Mango and papaya salad with cranberries
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Picture by:
Lynn Lewis
A spicy port and cranberry sauce dresses fresh mango and papaya in this delicious salad.
Ingredients
Serves: 4
- 2 fully ripe mangoes
- 1 fully ripe papaya or pawpaw
- 2 tablespoons lime juice
- 1 medium tart apple
- 1 medium orange
- 1 tablespoon unsalted butter
- 150 g fresh or frozen cranberries
- 2⁄3 cup (160 ml) port or red wine
- 1 cup (250 ml) brandy
- 1 tablespoon honey
- 2 cloves
- 1⁄2 cinnamon stick
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Peel mangoes and slice. Halve pawpaws, remove black seeds; peel and slice. Arrange papaya and mango slices alternately on a large platter; drizzle with lime juice.
- To make cranberry sauce, peel apple and dice. Halve orange. Cut thin strips of orange peel from one half, then squeeze both halves.
- Heat butter in a saucepan and sauté diced apples until butter begins to brown. Add cranberries, orange peel, port, brandy, orange juice, honey and spices, and bring to a boil. Reduce, uncovered, over medium heat for 5 minutes. Remove from heat.
- Remove orange peel and spices from sauce. Pour sauce over salad while hot.
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