Takes the flavors of mango and blueberries up a notch with a delectable apricot-ginger glaze. Try it as a dessert after an Asian-flavored meal or as a great addition to a special brunch.
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 6 Servings
- ¼ cup all-fruit apricot preserves (we used Polaner)
- 1 tsp powdered ginger
- 2 ½ cups blueberries
- 2 diced mangos (approximately 3 cups)
- ½ cup raspberries
In a small bowl, whisk together preserves, ginger, and ½ cup warm water. (Some pieces of apricot are fine. Use a fork to mash up any large ones.) Pour into a small saucepan and bring to a boil. Cook for approximately 6-7 minutes, whisking occasionally, until mixture is syrupy. Remove from heat and cool to room temperature.
Combine mango and blueberries in a large bowl, drizzle with apricot-ginger glaze, and toss well. Garnish with raspberries and serve.
Apricot-ginger glaze can be made up to 3 days ahead and stored, covered, in the refrigerator. Simply microwave for 30 seconds to thin.