- 2 mangoes, peeled, pitted, cubed
- 2 tablespoons dry Marsala
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons Sherry wine vinegar
- 4 large bunches arugula, torn
- 1 tablespoon freshly grated Parmesan
- 12 paper-thin prosciutto slices
- Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
- Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.