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Millefeuille of San Daniele prosciutto and mango

Serves 4
1 small mango, peeled with the stone removed
120 g San Daniele prosciutto
baby lettuce leaves for garnish

Thinly slice the mango. Slice the prosciutto to a thickness of 3mm. Create a millefeuille by alternating the slices of San Daniele prosciutto with the slices of mango. Shape the millefeuille into a square and place in a small serving cup. Garnish with a few leaves of baby lettuce.