Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
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 herepiggy
KY
on November 18, 2012
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An awesome alternative to cranberry relish at Thanksgiving -- this is wonderful and easy too! Love it
By MyDearGirl
Chicago
on August 10, 2012
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Beautiful and satisfying recipe. I added some Jicama, and some papaya as well. A touch more lime juice, and a dash of sea salt.
Forever a favorite.
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.
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