There’s something magical about the combination of creamy burrata, sweet mango, and savory prosciutto. While many summer recipes feature peaches, I find that mango is a fantastic alternative, especially here in Hawaii, where fresh, juicy peaches aren’t readily available. Instead, I turn to the island’s abundant mangoes, which bring a tropical sweetness that perfectly complements the richness of burrata and the salty bite of prosciutto in this Mango & Prosciutto Burrata Toast.
Mango, the Perfect Peach Sub
Living in Hawaii, I often notice that many summer recipes call for peaches. But fresh, high-quality peaches can be hard to come by here. That’s where mango steps in. With its natural sweetness and juicy texture, mango serves as an excellent stand-in for peaches, especially when paired with creamy and savory elements like burrata and prosciutto. Plus, using mangoes allows me to celebrate the local produce available right here on the islands.
Tips and Substitutions
- Bread Choices: While I love using ciabatta for its chewy texture, feel free to substitute with any sturdy bread you prefer, such as sourdough or a whole-grain loaf.
- Mango Ripeness: Choose a ripe mango that gives slightly when pressed. This ensures that the mango is sweet and juicy, which complements the other flavors beautifully.
- Herb Garnish: Basil adds a fresh, aromatic note to this toast, but you could also use mint or arugula for a different flavor profile.
- Vegan Option: To make this dish vegan, swap the burrata for a plant-based cheese alternative and omit the prosciutto. The mango will still provide that wonderful sweet contrast.
This mango and prosciutto burrata toast is more than just a simple snack—it’s a little slice of Hawaiian summer on a plate. Enjoy it as a light lunch or as an appetizer for a gathering with friends.
Recipe :
Ingredients (Serves 1)
- 1 slice of your favorite bread (I used ciabatta)
- 1 tablespoon olive oil (If you have garlic confit olive oil on hand use it!)
- 1/2 burrata
- Thin slices of mango
- 1 slice of prosciutto torn into 4-5 smaller pieces
- More olive oil to drizzle
- Salt and pepper to taste
- Chopped basil to garnish (optional)
Instructions:
- Toast the Bread: Heat a pan over medium heat. Brush the ciabatta slice with 1 tablespoon of olive oil and toast until golden brown on both sides. I love to use my garlic and herb infused olive oil. It adds so much flavor!
- Assemble: Place the toasted bread on a plate. Tear the burrata in half and spread it over the bread. Layer the thin mango slices on top followed by the torn pieces of prosciutto.
- Season and Garnish: Drizzle with a bit more olive oil, sprinkle with salt and pepper, and garnish with chopped basil if desired.
Bon Appetit!
If you enjoyed this recipe Check out These other mango Treats:
Mango & Prosciutto Burrata Toast
Equipment
- 1 sautee pan
Ingredients
- 1 slice of your favorite bread I used ciabatta
- 1 tablespoon olive oil If you have garlic confit olive oil on hand use it!
- 1/2 burrata
- Thin slices of mango
- 1 slice of prosciutto torn into 4-5 smaller pieces
- More olive oil to drizzle
- Salt and pepper to taste
- Chopped basil to garnish optional
Instructions
- Toast the Bread: Heat a pan over medium heat. Brush the ciabatta slice with 1 tablespoon of olive oil and toast until golden brown on both sides.
- Assemble: Place the toasted bread on a plate. Tear the burrata in half and spread it over the bread. Layer the thin mango slices on top, followed by the torn pieces of prosciutto.
- Season and Garnish: Drizzle with a bit more olive oil, sprinkle with salt and pepper, and garnish with chopped basil if desired.
