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2 cups mango chunks (or mango pulp)
1/2 cup Fresh mango (1/2" dice)
1 cup orange juice
1/2 cup pineapple (1/2" dice)
1/2 cup melon (any variety) (1/2" dice)
1/2 cup pear (1/2" dice)
1/2 cup papaya (1/2" dice)
6 mint leaves chopped + additional leaves (garnish)
1/2 teaspoon hot-pepper sauce - To taste
1 large Lime -Juice (or 2 Key limes)
1/4 cup Crystalized Ginger (finely diced)
In blender, combine mango chunks and orange juice and puree. Pour through sieve into large bowl. Discard pulp.
Combine mango, pineapple, melon, and papaya dice (reserving a little for garnish), and mint in bowl with mango puree. Season to taste with lime juice and hot-pepper sauce. You want a balance of sweet, tart, and hot with no one flavor being dominant. Chill for at least 30 minutes. Mix the crystalized ginger with the reserved fruit dice. Serve cold in chilled bowls garnished with mint leaves and reserved fruit dice. You might also sprinkle the dice lightly with Mexican snack powder called "Acidito". It's a chile, salt, and citric acid mixture that's delicious on a number of fruit dishes.
Prep Time: 20 minutes Chilling Time: 30 minutes
Adapted from Prevention Magazine, June, 05
NOTE:
There is some flexibility in the choice of fruits for the dice. I've used pears, peaches, tart apples, cucumber, red bell pepper, and cilantro in various version of this.
You can find canned mango pulp in the Indian section and save some time on this recipe. One 30 oz. can makes about two batches. Or make a batch of this and use the other half to make Mango Margaritas.
1/2 cup Fresh mango (1/2" dice)
1 cup orange juice
1/2 cup pineapple (1/2" dice)
1/2 cup melon (any variety) (1/2" dice)
1/2 cup pear (1/2" dice)
1/2 cup papaya (1/2" dice)
6 mint leaves chopped + additional leaves (garnish)
1/2 teaspoon hot-pepper sauce - To taste
1 large Lime -Juice (or 2 Key limes)
1/4 cup Crystalized Ginger (finely diced)
In blender, combine mango chunks and orange juice and puree. Pour through sieve into large bowl. Discard pulp.
Combine mango, pineapple, melon, and papaya dice (reserving a little for garnish), and mint in bowl with mango puree. Season to taste with lime juice and hot-pepper sauce. You want a balance of sweet, tart, and hot with no one flavor being dominant. Chill for at least 30 minutes. Mix the crystalized ginger with the reserved fruit dice. Serve cold in chilled bowls garnished with mint leaves and reserved fruit dice. You might also sprinkle the dice lightly with Mexican snack powder called "Acidito". It's a chile, salt, and citric acid mixture that's delicious on a number of fruit dishes.
Prep Time: 20 minutes Chilling Time: 30 minutes
Adapted from Prevention Magazine, June, 05
NOTE:
There is some flexibility in the choice of fruits for the dice. I've used pears, peaches, tart apples, cucumber, red bell pepper, and cilantro in various version of this.
You can find canned mango pulp in the Indian section and save some time on this recipe. One 30 oz. can makes about two batches. Or make a batch of this and use the other half to make Mango Margaritas.
