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.