Name: Arugula, Mango and Prosciutto Salad
Ingredients: 2 mangos, peeled, pitted and cubed; 2 tbsp. dry marsala; 4 tsp. extra-virgin olive oil; 2 tsp. sherry wine vinegar; 4 large bunches arugula, torn; 1 tbsp. freshly grated parmesan cheese; 12 paper-thin prosciutto slices

Why it works: Mango and olive work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 488 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Arugula, Mango and Prosciutto Salad

4 plates

Timeabout 1 hour

Ingredients

2 mangos, peeled, pitted and cubed
2 tbsp. dry marsala
4 tsp. extra-virgin olive oil
2 tsp. sherry wine vinegar
4 large bunches arugula, torn
1 tbsp. freshly grated parmesan cheese
12 paper-thin prosciutto slices

Directions

Prepare the mangoes

Combine mangoes and marsala in a medium bowl.
Chill until cold, about 1 hour.

Dress the arugula

Mix oil and vinegar in a large bowl.
Add arugula and cheese; toss to coat.
Season with salt and pepper.

Assemble and serve

Divide arugula among 4 plates.
Place 3 prosciutto slices around arugula on each plate.
Spoon chilled mangos and their juices into the center.

Nutrition, whole recipe (rough)

361Calories

12 gProtein

22 gFat

28 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Mango	1 cup diced (165g)	99
Wine	2 tbsp cooking wine (30ml)	25
Arugula	1 cup (20g)	5
Vinegar	1 tbsp (15ml) distilled	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Mango + olivetop 8% of all pairs

Smell alikemoderate

Cooked together488 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Sherry + parmesan cheesetop 10% of all pairs

Smell alikestrong

Cooked together99 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Olive + parmesan cheesetop 10% of all pairs

Smell alikemoderate

Cooked together4,233 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Olive + vinegartop 10% of all pairs

Smell alikemoderate

Cooked together12,297 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Arugula + prosciuttotop 11% of all pairs

Smell alikemoderate

Cooked together40 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mangos: Provide sweetness and juicy body that contrasts with the salty prosciutto.
Prosciutto: Adds salty, savory flavor and a silky texture that balances the sweet fruit.
Arugula: Gives a peppery, bitter bite and fresh leafy base for the salad.
Extra-virgin olive oil: Carries flavor and coats the arugula, adding richness and mouthfeel.
Sherry wine vinegar: Adds acidity that brightens the dressing and cuts through the fat.
Dry marsala: Adds wine-based aroma and depth to the mango juices.

Swap the arugula

How well each one fits the dish's main ingredients (mango, olive, sherry, wine, vinegar, parmesan cheese, prosciutto):

Tomatofits better
Capsicumfits better
Cucumberfits better
Arugulathe original

Fit is the average pairing score against mango, olive, sherry, wine, vinegar, parmesan cheese, prosciutto. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.