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Strawberries and Mangos with Mint Sugar

Scott Phillips

Servings: three to four.


  • 2 Tbs. granulated sugar
  • 4 to 6 fresh mint leaves
  • 1 pint strawberries, hulled and sliced
  • 1 mango, peeled, seeded and diced
  • Yogurt for serving (optional)


  • Process the sugar and mint leaves in a coffee or spice grinder (or pound the mint and half the sugar in a mortar until finely ground; stir in the remaining sugar).
  • Toss the strawberries and mango cubes with the mint sugar. Let the fruit sit for 5 to 10 minutes to dissolve the sugar. Serve topped with a dollop of yogurt, if you like.


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