Mango Blackberry Salad with Honey Lemon Drizzle

Start with mango and frozen (or fresh if you can find them at your farmer’s market) blackberries and bananas. Choose mangoes that are soft to the touch like a ripe avocado would be. Don’t pay attention to the color. Mangoes come in several varieties, some are green when ripe and others are a deep red or dark yellow. If it yields a bit to the touch, it’s ready to eat.

Make your drizzle (honey, lemon, mint) first so you can pour it over your fruit immediately. This will keep your bananas from browning. Whisk the honey and lemon together then add chiffonaded mint leaves. To chiffonade the mint leaves, take the mint leaves off of the stems, stack them up, roll them into a small pencil sized tube and then cut into skinny slices. This will make ribbons of your mint leaves.

Cut your mango. Add frozen blackberries, and slice bananas into the bowl. Pour honey/lemon/mint drizzle over the top, toss and let sit until the berries start to thaw and drip their lovely juices all over the mangoes and bananas. Enjoy!