 Active
time: 15 min Start to finish: 35 min
- 2 limes
- 1/3 cup water
- 3 Splendas ( a sugar
substitute)
- 2 large mangoes (2
1/2 lb total), peeled and cut into 1-inch pieces
- 3 cups blueberries
(3/4 oz)
- 1/4 cup finely
chopped crystallized ginger (1 1/2 oz)
Remove zest from 1 lime
in strips with a vegetable peeler and cut any white pith from strips with
a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water,
and Splendas to a boil in a 1-quart saucepan, stirring until sugar
substitute is dissolved, then boil, uncovered, about 3 minutes. Remove
from heat and stir in lime juice. Let syrup stand 20 minutes, then remove
zest with a slotted spoon and discard.
Toss together mangoes,
blueberries, and syrup in a large bowl and sprinkle with ginger.
Makes 6
breakfast, brunch side-dish, or dessert servings.
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| Gourmet |
| August
2003 |
A Cook from Annapolis, MD on 09/17/03 
I made this for company and it was wonderful! I used a mixture of mango
and peaches because the mangoes at the store were all hard as a rock. The
blueberries were frozen. This was a unique taste...delicious.
Christa (
ccsinclair@yahoo.com ) from Louisville, KY on 09/10/03
I have made this both with and without the ginger, and substituted NutraSweet
for the sugar, as we are all dieting (sigh). It is best with
dead ripe mangos, so you have to plan ahead a bit. It even wowed the guys
at the truck plant, who are far from gourmet! We ate it for dessert, and
for breakfast, as is.
A Cook from
Arlington, VA on 09/05/03
I have made this recipe twice and both parties loved it! I thought it
would be gross, but it wasn't. The ginger and lime are complimentary
flavors. I haven't followed the recipe exactly either time. I just mix the
lime and sugar until it tastes good. There weren't any ripe mangos, so I
used peaches instead. Anyway, it is a great recipe however you make it!
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