mango prosciutto rollsI have served these appetizers to friends a few times before dinner, and I can tell you they were a hit. They pair especially well with a little chilled sparkling or white wine. 

This is quite an easy recipe that requires no cooking.  It looks impressive and is pretty tasty as well. I am sure that my husband could eat a couple dozen of these – no matter how many you make there will never be enough.

Mango Prosciutto Rolls
Yields 20
40 calories
3 g
4 g
3 g
1 g
1 g
23 g
113 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 40
Calories from Fat 25
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 4mg
Sodium 113mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 ½ tablespoons olive oil
  2. • A pinch of lemon zest
  3. • ½ teaspoon of lemon juice
  4. • Pinch of cracked pepper
  5. • 10 slices of prosciutto
  6. • 1 handful of arugula
  7. • 1 mango, cut into small sticks
  8. • A few mint sprigs
  1. 1. Mix olive oil, lemon zest, lemon juice and cracked pepper in a small bowl
  2. 2. Cut the prosciutto slices in half. Brush each prosciutto piece lightly with the lemon oil mixture, and then place two mango sticks, a little arugula, and two mint leaves onto one end of each prosciutto piece. Roll the prosciutto tightly (but carefully) to create a roll. Tuck the prosciutto end underneath and brush again with lemon oil (this will prevent the prosciutto from drying up and will also make them taste better).
  3. 3. Lay out each roll side-by-side on a nice serving tray, and serve these hors d’oeuvres with chilled sparkling or white wine.
mango prosciutto rolls_SQ_L




Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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