Do you find yourself longing for the sunny and warm Summer days? Do you belive that fruit salads are boring? If you said yes to a least one of this questions, please try this amazing Mango and Raspberry Mojito Fruit Salad and bring a ray of tropical sunshine into these cold Winter days!
I find it sad that fruit salads get such a bad rep. Think about it. When you go over to your friends and after the main meal they tell you “we have also made some pudding”, your mind pictures everything BUT a fruit salad. You are thinking brownies, ice cream, Eton mess, sticky toffee pudding, literally anything else. And if they turn around and say “and it’s a fruit salad” all of your enthusiasm will sink, like that, puff.
Well I don’t think that’s fair. Fruit salads often hide some great wonders. The problem is just that many people don’t think about what they are going to put in a fruit salad, how are they going to pair each fruit, what they are going to add to make it special. They just chuck everything the rummage from the freezer in a last-minute panic when they realise that, yes, you might actually want some pudding after dinner. The result is a very sad, tasteless, watery fruit salad; and I won’t blame you if you don’t find that particularly appetising.
To the joy of those who are bravely doing Dry January, this week’s Mango and Raspberry Mojito Fruit Salad is actually alcohol free. Yet it incorporates all of the Mojito flavour we know and love: cane sugar, mint, and lime juice. That being said, this does not mean that you can’t add some rum to it. I have done it a few times and it has always turned out great. Simply add a shot or two of rum to the salad along with all the other ingredients. You’ll love it. Speaking of tweaks and changes, if you can’t find raspberries in January (or you just don’t like them) feel free to substitute them with some strawberries.
Whatever tweaks and twists you do, this recipe could not be simpler or more delicious. I guarantee that this fruit salad will be a hit with everyone and will forever change your harsh views on this unjustly underestimated pudding. Seriously, you let me know after you've tried it!
Ingredients:
Serves 2 to 3
1 ripe mango
125 grams raspberries
3 teaspoons of cane sugar
The juice of half a lime
Fresh mint (I used about 12 leaves)
If doing the boozy option:
25 to 50 ml rum (1 to 2 shots)
Instructions:
Simply cut the mango in small cubes (I normally start by cutting 4 slices vertically around the pit, makes my life much easier).
Transfer the mango into a bowl and add the raspberries, the cane sugar, the lime juice and the rum (if using).
Roughly chop the mint leaves and add them to the fruit salad (you can retain a few of them whole to sprinkle on top of the salad just before serving, for presentation purposes). Mix everything together.
You can enjoy this fruit salad there and then but I suggest placing it in the fridge for 2 to 4 hours for best results.
This salad can be made in the morning ahead of dinner, but I wouldn’t let it sit in the fridge for longer than a day.
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