Ingredients
- 4 cup mango cubes (i buy containers of ready-diced mango, totalling 1 3/4 lbs in weight, but if you’re using whole mango, you’d probably need 3 large or 4-5 small ones)
- 2 cup blueberries
- 1 cup pomegranate seeds (i buy pomegranate seeds in containers, you need 5 oz in weight; otherwise, we’re probably talking 2-3 pomegranates here.)
- 4 teaspoon lime juice
Preparation
Baking Directions:
Put the mango cubes into a bowl and tumble the blueberries and pomegranate seeds in after them.
Squeeze the lime juice over the fruit, mix everything together gently, and taste to see if you want to add more lime juice before serving.
Tips:
Tip: If you’re using a whole mango, to dice, stand the mango on its end in front of you and, using a sharp knife, score vertically through the skin all round.
It should then be easy to peel off the skin from one half.
Now, cut through the peeled half of the mango, right to the pit, in lines down, about 1/2 inch apart; do the same across.
Then, take your knife and press it down, sliding it right against the pit so you feel it scrape the pit, thus letting the dice you’ve scored through tumble out.
Do the same — messily — with the other side.
If I can do this, it really doesn’t require any great dexterity, trust me.
