Now onto the second part of my appetizer! Grilled Spiced Mangoes and Prosciutto Wrapped Asparagus are one of the easiest things to put together, but still adds that posh factor to a dinner party! Here’s a refresher on what the trio looks like when put together:
The grilled mangoes contrasts the savory with the sweet, and the cayenne adds a playful kick to the entire dish. When grilled with a light drizzle of olive oil, the heated oil also adds a layer of smokiness to it- talk about the ultimate summer app!
Proscuitto wrapped asparagus is… well… prosciutto wrapped asparagus. A classic (a fool proof one too!). And you really can’t go wrong with a classic!
So here you go, another nommy noms recipe (feel free to double or scale down the recipes)!
Grilled Spiced Mangos
- 4 Ripe Ataulfo Mangoes (Medium)
- Dashes of Cayenne Pepper
- *KOSHER* salt & pepper (to taste)
- 1/2 Cup ‘Drained’ Balkan Yogurt/Greek Yogurt (Method to follow, requires at least 6 hrs to drain!)
- 2 Tbsp Balsamic Syrup (recipe to follow)
- 1 Fresh Lime OR ~3 Tbsp Lime Juice
The fun part:
- Halve the mangoes, leaving it skin on. Cut the mango halves (criss-crossed), flesh side up.
- Season with cayenne pepper, pepper and kosher salt. Drizzle with olive oil.
- Heat a grill or a grill pan on medium high. Place the mangoes on the grill flesh side down and let it grill for about 2 minutes, or when grill marks develop.
- Give a good squeeze of lime juice for each grilled mango.
- Top with a dollop of ‘drained yogurt’ and drizzle with balsamic syrup.
Combine 2 parts of good quality balsamic vinegar to 1 part sugar in a small saucepan and simmer over medium heat until reduced by 3 quarters. The syrup will further thicken as it cools, so remove the pan from heat a tad just before the desired consistency. (You want a thick, molasses like consistency after it cools.)
- Set a fine-mesh colander on top of a bowl, line with kitchen towels or a cheese cloth and place the desired amount of yogurt on top of the towel-lined colander.
- For 1/2 Cup of drained yogurt, add at least 3/4 of the undrained yogurt.
- Bundle the yogurt with the towel/cheese cloth and add a *little* pressure to the bundle to assist in water drainage. (Do not add too much pressure, especially when using kitchen towels, the bundle may burst and you won’t have fun with the cleanup)
- Pop in the fridge for at least 6 hours or overnight to drain (if using greek yogurt, you can decrease the amount of drain time to 3 hours).
- Use kosher salt or other larger-grained salt! The larger grain gives this recipe a characteristic burst of saltiness, which adds to the experience!
- For all those spice-wimps (like me!) who are contemplating on omitting the cayenne altogether… DON’T! It elevates the dish!!
- Here’s a tip on getting sweet, ripe ataulfo mangoes. Look at the tip of the mango to see if you see some sticky syrup oozing out. If it does, the mango is ripe and sweet! Mangoes that are slightly wrinkly are also a good indicator of its ripeness!
- If you are short on time, you can still use non-drained yogurt, but be prepared that the yogurt will most likely ‘melt’ instead of staying in it’s dollop shape!
Prosciutto Wrapped Asparagus
- 24 Stalks of Asparagus (tough parts removed)
- 4 Slices of Prosciutto (halved)
- Salt & Pepper (to taste)
- Olive Oil ( drizzle)
- Lemon Juice (to taste)
The fun part:
- Preheat oven to 400F/205C.
- “Ice” a baking tray, or any serving platter (enough to hold all the asparagus) by placing it in the freezer.
- Remove the tough parts of the asparagus by bending them towards the end of the stem until it snaps.
- Place asparagus on a cookie sheet (or a different baking tray) and season with salt, pepper and drizzle with oil. (Don’t over season, since the prosciutto will be quite salty as well!)
- Pop in the oven for about 10-15 minutes, or until tender.
- When done, remove asparagus from the hot tray and into the iced tray. (This helps the asparagus cool rapidly, preventing it from overcooking with the residual heat). Leave asparagus to cool to room temp.
- Halve the slices of prosciutto and wrap 3 stalks of the asparagus per half slice of prosciutto. Drizzle with a bit of lemon juice. Serve at room temperature. Enjoy!