Mango berry salad with ginger glaze
SmartPoints® value per serving
An apricot and ginger glaze wonderfully enhances the sweetness of fresh mango and blueberries in this easy dessert that takes less than 20 minutes to make. This recipe is also easily adaptable. You can use whatever mix of fresh fruit that you like or that is in season, and you can also swap out the preserves to make the glaze. Fig, peach, pineapple, raspberry, and strawberry preserves would all make tasty substitutes. Top each serving with a generous dollop of plain Greek yogurt, or serve this sweetened fruit salad over a bowl of oatmeal, pancakes, or waffles for a fancier breakfast.
½ cup(s), warm
3 cup(s), ripe but firm, diced (about 2 medium)
- 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.