Diced Mango and Fontina Cheese

Diced Mango and Fontina Cheese
(adapted from SwissMar’s Raclette Recipes (they make the racellete machines I loan out)


I would do this one as an appetizer or a desert. It serves 4.


Ingredients:


400 grams Danish Fontina cheese
200 grams Serrano ham
2 ripe mangos
1 small red chili pepper
1 lime
2½ Tbsp butter
Salt to taste


Preparation:


Cut Fontina cheese into thin slices


Cut ham slices into strips about the thickness of a finger


Peel mango’s and slice from pit into 1/3 to ½” cubes


Slit open chili pepper lengthwise and remove and discard seeds and dice pepper finely


Take lime and grate off zest


Squeeze out lime juice and reserve


Melt butter in small pan and braise lime zest, chili pepper and salt on low heat for 3 minutes stirring constantly.


Mix mango cubes with lime juice and combine with chili and butter mixture. Add salt.


Distribute mango mixture and ham into cooking trays (known as coupelles) top with Fontina and cook under raclette grill for 8-10 minutes or until cheese is melted.