Mozzarella, mango & Serrano ham salad

Mozzarella, mango & Serrano ham salad

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(17 ratings)

Cook: 30 mins


Serves 4
A light, fresh summery salad with a combination of sweet and savoury flavours

Nutrition and extra info

Nutrition: per serving

  • kcal596
  • fat43g
  • saturates19g
  • carbs22g
  • sugars0g
  • fibre4g
  • protein31g
  • salt3.45g


    For the chilli basil dressing

    • 5 tbsp good-quality extra-virgin olive oil
    • 1 tsp sweet chilli sauce (Lingham's and Sharwood's are good)
    • 3 tbsp chopped fresh basil leaves
    • 2 tbsp lemon or lime juice

    For the salad

    • 2 medium-sized ripe mangoes
    • 12 slices Serrano ham or prosciutto



      Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

    • 3 x 125g mozzarella balls (preferably buffalo)
    • 100g pack rocket (preferably wild)



      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • a few small basil leaves, to garnish



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


    1. To make the dressing, whisk the olive oil, sweet chilli sauce, chopped basil leaves and 1 tbsp of the lemon or lime juice together with a sprinkling of sea salt and freshly ground black pepper. Alternatively, if you prefer a smoother, green-coloured dressing, you can whizz the dressing ingredients in a small blender. Either way, taste and then add more lemon or lime juice or seasoning if you want.

    2. To prepare the salad, peel the mangoes and carefully slice off each fleshy side close to the stone. Slice the mango flesh lengthways into thin strips. Don’t throw the stones away, the flesh still attached is the cook’s perk. Separate the slices of ham and thinly slice the mozzarella.

    3. You can now set everything out on a serving platter, or on individual plates. Pile the rocket in the centre. Arrange a circle of mango and ham round the rocket, sort of weaving them in and out of each other. Finish with an outer ring of overlapping mozzarella slices, then drizzle with the dressing. Grind some extra black pepper on top if you like, and scatter everything with the basil leaves.

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    Comments, questions and tips

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    Madre66's picture
    23rd May, 2019
    I have made this salad as a starter a few times now and it disappears very quickly. It is delicious and has even been requested by my husband who is not a salad man as a rule. Will certainly be making it again.
    6th Jul, 2016
    Really lovely. I added halved cherry tomatoes and to avoid the faff of chopping fresh mango, I defrosted some ready cubed chunks that I always have in the freezer, which were then quartered and sprinkled over to make this a super-quick, cool and fresh tasting summer salad. Can't wait to eat it again!
    6th May, 2013
    I can't believe how easy this is! And soooo flavoursome. I've been having it for lunch so altered the quantities a bit but it is so delicious.
    18th Dec, 2012
    urg will never make again
    8th Sep, 2012
    Really lovely salad - perfect starter for an italien meal - I followed it with the pappardelle and sausage recipe also on Bbc good food - worked really well :)
    4th Oct, 2011
    8th Oct, 2010
    Very good. Dressing was a little oily at first, but I amped up the lemon and it was delicious. The salad itself was flawless.
    Mikey SE22
    31st Aug, 2010
    A great, refreshing summer salad. Very tasty.
    23rd Jun, 2009
    very good!
    9th Sep, 2008
    Excellent! I was reading the ingredients sceptically; but this Italian-Asian fusion salad certainly impresses once put together. Everyone was asking for this recipe after starters and no could believe how simple the dressing was.
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