Mango and papaya salad with cranberries

Mango and papaya salad with cranberries


1 person made this

A spicy port and cranberry sauce dresses fresh mango and papaya in this delicious salad.

Lynn Lewis

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

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. 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.
  2. To make cranberry sauce, peel apple and dice. Halve orange. Cut thin strips of orange peel from one half, then squeeze both halves.
  3. 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.
  4. Remove orange peel and spices from sauce. Pour sauce over salad while hot.

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