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Add a photoServings: 4
Ingredients
- 1 x orange
- 2 Tbsp. virgin extra virgin olive oil
- 3 Tbsp. sweet sherry
- 1 tsp balsamic vinegar
- 1 x salt and freshly grnd black pepper
- 2 lrg mangoes
- 75 gm parma ham
- Â Â tarragon sprigs to garnish
Directions
- Pare the rind from the orange and place in a small bowl with the oil; cover and set aside for 30 min.
- Divide the orange into segments.
- Meanwhile pour the sherry into a small saucepan bring to the boil on the simmering plate and bubble to reduce by half.
- Remove from the heat and whisk in the balsamic vinegar season to taste.
- Set aside to cold.
- Peel the mangoes and halve to remove the stone; slice the flesh.
- Arrange the mango and orange segments on individual plates with the ham.
- Add in the orangeflavour oil to the sherry mix; drizzle over the mango and parma ham.
- Keep orange oil in a cold place for up to 1 week Add in to other salad dressings. When choosing mangos they should be slightly soft under thumb pressure. Also when under ripe there is little or possibly no smell; when ripe they are fruity and fragrant; when over rie they smell earthy or possibly musty.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 61 | 49% |
| Total Fat 6.94g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 123mg | 4% |
| Total Carbs 13.88g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.63g | 8% |
| Protein 0.39g | 1% |
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