As every good “I gotta do that” story starts these days, I first saw this fruit salad on Instagram. A friend posted the picture and I thought I’ve never seen a dish so colorful for winter! Turns out it’s pretty delicious, too.
In the recipe, I say it only takes 90 seconds. It really does if you don’t count dicing the mango. I made it with canned diced mango and it was delicious. Save the hard work for the other parts of your day. We got you!
The salad truly works at any point in the day. Over yogurt for breakfast, alongside a sandwich for lunch, with a sprinkling of honey granola for snack time or a tidy little fruit cup next to your slice of dinner casserole – all options would be delicious!
Colorful Fruit Salad
- 1 pint blueberries
- 1 cup mango diced
- 1 cup strawberry slices
- 2 tbsp mint chopped
- If using canned mango, drain and gently rinse. Dice.
- Combine all ingredients, leaving 1 tbsp of mint set to the side. Stir and top with remaining mint.
- Keep in the fridge until it's time to eat. It can be made up to 8 hours ahead.
- Fresh mangos are of course better for this recipe. If you want to wrestle with them, we think Alton Brown has the best tutorial. That said, I made this with canned mango and it was still great. Lasted just as long as fresh.