Peel the mango and slice the flesh away from the center pit, into two halves, keeping the mango in pieces as large as possible. Fan the mango as neatly as possible and set aside.
Combine the papaya, jalapeno, cane syrup, coconut milk, lime juice and cilantro in a bowl and season with salt and pepper.
Dress the ham with some of the juices from the papaya, combine with the red pepper. Garnish each plate with a mango fan, place a cup of the pork into a ramekin dish and invert it onto the plate. Unmold the pork onto the plate, top with some of the papaya salad.
Copyright Michael Lomonaco 1998
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