Easter Breakfast Salad

This can be used also as a side dish if you are planning a buffet for breakfast or for a dessert by adding whipped cream. Either way, it is a winner and everyone will love the flavours.

  • 2 limes
  • 1/3 cup water
  • 1/3 cup sugar
  • 2 large mangoes or 4 ataulfo mangoes, peeled and cut into 1 inch cubes
  • 3 cups fresh blueberries
  • 1/4 cup finely chopped crystallized ginger

Grate the zest of a lime. Squeeze 3 tablespoons of juice from the limes and set aside. Put the lime zest into a saucepan along with the sugar and water and boil, stirring constantly until the sugar has all dissolved.

Boil for another 3 minutes, remove from the heat and stir in the lime juice. Let this sit for about 25 minutes and remove the zest with a slotted spoon and discard.

Toss the mangoes, blueberries and syrup in a large bowl and sprinkle with the ginger. Serve in your prettiest bowl(s).

If having this for breakfast, drizzle some homemade creme fraiche over the top. All I can say is….yum!



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