of white wine vinegar enhances the rich sweetness of the mango even more. The vibrant appearance with added chervil also stimulates the appetite. (Ingredients for 2 servings)
| Tropical Maria Mango Chunks | 200g |
| Prosciutto | 4 pieces |
| Capellini | 150g |
| A: Honey | 1 teaspoon |
| A: White wine vinegar | 3 tablespoons |
| A: Olive oil | 3 tablespoons |
| A: Salt | 1/2 teaspoons |
| Chervil Leaves | moderate amount |
Preparation
- Thaw the frozen mangoes at room temperature. Mix A in a bowl.
- Boil the cappellini, thoroughly rinse in iced water and drain.
- Put the cappellini in a bowl and mix well with A. Add the mangoes and dry-cured ham and mix gently.
- Arrange on a plate and garnish with chervil leaves on top.
Products used in this recipe
-
500g /
200g /
450g /
1.5kg /
Mango Chunk
