Strawberries in a Mango Sea

By Martha Rose Shulman

Published April 24, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(78)
Comments
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A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes will pop out on the other side, and you can easily cut them away from the skin. One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park. If I had had a food processor or a blender, I would have made this every day.

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Ingredients

Yield:Serves eight

  • 2 large or 4 smaller ripe mangoes

  • 3 tablespoons fresh lime juice

  • 2 tablespoons sugar

  • 2 pints ripe, sweet strawberries, hulled and quartered

  • Fresh mint leaves for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

24 grams carbs; 95 calories; 1 gram fat; 4 grams fiber; 4 milligrams sodium; 1 gram protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and pit the mangoes: cut down the broad side of the fruit from stem end to tip end, slightly off center, with the knife following the edge of the pit. Cut down the other side of the fruit in the same way. Cut the flesh from the sides of the pit, cutting as close to the pit as possible. Lay each half, skin side down, on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to -- but not through -- the skin. Lift each mango half, and press on the skin with your thumbs to turn the half inside out. Slice the cubes away from the skin. Repeat with the other half. Cut the strips from the sides away from the skin. Discard the skins.

  2. Step 2

    Place the mango in a food processor fitted with the steel blade. Add half the lime juice and 2 teaspoons of the sugar. Purée until smooth. Scrape into a bowl, and set aside. You should have about 2 cups purée.

  3. Step 3

    Toss the strawberries with the remaining lime juice and sugar, and let sit for 15 to 30 minutes, in or out of the refrigerator.

  4. Step 4

    Spoon about ¼ cup of mango purée onto each dessert plate or into wide dessert bowls. Place a spoonful of strawberries, with juice, in the middle. Garnish with mint and serve.

Tip

  • Advance preparation: The mango purée will keep for a day in the refrigerator.

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Ratings

4 out of 5
78 user ratings
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Comments

hl

I know "fresh is best," but we don't have access to really good mangoes much of the year. This recipe sounds like it would be wonderful using the frozen mangoes that are available to us any time...and what a beautiful presentation this would make at the end of an otherwise "heavy" meal.

Andrea

You can also buy very good mango puree in Indian grocery stores. Alphonso is the best. It's also great on top of ice cream wth chopped sugared ginger.

Cecilia

You can absolutely make this recipe with frozen mangoes. Also, if you can get good quality ripe or frozen mangoes, taste them. If they are sweet, you may not need to add sugar. Mangoes have a very high sugar content and if you’re counting calories, you don’t need to add sugar.

mel693

So delicious and quick to make. I used blackberries instead of strawberries - not only a good contrast in colour but the slight tartness of the blackberries worked well with the sweetness of the mangoes.

Jacqueline

Delicious, and so easy! I made it for 2, with one mango, which was quite sweet, so I only sweetened the strawberries, and not too much, using confectioners sugar, which dissolves very well. We finished every drop of it, stopping short of licking the dishes...

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