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Mango, Prosciutto and Ricotta Cheese with Maple Sugar and Pine Nuts

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1 mango (Ataulfo, if possible)
4 slices Nostrano prosciutto
60 g ricotta cheese (1/4 cup)
10 g pine nuts
Maple sugar to taste


Peel and cut mango into cubes.
Place mango on plates or in verrines.
Add dollops of ricotta.
Add Prosciutto rolled up on itself.
Garnish the cheese with the maple sugar and pine nuts.

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