If you haven't cooked with Alphonso mango before, this is where to start. Sweet, floral, almost honeyed, it's a different fruit entirely to the mangoes that sit in supermarket bowls waiting to ripen. The season is short. The flavour is not something you forget.
This recipe is simple by design: sourdough, cream cheese, a couple of slices of prosciutto cotto, a handful of peppery rocket, and a generous spoon of our Alphonso Mango Preserve over the top. It takes about five minutes but feels very luxurious.
The preserve is doing the heavy lifting on flavour here: warm, concentrated, tropical sweetness. The fresh mango slices are totally optional and purely about texture, those soft, cool pieces layered against the toast. If you don't have fresh mango to hand, don't worry at all. The preserve is more than enough on its own.
Cream cheese underneath, prosciutto in the middle, rocket on top - what a bite!
A note on the mango
Our Alphonso Mango Preserve is made from a single variety, harvested at peak season. Alphonso is widely regarded as the finest mango variety in the world: rich, smooth and intensely fragrant in a way that most mangoes simply aren't. We make a very small batch each year, and it tends to go quickly - but you can sign up to hear when it's back.
Prosciutto cotto or crudo?
Both work beautifully here. Cotto is the cooked, softer ham version. Crudo is cured and a little more salty. Either way, that gentle saltiness against the sweet mango is exactly what you want.
Full recipe below.
