This finger food is derived from an old Martinique recipe. The Creole trnslation of souscaille means "under the house" and mango souscaille,"a drunken or marinated mango." Use for a refreshing appetizer or accompaniment for cocktails.
Serves 4
1 large mature green mango, peeled and cut from the pit
1/3 cup cold water
1 clove garlic, crushed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Scotch Bonnet chile, minced, or serrano chile
Juice of 1 key lime
4 slices prosciutto
2 sprigs tarragon
Cut the mango into 1/2-inch-thick slices and place them in bowl. In another bowl, mix the water, garlic, salt, pepper, chile, and lime juice together and pour them over the mangos. Cover and refrigerate for at least 30 minutes or, preferably, for 24 hours. Cut the slices of prosciutto in half lengthwise and place them on a work surface. Place 1 slice of mango and 1 tarragon leaf on each piece and roll up into a cylinder. Serve at once.