Macaroni Fruit Salad with Creme Fraiche

Deselect All

1 mango, peeled and cut away from the pit

1 fresh lime, halved and seeds removed

1 pound cooked elbow macaroni

1 quart strawberries, hulled and sliced

1 (29 to 32-ounce) can sliced peaches (preferably in their own juice or light syrup)

2 tablespoons minced fresh mint leaves, plus 6 to 8 sprigs for garnish

4 ounces creme fraiche