1 Carve the tomatoes and blanch in boiling water. Rinse in cold water, peel, quarter and remove the seeds. Peel and dice the shallot. Peel and grate the ginger.
2 Heat the oil in a pot. Saute the shallot and ginger. Mix in the spices. Add the tomatoes and broth. Cover and simmer for about 10 minutes.
3 Peel the mango, remove the pit and cut into columns. Cut half of the mango into small cubes and add to the soup. Puree the soup. Pour in a little broth, if necessary. Peel the lime, zest and squeeze the juice. Season the soup with lime zest, lime juice, salt, pepper and sugar.
4 Cut the remaining mango slices into bite size pieces. Cut the prosciutto into strips. Add the mango pieces and prosciutto to the soup and serve immediately.