Mango and Blueberry Fruit Salad
by Chef Owen May and Dr. Michelle May
We happened to have three mangos and fresh blueberries in the refrigerator – perfect for an easy healthy recipe I had seen in the “American Profile” newspaper pull-out. (Yes, I obsessively clip recipes from newspapers and magazines!) This fruit salad is simple, delicious, and nutritious – my criteria for a great recipe – so I wanted to share it with you to try too.
2 tablespoons of fresh squeezed lime juice
2 tablespoons of brown sugar
Pinch of coarse salt
1-2 cups of blueberries
- Combine lime juice, brown sugar, and salt in a small bowl and stir until sugar dissolves.
- Cut mango into chunks. (For an easy way to do this, see Culinary Techniques: How to Cut a Mango from my daughter’s cookbook and blog.)
- Toss mango chunks with juice mixture in a large bowl. Cover and refrigerate for 1-2 hours.
- Add blueberries just before serving and toss gently.
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