Modified from a Cooking Light cookbook
- 3 mangoes, peeled, and chopped into appx 3/4" cubes
- 6-8 ounces Jamón Iberico (or serrano), sliced to around a thick-construction-paper thickness. Coarsely chopped. A note on the thickness: this is just the standard thickness that Jamón Iberico or Serrano is sliced to, but if you have to use prosciutto, you'll need to tell them to slice it thicker than they typically do prosciutto.
- 4 ounces shaved Parmigiano-Reggiano cheese
- kosher salt
- black pepper
- EVOO
- good balsamic, or raspberry wine vinegar
Place first three ingredients into a mixing bowl. Layer these ingredients like a trifle, in several layers. Otherwise, this has a tendency to clump. Mix together, with just enough oil to make tossing easy, then adjust seasoning with salt, pepper, oil and vinegar (should require very little oil and vinegar). Do not make more than 2 hours in advance, as the mango can turn snotty. On the other hand, if you are unable to find ripe mangoes, make it several hours in advance, and use more vinegar than usual, add some sugar, and let it sit for a while. This will make the unripe mangoes taste ripe :)
We usually serve this on spoons as an appetizer/salad.
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