Gelatin Free Mango-Lime Fruit Salad Cups
Bright, juicy, and bursting with tropical flavor, this fruit salad is the kind of dish that makes people stop and stare before they even take a bite. Ripe mango, fresh pineapple, and sweet strawberries get tossed in a zingy lime-ginger-honey dressing that ties everything together beautifully. The whole thing gets served inside hollowed lime halves, which means zero extra dishes and a presentation that looks far more impressive than the effort involved. Many packaged fruit cups and store-bought gelatin-based desserts sneak in thickeners and setting agents that can be hard to spot on a label — here, every single ingredient is straightforward and plant-based, with nothing hidden. The dressing comes together with a quick whisk, and a short rest lets the fruit soak up all that citrusy goodness before you pile it into the cups. A scatter of torn fresh mint on top adds a cool, herby finish that makes the whole thing feel a little extra special. It's the kind of recipe that works just as well at a backyard cookout as it does on a fancy brunch table.
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Learn more →Ingredients
4 servings
For the fruit salad
- 2 large ripe mangoes, peeled and cut into ½-inch dice
- 1 cup fresh pineapple, cut into ½-inch dice
- 1 cup fresh strawberries, hulled and quartered
For the dressing
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tbsp honey
For the cups
- 4 large limes, halved and hollowed to form cups
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Halve the 4 large limes crosswise. Use a small spoon or melon baller to scoop out the flesh and juice, leaving a clean shell at least 1/4 inch thick. Reserve the scooped lime flesh for another use or discard. Trim a thin slice from the rounded bottom of each cup so they sit flat without tipping.
- 2
In a large mixing bowl, whisk together the lime juice, lime zest, grated ginger, and honey until the honey is fully dissolved and the dressing is smooth.
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