Rockmelon, raspberry and mango salad with spearmint cream

all details

A wonderfully sweet and minty dessert.

Rockmelon, raspberry and mango salad with spearmint cream
Photo: Jennifer Soo

Ingredients

  • 1 bunch spearmint (or mint)
  • 2 tbsp sugar
  • 1 cup pouring cream
  • ½ large rockmelon
  • 1 large mango
  • Juice of ½ lime
  • 125g punnet raspberries
  • Extra torn mint leaves, to serve

Method

Retain a few spearmint leaves for serving, then blanch the remainder in boiling water for 20 seconds and plunge into a bowl of iced water. Drain and lightly squeeze out excess water, pick leaves and

discard stems. Blend leaves in a food processor with sugar until finely chopped then add cream and process until just combined, taking care not to overblend or cream will curdle. Peel rockmelon, cut into chunks and place in a large bowl. Peel mango, cut into chunks and add to rockmelon. Add lime juice and toss gently. Add raspberries and fold carefully. Divide fruit salad between four serving plates and serve with a dollop of spearmint cream on the side. Scatter with extra torn mint leaves to serve.

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  • Course - Dessert

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July