Zespri® SunGold Kiwifruit with Ibérico Ham and Dotted Mango

Required time 10 minutes

Serves 4


  • 280g sliced Ibérico ham
  • Micro greens for garnishing
  • 2 Zespri® SunGold Kiwifruit

Mango emulsion:

  • 220g ripe mango flesh
  • 5g sherry vinegar
  • 15g extra virgin olive oil
  • Salt
  • Pepper


  1. Blend the peeled and chopped mango into a puree. Push through a fine sieve to filter out the fibre. In a bowl, mix the mango with the oil and vinegar, season with salt and pepper and blend together until you get a thick, smooth puree. Chill in a small, squeezy sauce bottle.
  2. Peel the kiwifruit and cut into segments.
  3. Arrange portions of the ham and the kiwifruit on serving plates and delicately place small dots of the mango emulsion around the dish by gently squeezing the bottle. Garnish with some micro greens, such as rocket or basil.
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