Spicy Mango and Cherry Salad

Spicy Mango and Cherry Salad


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This recipe is easily adapted to showcase other summer fruits and berries. Mustard and cayenne pepper add a subtle spicy heat.

Lynn Lewis

Serves: 6 

  • 1 large mango, peeled and sliced
  • 250g cherries, pitted
  • 2⁄3 cup (100g) seedless green grapes
  • 250g strawberries, hulled and cut in half
  • 3 large apricots, halved, stoned, sliced
  • 3⁄4 cup (55g) desiccated coconut
  • 2 teaspoons caster sugar
  • generous pinch of cayenne pepper
  • generous pinch of mustard powder
  • pinch of salt

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Place all the fruit in a large serving bowl.
  2. Finely grind coconut in a spice mill or with a pestle and mortar. Add remaining ingredients and mix well.
  3. Add spiced coconut mixture to fruit and stir well to combine. Cover and refrigerate at least 2 hours, preferably overnight to allow the flavours to blend and develop.

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