Mango & Prosciutto Appetiser:
Mango is one of those ingredients that is abundant here in Australia in summer & complements cheeses and cured meats including in these cold fresh party bites.
Its natural sweetness & vibrant colour make it an appealing option for finger food & a popular choice for savoury or sweet platters.
There is the perfect balance of sweet & salty with this dynamic duo-the tropical sweetness of ripe mango and the rich, salty depth of Italian prosciutto.
Add in a creamy cheese like bocconcini & some fresh herbs and you will be in heaven!
Appetisers are all about presentation and balance- balance of colour, balance of texture & balance of flavour.
The mouthfeel of this pairing is equally as important as the taste.
Not only is this pairing a treat for your taste buds, but it’s also packed with nutrients.
Mangoes are rich in vitamins A and C, antioxidants, and fiber, which are great for your skin, immune system, and digestion.
Prosciutto, while high in sodium, offers protein and essential amino acids in small amounts, making it a flavourful and satisfying addition to your meal.
A Sweet Start with Mango
Mango is definitely the star of this pairing. Its juicy, tropical flavour provides a burst of sweetness that immediately lifts the dish.
With its soft, buttery flesh and fragrant aroma, ripe mangoes offer the kind of sweetness that’s both bright and refreshing, without being overpowering.
When paired with prosciutto, the fruit’s natural sugars are beautifully balanced by the savoury, cured richness of the meat.
Now I know that mango is not going to appeal to all PLUS some people have an allergy, so as usual, you can always & very easily substitute with another summer fruit such as nectarine or even a fresh cherry.
Or… If you prefer melon, swap the mango out for melon.
I guarantee for, anyone that loves mango, this combination will hit the spot!
Summertime calls for cold fresh party bites.
The Savoury Touch of Prosciutto
Enter prosciutto, the delicate yet bold Italian ham that complements the mango’s sweetness with its salty depth.
Thinly sliced, prosciutto brings a melt-in-your-mouth quality to the mix, contrasting with the firm, juicy texture of the mango.
Its subtle, smokey flavour adds complexity to the dish, making it a perfect foil for the fruit & it tends to add an element of luxury.
Textural Contrast with Macadamia Nuts
For an added crunch, salted macadamia nuts add a rich, buttery flavour which ties in with the creamy smoothness of the mango.
The saltiness of the nuts also amplifies the flavour of the prosciutto, creating a harmonious balance between the savoury and sweet elements.
A Tangy addition
The final touch for these cold fresh Party Bites? Passionfruit, with its exotic, tangy sweetness, infuses the dish with an aromatic punch.
Its bright acidity is a perfect foil to the sweet mango and the salty prosciutto, providing a refreshing zing that wakes up the palate.
I think luxury extends to the raspberry balsamic vinegar which brings an intense fruity tartness.
This sweet-tart finish ties all the ingredients together, enhancing the natural flavours & making it really delicious.
To bring this fruit & cheese appetiser together, consider pairing this dish with a crisp Sauvignon Blanc or a dry rosé.
If you’re in the mood for something sparkling, a Prosecco or a glass of Champagne would pleasantly complement your cold fresh party bites.
Why You’ll Love It
This unique combination of ingredients isn’t just about taste—it’s about creating an experience.
The sweet, salty, tangy, and fresh notes work in perfect harmony, making every bite feel like a mini culinary adventure.
For your next gathering or indulgent treat, mango and prosciutto are waiting to be the stars of the show.
Try this combination of flavours & see what you think.
You can very easily double the recipe to cater for larger numbers.
Enjoy!
Mango & Prosciutto Kebabs
(Serves 8 Prep 20 mins)
You Will Need:
Mango
Use fresh, firm but ripe mangoes for their natural sweetness and colour. You want large- the bigger the better. It doesn’t really matter which brand of mango. I have used Honey Gold but Calypso or Kensington Pride are fine too.
Blackberries
Plump, juicy blackberries add a burst of tartness and a gorgeous deep purple hue. Choose ripe berries for sweetness or slightly underripe for a tangy edge. You will only use 1/2 a punnet if making 8 skewers.
Prosciutto
Thinly sliced, high-quality prosciutto delivers a savoury, salty balance. Look for Italian brands like Parma or San Daniele for the best flavour and Serrano ham is fine too.
Fresh Basil Leaves
Fragrant and slightly peppery, fresh basil leaves bring herbal brightness. Choose medium-sized leaves for a milder taste or larger leaves for a more pronounced flavour.
