TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 1 pomegranate
  • 2 teaspoons lime juice
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Directions

Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.

Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.

Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

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5

Newest Ratings and Reviews

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  • on June 20, 2014

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    Can't get enough of this. I zest the lime as well as juice it. Refreshing tart/sweet mix of fruit.

    people found this review Helpful.
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  • on January 08, 2012

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    This is delicious! A feast for the eyes as well as a lovely light dish.

    people found this review Helpful.
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  • on August 20, 2011

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    This was the very first 'Nigella' recipe I ever tried. I love this fruit salad. The colors are so vibrant and the taste so fresh. It is the perfect late summer treat. Add leftovers to plain Greek yoghurt for a snack.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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