Tropical Fruit Salads With Mango Coulis Recipe
I got this Tropical Fruit Salads With Mango Coulis recipe from my neighbor who is an excellent cook. Indulge yourself in this Tropical Fruit Salads With Mango Coulis as Side Dish. Fruits is the most important ingredient in Tropical Fruit Salads With Mango Coulis. I am very excited to know your opinion about this Tropical Fruit Salads With Mango Coulis. Send me a message about it.
Ingredients
3 small pineapples
1 passion fruit
1 pawpaw
1 banana
Lime or lemon juice
100 g/4 oz seedless black grapes
MANGO COULIS:
2 ripe mangoes
60 ml/4 tbsp caster sugar
30 ml/2 tbsp rum
Directions
Cut each pineapple in half lengthways, leaving the green tops on.
Using a serrated edged knife, cut out the flesh, leaving a thin border all round.
Discard any woody central core, cut the flesh into small neat pieces and place in a bowl with a lid.
Halve the passion fruit and scoop the seeds into the bowl.
Peel and dice the pawpaw, discarding the black seeds, and add to the bowl.
Cut the banana into 1 cm/1/2 in chunks and toss in a little lime or lemon juice.
Add to the bowl with the grapes.
Toss gently and cover with the lid.
Chill until ready to pack.
Pack the pineapple shells separately.
Peel and cut all the mango flesh off the stones (pits) into a blender or food processor.
Add the sugar and rum.
Run the machine until smooth.
Add lime or lemon juice to taste.
Pour into a small container with a lid.
To serve, pile the fruits back into the pineapple shells.
Place on serving plates.
Pour the mango coulis into six dishes.
Using a fork, guests spear a piece of the fruit and dip in the coulis before eating.
Using a serrated edged knife, cut out the flesh, leaving a thin border all round.
Discard any woody central core, cut the flesh into small neat pieces and place in a bowl with a lid.
Halve the passion fruit and scoop the seeds into the bowl.
Peel and dice the pawpaw, discarding the black seeds, and add to the bowl.
Cut the banana into 1 cm/1/2 in chunks and toss in a little lime or lemon juice.
Add to the bowl with the grapes.
Toss gently and cover with the lid.
Chill until ready to pack.
Pack the pineapple shells separately.
Peel and cut all the mango flesh off the stones (pits) into a blender or food processor.
Add the sugar and rum.
Run the machine until smooth.
Add lime or lemon juice to taste.
Pour into a small container with a lid.
To serve, pile the fruits back into the pineapple shells.
Place on serving plates.
Pour the mango coulis into six dishes.
Using a fork, guests spear a piece of the fruit and dip in the coulis before eating.
