Recipe courtesy of Robert Irvine
Total:
15 min
Prep:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 mango, peeled and cut away from the pit
  • 1 fresh lime, halved and seeds removed
  • 1 pound cooked elbow macaroni
  • 1 quart strawberries, hulled and sliced
  • 1 (29 to 32-ounce) can sliced peaches (preferably in their own juice or light syrup)
  • 2 tablespoons minced fresh mint leaves, plus 6 to 8 sprigs for garnish
  • 4 ounces creme fraiche

Directions

Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs.

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