Delicious Israeli Mangos

April 2, 2013

The Israeli mango has a wonderful soft texture and a strong but sweet flavor. It blends well with other fruits and is even used in some meat dishes. The following salad is one of my favorites, not just tasty but a beautiful addition to your lunch or dinner table.

Nico Traut/ shutterstock.com Mango Fruit Salad

Ingredients:

1 large mango (or two medium)
1 fresh pineapple
1 pomegranate
2 cans (11 oz) mandarin orange sections
1-2 green onions
1 tbsp. fresh coriander (parsley)

1. Peel and slice mango(s); arrange slices on a serving platter to form an outer ring.
2. Next, peel, core, and slice a ripe, fresh pineapple; slightly overlap the slices on the mango to form the next inner ring.
3. Form a third ring by mounding a row of pomegranate seeds slightly overlapping the pineapple.
4. Open and drain mandarin oranges; mound them in the center of the fruit rings.
5. Finely chop onions (green stems included) and a generous tablespoon of fresh coriander for garnish.

Dressing:

¼ cup coconut oil
2 tbsp. fresh lime juice
1 tsp. pomegranate syrup

1. Place coconut oil in a small container with a tight fitting lid. If your oil lacks flavor, add a few drops of coconut extract.
2. Add fresh lime juice and pomegranate syrup and shake vigorously to emulsify.
3. Sweeten lightly with honey if desired.

Allow the fruit to sit at room temperature until time to serve. Drizzle with the coconut lime dressing and sprinkle with the onion and coriander. Garnish with a few additional pomegranate seeds…and enjoy! Serves 6–8

Source: Rev. Cheryl Hauer, International Development Director