Bocconcini Balls
These bite-sized mozzarella balls offer a creamy, mild base. Use fresh bocconcini stored in brine for optimal texture and flavour. You can always use leftover bocconcini in a pasta or salad.
Chilli Flakes
Add a gentle heat with dried chili flakes, which also bring a hint of smokiness. Not only that, the red colour adds to the aesthetics. Adjust the amount based on your spice preference.
Garlic Olive Oil
Infused garlic olive oil offers a subtle, aromatic garlic flavour that complements savoury and sweet components without overwhelming. It adds depth of flavour.
Fresh Coriander
Also known as cilantro, fresh coriander has a bright, citrusy flavour. Use the leaves for a burst of freshness and the stems for a more concentrated flavour.
Fresh Garlic
Raw, minced garlic delivers a sharp, pungent kick, while roasted garlic offers a mellow, caramelised sweetness.
Lime Zest
Lime zest adds a fragrant, tangy zing to the skewers. For best results, use a zester or a microplane grater to capture the aromatic oils without the bitter white pith.
Instructions:
Prepare the Mango
Start by selecting a firm but ripe mango. Using a sharp knife, carefully slice off the cheeks of the mango, cutting close to the pit to maximize the flesh. Take a large spoon and gently scoop out the flesh from each cheek in one piece. Once scooped, place the mango flesh on a cutting board and cut it into evenly sized cubes, about 2 cm each. Set aside.
Assemble the Skewers
- Take a wooden or metal skewer and begin by threading one mango cube onto the skewer.
- Next, pick a fresh basil leaf, ensuring it is clean and free from blemishes, and thread it onto the skewer.
- Take a slice of prosciutto and fold it in half lengthwise to create a long strip. Roll the folded strip loosely into a rose shape. Thread the prosciutto rose onto the skewer.
- Add another basil leaf to the skewer for added colour and aroma.
- Follow this by threading a bocconcini ball onto the skewer, gently sliding it down to sit next to the basil leaf.
- Finally, complete the skewer by adding a fresh blackberry to the end.
Repeat the Process
Repeat the above steps until you have assembled a total of 8 skewers. Arrange the completed skewers on a serving platter.
Prepare the Drizzle
In a mortar and pestle, combine 3–4 tablespoons of olive oil, one clove of garlic (minced or grated), the zest of one lime, and a handful of fresh coriander leaves. Grind the mixture together until it becomes aromatic and well-combined, forming a vibrant dressing.
Dress the Skewers
Using a spoon or small brush, drizzle the prepared olive oil mixture over each skewer, ensuring an even coating for a burst of flavour.
Add the Finishing Touch
Lightly sprinkle a pinch of chilli flakes over each skewer for a touch of heat and visual appeal. Adjust the amount to suit your preferred spice level. The red of the chilli just adds more visual appeal.
Serve & Enjoy!
‘burst of sweetness’
Helpful Hints
- These cold fresh Party Bites are incredibly versatile.
- If you are sceptical about coriander (it tends to be a flavour you either love or detest), you can substitute it with rocket.
- For an alternative cheese, I would suggest either Brie or Camembert.
- You could substitute blackberries with raspberries or even strawberries.
- You could use a balsamic glaze to drizzle over the kebabs instead of the coriander lime oil.
- You can use Serrano ham & Prosciutto interchangeably.
Mango & Prosciutto Kebabs
Recipe
(Serves 8 Prep 20 Mins)
Ingredients
- 1 large firm but Ripe Mango
- 60g Blackberries
- 200g Prosciutto
- 16 Fresh Basil Leaves
- 8 Bocconcini balls
- Chilli Flakes
- 2 Tbsp Garlic Olive oil
- 1 Tbsp Fresh Coriander
- 1 Fresh Garlic Clove
- Zest of 1 Lime
Method
- Slice the cheeks off the mango and scoop out the flesh using a large spoon.
- Cut the mango into 2cm cubes.
- Thread a mango cube onto a skewer.
- Add a basil leaf onto the skewer.
- Take a slice of prosciutto, fold it in half lengthwise, and then roll it loosely into a rose shape.
- Thread the prosciutto rose onto the skewer.
- Add another basil leaf to the skewer.
- Thread a bocconcini ball onto the skewer.
- Finish by adding a blackberry onto the skewer.
- Repeat the process until you have 8 skewers.
- In a mortar, grind together olive oil, garlic, and coriander.
- Drizzle the olive oil mixture over the skewers.
- Sprinkle each skewer with chilli flakes.
Serve & Enjoy!
