MANGO FRUIT SALAD
We eat a lot of fruit salad in the summer and this one sounds wonderful. Recipe source: local newspaper
Provided by ellie_
Categories Fruit
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together dressing ingredients (ginger - honey) and set aside.
- In a large salad bowl toss together the rest of the ingredients(mangoes - mint).
- Add dressing, toss.
Nutrition Facts : Calories 186.4, Fat 0.7, SaturatedFat 0.2, Sodium 4.1, Carbohydrate 48.3, Fiber 3.5, Sugar 42.4, Protein 1.9
MANGO, BLUEBERRY, AND GINGER FRUIT SALAD
Active time: 15 min Start to finish: 35 min
Categories Salad Berry Fruit Ginger Breakfast Brunch Dessert Quick & Easy Blueberry Mango Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 breakfast, brunch side-dish, or dessert servings
Number Of Ingredients 6
Steps:
- Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
- Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
BLUEBERRY AND MANGO SALAD WITH TAHINI GINGER DRESSING
Pretty enough for company, this fresh fruit salad comes together in a snap.
Provided by Karielyn Tillman
Number Of Ingredients 10
Steps:
- Directions
- Prepare the dressing: add all ingredients for the dressing to a small bowl and whisk until everything is well combined. Adjust sweetener to your preference and adjust the water to get the consistency you prefer.
- Add 2 handfuls of spring salad mix to each plate and sprinkle ¼ of the blueberries, ¼ of the diced mango and ¼ of the pecans over the top.
- Drizzle the Tahini Ginger Dressing over the top, dividing it equally between the 4 salads.
ROASTED MANGO, PINEAPPLE, AND BANANA WITH MAPLE-GINGER GLAZE
This roasted-fruit trio makes an exotic winter dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees with two racks centered. In a medium bowl, combine the vanilla extract, maple syrup, ginger, and lemon juice.
- Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Cut one pineapple into 1-inch rounds, and arrange in one roasting pan. Cut second pineapple into 1/2-inch rounds, and arrange in the other pan. Divide mango halves evenly between pans. Brush all fruit lightly with maple glaze. Roast fruit until it starts to brown slightly, 25 to 40 minutes; timing will vary with juiciness of pineapple. Use a spatula to turn fruit over, and brush with glaze again. Cook 10 minutes more. Divide banana pieces evenly between pans, brush with glaze, and cook until golden brown, 15 to 20 minutes.
- Pour the remaining glaze into a small nonstick skillet. Place the skillet over medium heat, and reduce the liquid until it is thick, 4 to 6 minutes.
- To serve, arrange 1-inch pieces of pineapple on six plates. Top with half a mango. Arrange 1/2-inch pineapple slices over mango. Arrange banana pieces around edge of plate. Pour a little glaze over each plate.
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