Recipe courtesy of Levi Roots
10 min
10 min
4 servings


  • 1 ripe mango
  • 2 kiwis
  • 2 ripe passion fruits
  • 1 large knob preserved ginger stem*
  • 1 1/2 tablespoons ginger syrup*
  • Juice of 1/2 lime
  • Ice cream or cream, as needed
  • *Can be found at specialty Asian markets.


Cut both cheeks from the mango stone (pit) and crosshatch the flesh, making sure your knife goes right down to the skin but not through it. Press the center of each mango skin with your fingers so that the straight-cut flesh side becomes rounded and the cubes will protrude. 

Peel and quarter the kiwis and carefully carve out the central white core. Slice each quarter into 3 long pieces to get curved, elegant slithers of fruit. Combine the mango cubes and kiwi slices in a serving bowl with the scooped-out flesh of the passion fruits. 

Finely dice the preserved ginger and scatter it over the fruit salad. Drizzle with the ginger syrup, and squeeze over the lime juice. Toss the ingredients together carefully. Serve the fruit on its own or with ice cream or cream, and enjoy the sweet rewards of bliss.

Cook's Note

It will look like a mango hedgehog. Then, use the knife to disconnect the diced mango. Remove from the stone any remaining mango flesh that you can reach, peel and dice it, and add it to the rest.

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