Food & Wine

Mango and berry fruit salad with rosé syrup

Mango and berry fruit salad with rosé syrup

Take the heat off the day with this sweet and refreshing fruit salad.

Serves: 6-8

Prep time: 20 mins + 3 hours chilling

Cooking time: 25 mins


  • 4 Calypso® mangoes, chilled
  • 2 x 125g Perfection Raspberries
  • 2 x 125g Perfection Blueberries
  • 250g strawberries, hulled, halved
  • 175g mulberries, blackberries or boysenberries
  • 1 pomegranate, halved, arils removed (see tips)
  • Vanilla ice cream and little meringues or shortbread, to serve
Rosé syrup     

  • 500ml rosé
  • 1 cup white sugar
  • 3 sprigs fresh mint

  1. To make the syrup, combine the rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours.
  2. Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils.
  3. Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.

  • To remove the arils from pomegranate, roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.
  • For an alcohol-free syrup replace the rosé with cranberry, pomegranate or apple juice.
Recipe by Calypso® Mango.