Sliced Summer Fruits with Mango Puree – For 4
1 mango
2 tablespoons of fresh lemon juice
Pinch of cayenne pepper
½ small papaya, slice into thin wedges
¼ cantaloupe or honeydew, sliced thin
8 strawberries, hulled
¾ cup cherries, pitted & halved (1/4 lb)
½ grapefruit, sliced & sectioned
1 peach, sliced & cut into wedges
2 plums, sliced
1/3 cup (1 oz) pecans
4 sprigs of fresh mint
Press mango through sieve and remove tough fibers. Place in stainless steel pan and bring to a boil. Remove from heat and stir in lemon juice and cayenne. Chill.
Divide the puree among 4 large serving plates. Arrange fruit on top and garnish with nuts and mint.
