Show: Nigella FeastsEpisode: Feel-Good Food
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Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.
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By lb3333
Decatur, GA
on August 01, 2011
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A wonderful summer fruit salad. I skipped the pomegranate (not in season and added chopped crystallized ginger and zest and juice of one lime. The key to this is ripe mangos, otherwise some sugar may be needed. Better the next day.
By DrChuckie
Ada Michigan
on January 25, 2011
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I just saw this this past weekend and I just had to give it a try. This is great. Next time I am going to put some Greek yogurt in like blinkyharper>
By micko
Chicago
on January 18, 2011
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Great taste and super healthy! I used all the fruit listed in the recipe, but I just added banana since we had some at home. Will make it again!
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