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Raspberry Mango Salad with Ginger Glaze
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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.
Course: Salad
Cuisine: American
Servings: 6 servings
  • 1/4 cup all-fruit apricot preserves we used Polaner
  • 1 tsp powdered ginger
  • 2 1/2 cups blueberries
  • 2 whole mangos diced ~3 cups
  • 1/2 cup raspberries
  1. 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.)
  2. Pour into a small saucepan and bring to a boil.
  3. Cook for approximately 6-7 minutes, whisking occasionally, until mixture is syrupy. Remove from heat and cool to room temperature.
  4. Combine mango and blueberries in a large bowl, drizzle with apricot-ginger glaze, and toss well. Garnish with raspberries and serve.
Recipe Notes

Apricot-ginger glaze can be made up to 3 days ahead and stored, covered, in the refrigerator. Simply microwave for 30 seconds to thin.

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