Strawberry-Mango Salsa
Preparation info
Yield: approximately
2 quarts
Difficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
Ingredients
2 pounds 8 ounces 1 kg 135 g
Method
- Wash and hull the strawberries. Cut the fruit into small, evenly sized wedges or cubes.
- Place the strawberries in a bowl and add the liqueur, simple syrup, and water. Toss to combine and coat the fruit pieces with the liquid. Set aside to macerate for 1 to 2 hours (see Chef’s Tip).
- Peel the mangoes and cut the f