With Easter a few weeks away, I want something new, fun, and delicious on our dinner menu.

A new appetizer is a great place to start.

Mousse of Cantaloupe. I can hear you now,

What? Did she say mousse? If that did not stop you, reading the recipe definitely would.

So, before you go running away in the opposite direction, I am inviting your creative and adventurous side to come out and be open about this.

Mousse of Cantaloupe

It all started with a recipe from an old Italian magazine and I modified it until it took a life of it’s own.

I must say, I have not stopped eating it, and since I made it a few times to get it where I wanted to taste it, I am completely in love with it and so excited to share it with the world.

One little bit of caution, it is rich, and a little bit goes a long way.

Mousse of Cantaloupe

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Prep Time: 10 minutes
Refrigerate: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Creamy cantaloupe with prosciutto. A must try!


  • 1 cantaloupe, small
  • 7 ounces prosciutto
  • 4 prosciutto, slices of thinly sliced
  • 2 tablespoons unsalted butter
  • 4 ounces cream cheese


  • Clean the cantaloupe by removing the outer skin and all the internal seeds. Cut into chunks.
  • In a blender add the butter and the prosciutto and blend at medium speed until it all blends well, about 30 seconds. 
  • Add the cream cheese and blend for another 30 -40 seconds. Add the cantaloupe chunks and blend until reduced to a creamy consistency.
  • Refrigerate for 3-4 hours before serving. Place in a small glass half way, add 1 slice of prosciutto to each glass.


Calories: 434kcal | Carbohydrates: 13g | Protein: 10g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 495mg | Potassium: 521mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5240IU | Vitamin C: 50.7mg | Calcium: 40mg | Iron: 0.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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