My mother lived in Burundi for several years — and the best thing she brought back from that time was this strawberry and mango salad. My brother and I used to lick the syrup straight off our plates! Today, in Côte d’Ivoire, I use local mangoes and strawberries from Burkina Faso. In France, the best pairing is Plougastel strawberries with Ivory Coast mangoes. An absolute delight!
Ingredients
- Ripe mangoes
- Fresh strawberries
- Juice of 1 lime
- Brown sugar (to taste)
Instructions
- Peel and slice the mangoes. Hull and halve the strawberries.
- Place both fruits in a bowl and drizzle generously with fresh lime juice.
- Add brown sugar to taste and toss gently.
- Refrigerate for 30 minutes to let a sweet syrup form at the bottom.
- Serve chilled — and yes, it’s perfectly acceptable to lick the bowl!
Bon appétit! 🥭🍓
About This Recipe
Strawberry and Mango Salad is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 15 minutes
- Cook time: No cooking
- Total time: 15 minutes
- Serves: 4
- Difficulty: Very easy
Tips for the Best Results
- Dress the Strawberry and Mango Salad just before serving so the leaves and fruit stay crisp and bright.
- Balance the dressing between acidity and a touch of sweetness, tasting as you go.
- Chill the components separately and combine at the last moment for the freshest result.
- Toast any nuts or seeds briefly to wake up their aroma before scattering them over.
Serving Suggestions
Serve the Strawberry and Mango Salad as a refreshing starter, a light lunch, or a bright side to grilled meat or fish. It also travels well for picnics and packed lunches.
Storage
This is best enjoyed fresh. If you must keep it, store the undressed components in the fridge for up to a day and dress just before serving.
