Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
361
Calories
12g
Protein
22g
Fat
28g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mango | 1 cup diced (165g) | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 mangos, peeled, pitted and cubed
- 2 tbsp. dry marsala
- 4 tsp. extra-virgin olive oil
- 2 tsp. sherry wine vinegar
- 4 large bunches arugula, torn
- 1 tbsp. freshly grated parmesan cheese
- 12 paper-thin prosciutto slices
- =
Directions
1
Combine mangoes and marsala in medium bowl. Chill until cold, about 1 hour. Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Into center, spoon chilled mangos and their juices.
Recipe sourced from
fandom