This fruit salad plate looks colorful, refreshing and compliments well with grilled shrimps. The base of this salad is crunchy green mango slices. We've tried many other fruit & vegetable combination, this is one of the combination which blends the flavor well among the citric refreshing taste with crunchy fennel & mango slices.
Total Time: 20 min
Prep Time: 20 min
Cook Time: 0 min
Yield: 6 to 8 servings
Blend all ingredients above in a food processor or a blender, pulse a few times till the mixture becomes smooth and thick dressing. If your mangoes are a bit sour, add more sugar in the dressing to help mask the sour taste.
Fennels: trim off the fennel stems; peel off the outer layer if it looks wilted; cut the bulb in half, straight down through the root of the fennel; use the mandolin slicer to shave the fennel into thin slices.
Mangoes: trim the skin off; cut both cheeks of the mango out; use a sharp knife to cut the mango cheeks into 1/8 inches thick slices.
Peel the pumelo (or grapefruits); pull apart the flesh/ the membrane part of each slice.
In a salad bowl, put all the salad ingredients together with mint leaves; gently mix in the dressing right before serving.