Description
A luscious mango fruit salad featuring juicy mangoes, grapes, peaches, and strawberries coated in a creamy mango-lime dressing, finished with shredded coconut and fresh mint. This vibrant, refreshing dessert salad is perfect for cookouts or any occasion needing a tropical, creamy treat.
Ingredients
Scale
For the Fruit Salad:
- 2 large mangoes, diced into 1-inch cubes
- 1.75 cups grapes, halved
- 2 peaches, sliced into 1/2-inch thick wedges
- 2.5 cups strawberries, hulled and halved
- 1/4 cup shredded coconut (Bob’s Red Mill)
- 6–8 fresh mint leaves, chiffonade
For the Dressing:
- 1 cup mango pulp (Deep brand)
- 3 tbsp sweetened condensed milk
- 3.2 oz heavy cream
- 1 tsp fresh lime juice
Instructions
- Whisk the Creamy Base: In a medium bowl, combine 1 cup mango pulp, 3 tbsp sweetened condensed milk, 3.2 oz heavy cream, and 1 tsp fresh lime juice. Whisk together until smooth and well blended, creating a creamy mango sauce. Place this mixture in the refrigerator to chill while you prepare the fresh fruit. The lime juice brightens the richness and prevents it from tasting too heavy.
- Chop the Fresh Fruit: Dice 2 large mangoes into 1-inch cubes, halve 1.75 cups grapes, slice 2 peaches into 1/2-inch thick wedges, and hull and halve 2.5 cups strawberries. Add each prepared fruit directly to a large mixing bowl as you go to keep everything organized and minimize oxidation, especially for delicate peaches.
- Fold in the Cream: Remove the chilled creamy dressing from the fridge and gently fold it into the bowl of fresh fruit using a rubber spatula. Carefully coat all the fruit evenly without crushing the delicate strawberries and peaches. The cold cream indicates a refreshing and luscious coating for the fruit.
- Garnish and Serve: Just before serving, stack 6-8 fresh mint leaves and cut them into thin ribbons (chiffonade) to release their aromatic oils. Sprinkle 1/4 cup shredded coconut and the chiffonade mint over the fruit salad, gently tossing to distribute evenly. Serve immediately while cold, ensuring the mint flavor is fresh and vibrant.
Notes
- Keep heavy cream and condensed milk cold to achieve a silky dressing texture.
- Whisk mango pulp first before folding in dairy to avoid breaking the emulsion.
- Add lime juice at the end to prevent curdling.
- Chill the dressing for at least 20 minutes to help it cling to fruit.
- Fold cream into fruit gently to retain fluffiness and avoid crushing delicate fruit.
- Cut fruit no more than 2-3 hours before serving to prevent sogginess.
- Store leftovers in an airtight container with coconut and mint removed; consume within 2 days.
- Do not freeze, as cream and fruit texture will degrade.
- Toss fruit with lime juice if prepping early to slow browning.
- Mint and coconut should be added last to maintain texture and flavor freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion / Tropical
Keywords: Mango fruit salad, creamy mango dressing, tropical fruit salad, healthy dessert, summer salad, mango lime salad
