Mango, Lychee and Passionfruit Salad

Pro tips

• Prepare the sugar syrup by combining orange juice, lemon juice, and caster sugar ahead of time; chill it so the syrup cools the fruit when combined just before serving.
• Score mango cheeks in a shallow crosshatch to keep the flesh intact while making it easy to scoop; avoid cutting through to the skin.
• Add mint at the last moment before serving to preserve its aroma and prevent bruising or browning.
• Taste the salad before serving; the balance of tartness depends on the acidity of your citrus—adjust sugar or lemon juice if needed.

Substitutions

• Passion fruit pulp → fresh dragon fruit or guava pulp (note: adjust sweetness as both are less tart)
• Lychees → rambutan or fresh longan (note: similar flavor profile, nearly identical sweetness)
• Caster sugar → superfine or granulated sugar (note: allow extra time for dissolving in juice)

Storage & make-ahead

Refrigerate the assembled salad in an airtight container for up to 2 days; the fruit will soften and release liquid, so consume within 24 hours for best texture.

Can I make this salad ahead of time?

Yes. Prepare the fruit and syrup up to 4 hours ahead, then combine just before serving to prevent the mango from breaking down and the fruit from releasing excess liquid.

How do I select ripe mango and lychees?

Choose mangoes that yield slightly to pressure and smell fragrant at the stem. Fresh lychees should have firm, bumpy skin with no soft spots; frozen lychees work well if fresh are unavailable.

What if I cannot find fresh passionfruit?

Frozen or bottled passionfruit pulp (unsweetened) is a direct substitute; use 125 ml as listed. Reduce the added sugar by 1–2 tablespoons if using presweetened versions.

How should I score the mango cheeks?

Cut vertical and horizontal lines into the flesh of each mango cheek in a crosshatch pattern, cutting just to the skin. Then scoop the cubes into a bowl using a spoon or knife edge.

Can I use regular sugar instead of caster sugar?

Yes. Dissolve granulated sugar in the citrus juices by stirring well. Caster sugar dissolves faster, but both work; allow a few extra minutes for complete dissolution.