Spicy Mango and Cherry Salad

    2 hours 20 minutes

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

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    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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