Mango Fruit Salad With Honey Lime Sauce Recipes

HONEY LIME FRUIT SALAD

Steps:

• Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Quarter the strawberries and place into a large bowl.
• Dice the mango and place on top of the strawberries.
• Peel and dice the kiwi. Add into the bowl.
• Slice bananas and place in the bowl. Add in the blueberries.
• In a small bowl mix honey and lime juice.
• Pour syrup over the fruit and mix. Mix well.
• Enjoy!

MANGO FRUIT SALAD WITH HONEY LIME SAUCE

Steps:

• Whisk together ginger, lime zest, lime juice, and honey in a small bowl; set aside.
• Mix fruits and mint in a large bowl.
• Add dressing; toss to coat.
• (Can be covered and refrigerated overnight.).

MANGO SALAD WITH LIME

Steps:

• Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
• In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP

Steps:

• Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.

MANGO FRUIT SALAD

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.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.