This Mango Prosciutto Salad had the most unique, delectable Asian dressing infused with coffee. I made coffee syrup which I drizzled on the finished salad dish. The contrasting flavors of crisp, fresh vegetables, savory prosciutto, the sweet ripened mango and the robust coffee flavor spiked our appetites around the table. This was one of the easiest and most amazing salads I’ve made in a while. Recipe was from The “Passion for Coffee” Cookbook by Patricia McCausland-Gallo (with permission from Creative Culinary Works). Serves 2 as a side.
Cook Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Salad
Cuisine: American
Keyword: Mango Prosciutto Salad
Servings: 2people
Calories: 449kcal
Author: Asian in America - Elizabeth Ann Quirino
Ingredients
4teaspoonsrice vinegar
4teaspoonsmaple syrupfor vinaigrette
1teaspooninstant coffee granules or freeze-dried
3/4teaspoonsalt
1/4teaspoonground black pepper
1/4teaspoonsesame oil
6Tablespoonsvegetable or canola oil
2Tablespoonsminced fresh parsley
1/2cupripe round balls cantaloupe balls; about 1/4 of a melon or cantaloupe
3cupsfresh shredded lettuce
4ouncesprosciutto, sliced thin
1 3/4 cupsbrewed coffeefor coffee syrup
3/4cupgranulated sugarfor coffee syrup
1/4cupbrown sugarfor coffee syrup
1Tablespoonbalsamic vinegar
1/4teaspoonground black pepper
Instructions
Prepare the Asian vinaigrette : Mix together all ingredients in a non reactive bowl or jar: rice vinegar, maple syrup, instant coffee (or freeze dried coffee), sea salt, black pepper, sesame oil, oil, parsley. Cover and shake to blend. Keep refrigerated till ready to use.
Prepare the salad: Pan sear the prosciutto strips for 2 to 3 minutes in a small skillet over medium high heat. The prosciutto strips will render its own fat while pan searing. The strips will curl up a bit. Drain the strips on parchment paper to remove excess oil. Set aside for the salad.
Arrange the lettuce on a platter or salad bowl. Place the sliced red bell peppers and mango balls on top.
Just before serving drizzle the Asian vinaigrette over the salad or serve dressing on the side if preferred.
If desired, drizzle some Savory Coffee Syrup on top of the salad in addition to the Asian vinaigrette.
How to make Savory Coffee Syrup : In a small saucepan combine 1 and 3/4 cups coffee (made from brewed coffee), granulated sugar, brown sugar, tomato paste, balsamic vinegar, black pepper. Let this mixture boil then reduce the heat. Simmer for 10 to 12 minutes over medium heat till it is reduced to 1 cup and is thick. Set aside. Refrigerate syrup leftovers.
Cook's Comments: If prosciutto is not available, use bacon instead. I used the variety called ataulfo mangoes (similar to Manila's carabao mangoes) for this recipe. Some Asian markets call it 'champagne mangoes'. If preferred, use any fully ripened mango variety available.
Disclosure: This cookbook was given as a complementary copy. I was not paid to review this book. My opinions are solely mine. But I will gladly recommend this cookbook for all lovers of coffee.
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