Balsamic Strawberry Mango Salad
Balsamic Strawberry Mango Salad combines ripe strawberries and sweet mango with balsamic vinegar, sugar, and fresh mint. Overnight chilling creates a fruity syrup and gives this colourful no-cook dessert a rich, tangy finish.
Equipment
- Mixing Bowl, Large Shallow Non-Metallic
- plastic wrap
- Serving Bowls, 4
- Serving spoon
Ingredients
- 500 g Strawberries hulled and thickly sliced
- 1 large Mango peeled, pitted and sliced
- 2 tablespoons Caster Sugar
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Fresh Mint chopped
Instructions
- For the Fruit Salad
- Place the sliced strawberries in a large shallow non-metallic mixing bowl.
- Add the sliced mango.
- Sprinkle the caster sugar evenly over the fruit.
- Pour the balsamic vinegar over the strawberries and mango.
- Toss gently until all the fruit is lightly coated.
- Cover the bowl tightly with plastic wrap.
- Refrigerate the fruit for 8 hours.
- For Serving
- Remove the fruit from the refrigerator.
- Let it stand at room temperature for 1 hour.
- Stir the fruit gently to redistribute the balsamic syrup.
- Divide the strawberries and mango among four serving bowls.
- Drizzle the remaining syrup over each portion.
- Sprinkle with chopped fresh mint.
- Serve at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve the fruit at room temperature so the mango, strawberries, and balsamic syrup have their fullest flavour. Enjoy it on its own or spoon it over vanilla ice cream, Greek yogurt, panna cotta, pancakes, waffles, or sponge cake. For a larger fruit selection, add our Mojito Berry Fruit Salad.Recipe Notes
Use a glass, ceramic, or food-safe plastic bowl because balsamic vinegar can react with some metals. Choose ripe but firm fruit so it retains its shape during overnight chilling. Allowing the salad to stand before serving removes the refrigerator chill and improves its flavour.Variations
Replace the mango with 125 grams of blueberries for a berry-focused variation. Add several grinds of black pepper before serving to accentuate the sweetness of the strawberries. Fresh basil can replace the mint, while orange zest adds a brighter citrus aroma.Storage
Store the covered fruit salad in the refrigerator and use it within two days. The fruit will gradually soften and release more juice. Freezing is not recommended because the strawberries and mango will lose their fresh texture after thawing.Wine Advice
A lightly sparkling Moscato d’Asti complements the ripe strawberries and mango without overpowering them. A chilled dry Rosé provides a fresher contrast to the sweet fruit and tangy balsamic syrup.Nutrition values
Serving: 1 bowl | Calories: 110 kcal | Carbohydrates: 27 g | Protein: 1 g | Fat: 0 g | Saturated Fat: 0 g | Sodium: 5 mg | Sugar: 23 g