Mango Berry Salad with Ginger Glaze
2 - 5
PersonalPoints™ per serving
An apricot-ginger glaze wonderfully enhances the sweetness of mango and blueberries. A fabulous dessert after an Asian-inspired meal.
½ cup(s), warm
2½ cup(s), ripe but firm, diced (about 3 cups)
- In a small bowl, whisk together water, preserves and ginger; mash any large pieces of apricot with a fork. Pour mixture into a small saucepan and bring to a boil. Cook, whisking occasionally, until mixture is syrupy, about 6 to 7 minutes. Remove from heat and cool to room temperature.
- Combine mango and blueberries in a large bowl; drizzle with syrup and toss well. Garnish with raspberries and serve. Yields about 1 cup per serving.