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Mango, Prosciutto & Fresh Mozzarella Skewers with Basil Vinaigrette

Mango, Prosciutto & Fresh Mozzarella Skewers with Basil Vinaigrette
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Mango, Prosciutto & Fresh Mozzarella Skewers with Basil Vinaigrette

Prep: 20 minutes • Serves: 6

1shallot, chopped
1/2cup coarsely chopped fresh basil leaves plus additional for garnish
3tablespoons white distilled vinegar
1teaspoon granulated sugar
1/2teaspoon salt
1/2cup extra virgin olive oil
12(3/4-inch) pieces fresh mango
1package (2 ounces) prosciutto (6 slices), slices rolled from short end and cut in half crosswise
1package (8 ounces) fresh mozzarella ciliegine, drained
6(6-inch) wooden skewers
1/4teaspoon fresh ground black pepper

1.In blender, pulse shallot, basil, vinegar, sugar and 1/4 teaspoon salt until combined; with blender running, slowly add oil in a steady stream and purée until smooth. Makes about 1 cup.

2.Alternately thread mango, prosciutto and mozzarella onto skewers; place on serving plate. Drizzle skewers with 1/4 cup basil vinaigrette and sprinkle with remaining 1/4 teaspoon salt and pepper; garnish with basil.

Approximate nutritional values per serving (1 skewer):
189 Calories, 15g Fat (7g Saturated), 35mg Cholesterol,
310mg Sodium, 5g Carbohydrates, 1g Fiber, 4g Sugars,
0g Added Sugars, 10g Protein

Chef Tip
Refrigerate remaining basil vinaigrette in an airtight container up to 1 week. Use to dress salads, stir into pasta or toss with roasted vegetables

Dietitian’s Dish
Mango is also easier to cut than you might think. Learn how at:

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