‘tropical heaven for mango lovers’
Wine Pairing Suggestions:
A few options for these cold fresh party bites:
Sauvignon Blanc (New Zealand or Loire Valley)
- The crisp acidity and herbaceous notes of Sauvignon Blanc will complement the fresh basil, coriander (cilantro), and lime zest. Its citrusy profile also balances the sweetness of the mango and blackberries while cutting through the richness of the prosciutto and creamy bocconcini. This pairing brings out the fresh, zesty notes of the dish without overpowering the flavours.
- A Sauvignon Blanc from Marlborough (New Zealand) or Sancerre (France) with its green apple and gooseberry flavours will provide a fresh and clean finish.
Grüner Veltliner (Austria)
- Grüner Veltliner has a lovely balance of bright acidity, a subtle hint of pepper, and fresh citrus and stone fruit notes, which will enhance both the mango and blackberries. Its gentle minerality pairs well with the creamy bocconcini and will complement the herbal flavours of basil and coriander.
- Look for a dry, vibrant Grüner Veltliner with a crisp, zesty finish.
Chardonnay (unoaked) (California or Chablis)
- A fresh, unoaked Chardonnay will offer a clean and crisp profile that won’t overwhelm the dish’s delicate components. Its light citrus notes and subtle minerality are a great match for the fruitiness of the mango and blackberries while pairing beautifully with the saltiness of the prosciutto.
- A California Chardonnay or one from Chablis in France will provide the perfect balance of fruit and acidity.
Provence Rosé
- A dry, pale rosé from Provence is an excellent choice for this dish, with its bright acidity, delicate red fruit flavours (strawberry, raspberry), and hints of herbs. The wine’s crispness works wonderfully with the fresh basil and coriander, while its light, fruity character complements the mango and blackberries.
- A dry rosé from Provence will offer refreshing notes of citrus, berries, and a subtle herbal finish that aligns well with the dish’s fresh flavours.
Spanish Rosado (Grenache-based)
- A Grenache-based rosé from Spain (such as from the Navarra or Rioja regions) provides a fruit-forward profile with a hint of spice. Its red berry flavours and slightly richer mouthfeel balance the sweetness of the mango and blackberries while pairing seamlessly with the saltiness of the prosciutto and the chilli flakes.
- A Spanish Rosado with a bit of structure will complement both the heat from the chilli flakes and the richness of the prosciutto.
Pinot Noir (Burgundy or Oregon)
- A light-bodied, low-tannin Pinot Noir is a great red wine option for this dish, as its bright acidity and subtle berry flavours won’t overwhelm the freshness of the mango and blackberries. The delicate structure of Pinot Noir will complement the prosciutto without overpowering the fruit, and its red fruit notes (think raspberry and cherry) will enhance the berry components of the dish.
- A Pinot Noir from Burgundy (France) or Oregon (USA) with its subtlety and balance will work beautifully with the dish’s complexity.
- A light, fruit-forward Beaujolais made from Gamay is another excellent red wine choice. Its juicy red berry flavours, bright acidity, and low tannins allow it to pair harmoniously with both the sweet fruit and salty prosciutto. The wine’s slight peppery finish will also echo the chilli flakes and balance the richness of the bocconcini.
- A classic Beaujolais Villages or a cru Beaujolais like Morgon, with its fresh berry flavours and light body, will complement the dish’s complexity.
Prosecco (Brut)
- For a fun, festive pairing, Brut Prosecco is a great choice. The wine’s effervescence and crisp, clean profile will help cleanse the palate between bites, and its fruity notes of green apple and pear will align with the mango and blackberry flavours. The slight dryness of the wine balances the richness of the prosciutto, while its bubbles add a playful element to the meal.
- Choose a dry (Brut) Prosecco with a crisp, fruity character and fine bubbles to keep the pairing refreshing.
Champagne (Brut or Extra Brut)
- A Brut or Extra Brut Champagne will provide a sophisticated option with its fine bubbles and high acidity. The wine’s zesty citrus flavours and elegant minerality will complement the sweetness of the mango and blackberries, while its crisp, dry finish cuts through the richness of the bocconcini and prosciutto.
- A classic Brut Champagne or Extra Brut Champagne will add a freshness to this dish.
Moscato d’Asti
- If you’re looking for a touch of sweetness to balance the dish’s savoury and spicy elements, Moscato d’Asti is a light, slightly sparkling wine with sweet peach, citrus, and floral notes. It pairs perfectly with the mango and blackberries, and the natural sweetness works well against the chilli flakes and prosciutto.
- Moscato d’Asti’s lightly effervescent character and sweet fruitiness provide a refreshing and playful contrast to the prosciutto but also complement the mango & blackberries.
