Prosciutto-Wrapped Mango Bites

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Ask for paper-thin slices of meat at the deli counter. To ease prep, look for a package of presliced mango in the produce section. We do not recommend jarred mango slices—they're too soft.

Yield: Makes 8 appetizer servings (serving size: 2 bites)
Recipe from Southern Living

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 5.2g
  • Fiber: 0.8g
  • Cholesterol: 1.9mg
  • Iron: 0.4mg
  • Sodium: 68mg
  • Calcium: 30mg

Ingredients

  • 1 ripe mango, peeled
  • 1 1/2 cups loosely packed arugula
  • 1 (1-oz.) package fresh basil
  • 4 very thin prosciutto or country ham slices
  • 1/4 teaspoon coarsely ground pepper

Preparation

  1. 1. Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.
  2. 2. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.
  3. Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.
  4. Prosciutto-Wrapped Melon Bites: Substitute half of 1 small cantaloupe or honeydew for mango. Proceed with recipe as directed.
  5. Proscuitto-Wrapped Pear Bites: Substitute 1 ripe pear, unpeeled, for mango. Cut pear as directed in Step 1. Toss together pear slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.
  6. Proscuitto-Wrapped Apple Bites: Substitute 1 Gala apple, unpeeled, for mango. Cut apple as directed in Step 1. Toss together apple slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.
  7. Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.
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