There is nothing more reviting that the beautiful scent of fresh summer melon. Enjoying this Italian mousse of cantaloupe it will transport you to Italy.

Mousse of Cantaloupe. I can hear you now; what? Did she say mousse? So, before you run away in the opposite direction, I am inviting your creative and adventurous side to come out and be open about this.

mousse of cantalope

This wonderful spin to your traditional prosciutto e melone, is something that will not only make you come back for more, but be filling to be the perfect late summer night dinner. Truly the perfect party opener.

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This appetizer takes no time to prepare, however it will need to be refrigerated for a couple of hours or even the day before. By early preparation it iwll give you plenty of time to enjoy your family and guests.

Bring a ray of sunshine to your table and wonderfully teasing your taste buds.

In this Article

It all started with a recipe from an old Italian magazine, which I modified until it took on a life of its 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.

Ingredients needed to make this cantaloupe recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Cantaloupe – Sweet and tasty, it is the perfect balance of sweetness.

Italian Prosciutto – the thinner the better as all the flavor will come out more.

Unsalted butter – at room temperature. always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Cream cheese – at room temperature.

Mustard – French mustard is perfect as it brings the right amount of seasoning.

mousse in glasses with sliced melon on a white plate

Equipment Needed

Please follow the link to access the product of your preference. I only suggest products that I use and love.

Blender

Chef’s knife

Serving glasses

Step by step instructions on how to make this delicious mousse

With all my recipes, please assemble all the ingredients before starting preparing, this recipe will come together quickly.

Make sure that the butter is at room temperature and you keep 4 slices aside to be used at the last minute.

  • Clean your cantaloupe by removing the outer skin and all the interior seeds. Cut them. into chunks.
  • Place them into a blender with butter and the prosciutto. Blend at medium speed for about 30 seconds.
  • Add the cream cheese, mustard and blend for another 30 to 40 seconds unitl a smooth cfream consistency,
  • Refrigerate for a couple of hours before serving.
  • Place your mousse into small glasses and place a slice of prosciutto in it.
cantaloupe mousse in serving glasses

Storing

If you are fortunate to have leftover, they can be stored for up to two days in a glass airtight container. Do not store with the prosciutto.

If you enjoyed this delicious cantaloupe mousse, you may want to try my other recipes:

Cantaloupe or Melon with Prosciutto

Pork Should Stew – A Must-Try!

Dulce de Leche Chocolate Mousse

Mousse of Cantaloupe

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mousse of cantaloupe
Prep Time: 10 minutes
Refrigerate: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Author: Giangi Townsend
This wonderful spin to your traditional prosciutto e melone, is something that will not only make you come back for more, but be filling to be the perfect late summer night dinner.
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Ingredients 

  • 1 cantaloupe, small
  • 7 ounces prosciutto
  • 4 prosciutto, slices of thinly sliced
  • 2 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese
  • 1 teaspoon mustard

Instructions

  • 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 mustard 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.

Nutrition

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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