Sweet mango, salty Bresaola & a drizzle of olive oil
Sweet Mango, salty Bresaola & a drizzle of Olive Oil is a quick, elegant appetizer that combines sweet, juicy mango with the savoury, delicate flavours of Bresaola. Perfect for entertaining, it’s easy to put together yet delivers exceptional flavour that will impress your guests.Bresaola is a lean, air-dried beef from the Valtellina valley in northern Italy. Lightly salted and gently spiced, it’s aged until tender and slightly sweet, making it a refined alternative to traditional cured meats. Its delicate texture and subtle juniper notes pair beautifully with the natural sweetness of ripe mango.In Sweet Mango, Salty Bresaola & a drizzle of Olive Oil, each mango wedge is wrapped in a thin slice of Bresaola, drizzled with high-quality extra virgin olive oil, and finished with a touch of freshly ground black pepper. For a modern twist, add peppery microgreens or even try thin curls of wet biltong for a different beef option.This dish is ideal as a starter for a dinner party, a light snack, or part of a Mediterranean-style platter. Sweet Mango, salty Bresaola & a drizzle of Olive Oil is proof that simplicity doesn’t mean sacrificing flavour — it’s vibrant, easy, and utterly delicious.
Ingredients
- 1/2 mango, peeled; 1 cheek, sliced lengthwise into 6 wedges
- 6 slices Bresaola (dry-cured beef), thinly sliced
- freshly ground black pepper
- few drizzle olive oil extra virgin
- micro leaves for decoration (optional)
Instructions
Wrap the Mango
Wrap each ango wedge with one slice of Bresaola and arrange on a serving plate.Drizzle with Extra Virgin Olive Oil
Lightly drizzle with good-quality extra virgin olive oil to enhance the sweet and savoury contrast.Season with Black Pepper
Finish with freshly ground black pepper to taste.Garnish and Serve Immediately
Garnish with peppery microgreens (optional) and serve immediately for the freshest flavour and texture.
Notes
If Bresaola is unavailable or not to your taste, substitute with a good-quality dry-cured ham such as Serrano ham from Spain or Italian prosciutto. Keep in mind that both alternatives are pork-based, whereas bresaola is air-dried beef. The distinctive juniper and subtly spiced notes characteristic of Bresaola will therefore be absent, resulting in a slightly different flavour profile.
For a beef alternative, you can use thinly sliced wet biltong. Instead of wrapping the mango wedge, arrange the biltong in delicate curls atop each wedge for a flavourful, textural twist.