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.
Alphonso Mango and Prosciutto Toast
Helen Upshall
1
7 minutes
Toasted sourdough, cream cheese, fresh mango, prosciutto cotto and a generous spoon of Alphonso Mango Preserve, finished with peppery rocket. Five minutes, one plate, perfection! The preserve carries all the flavour here: the fresh mango is optional, so if you can't get hold of it, skip it without worry!
Ingredients
- 2 slices sourdough
- 2 tbsp cream cheese
- Cracked black pepper
- Sea salt
- 1/2 fresh mango (optional)
- 2 slices prosciutto cotto
- 2 tbsp Alphonso Mango Preserve
- 10g rocket leaves
Directions
Place the 2 sourdough slices in the toaster or under a hot grill and lightly toast until just turning golden. Spread each slice generously with 2 tablespoons cream cheese before seasoning with 1 pinch cracked black pepper and a pinch of sea salt.
If using, slice the fresh mango thinly and place on top of the seasoned cream cheese before adding a slice of prosciutto cotto on each piece of toast.
Generously spoon over the 2tbsp of Alphonso Mango Preserve and top the slices with a handful of 10 grams rocket leaves. Enjoy straight away.
