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Mangoes and Strawberries in Sweet White Wine

Source: Essentials of Classic Italian Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 6 servings
Mangoes are not native to Italy, and absolute fidelity to indigenous ingredients would suggest you do this dish with peaches. If you can buy peaches that were picked ripe and are succulently sweet, forget the mangoes. I never see such peaches, except for a week or two in August, so for the rest of the year mangoes, their exotic flavor and texture notwithstanding, are a more desirable choice. They are usually least expensive when already ripe and ready to use. If they are still firm, let them ripen for 2 to 4 days at room temperature, until they begin to give under light pressure from your thumb.
2 small, ripe mangoes or 1 large one or peaches
1 1/2 cups fresh strawberries
2 tablespoons granulated sugar
The peel of 1 lemon grated without digging into the white pith beneath
1 cup good sweet wine (see note below)
Peel the mangoes (or the peaches) and slice the flesh off the pits. If using peaches, split them in half and remove the pit. Cut the fruit into bite-size pieces of about 1 inch, and put them in a serving bowl.

Wash the strawberries in cold water, remove the stems and leaves, and slice them lengthwise in half, unless they happen to be very small. Add them to the bowl.

Add the sugar, lemon peel, and wine to the bowl, and toss the fruit thoroughly, but gently to avoid bruising it. Refrigerate and let steep for 1 to 2 hours. Serve chilled, tossing the fruit once or twice before bringing it to the table.

NOTE: The ideal wine for macerating fruit is one made from moscato, the most aromatic of all grapes. Throughout the Italian peninsula, and beyond it to the Sicilian Islands, ravishing sweet muscat wines are made, and if you chance upon one of these, do not pass it by. If you are obliged to choose a substitute, any fine, natural, late-harvest sweet white wine from Germany, South Africa or California will do.

Recipe courtesy of
Essentials of Classic Italian Cooking
by Marcella Hazan
Published by Alfred A. Knopf,
a division of Random House Inc.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 85
Sodium: 3mg
Fiber: 2g
Carbohydrates, Total: 15g
Protein: 1g
% Cal. from Fat: 0%
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