This mango fruit salad gets a little extra zest from fresh squeezed lime juice and a pop of color from the sweetest summer berries. It’s ready in minutes for your spring parties!
It’s spring party season and every table needs a fruit salad. This easy mango fruit salad is the pop of color you need for your Mother’s Day brunches, bridal showers, and graduation parties. It can be made a day ahead – just wait to add the mint just before serving, so it doesn’t brown.
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This sweet-tart mango fruit salad is chock full of vitamin C and A and fiber – but most importantly it’s delicious. I shared a version of it at a recent cooking demo. Instead of raspberries, I used quartered strawberries. I also had some kiwis that needed to be used so I included those too. It made for a beautiful mix and even the children in the audience asked for seconds.
Also, if you’re not a huge fan of mint, leave it out, add less, or swap in a different herb like fresh basil.
Honey Lime Mango Fruit Salad
- 1 teaspoon lime zest (reserved)
- 1 lime, juiced
- 1 tablespoon honey
- 2 mangoes, seeded and diced
- 1 cup fresh raspberries or strawberries (quartered)
- 2 tablespoon fresh mint, thinly sliced
- In a medium bowl, whisk the lime juice and honey. Add the cut fruit. Toss to coat.
- Just before serving, sprinkle the salad with lime zest and mint.
PIN it for later.
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