STRAWBERRY MANGO MINT JULEP FRUIT SALAD WITH WHIPPED MARSHMALLOW

YIELD: 4 TO 6

STRAWBERRY MANGO MINT JULEP FRUIT SALAD WITH WHIPPED MARSHMALLOW

total time:1 HR

INGREDIENTS
16 ounces strawberries, hulled and chopped

• 2 mangos, chopped
• 1/2 whole pineapple, chopped
• a bunch of fresh mint leaves, about 1 cup (or more/less depending on how much you enjoy mint)

BOURBON SYRUP

• 1/4 cup water
• 1/4 cup bourbon
• 1 cup sugar
• 1 teaspoon vanilla extract

WHIPPED MARSHMALLOW

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract

INSTRUCTIONS

• In a large bowl, combine the strawberries, mango and pineapple. Chop about 1/2 cup of the fresh mint and stir it into the fruit.
• To make the syrup, combine the water, bourbon and sugar in a saucepan over medium heat and whisk until the sugar dissolves. Bring to a boil while stirring and let cook for 1 to 2 minutes. Reduce to a simmer and cook for another minute. Remove the syrup from the heat and let it cool completely. Stir in the vanilla extract. You can make this a day ahead of time. Do not overcook it or else it will be too sticky and thick. It will thicken as it cools.
• Pour about half of the syrup into the fruit and stir well. Taste and add more if desired – the fruit will be juicer at this point too. I like to chop a little more mint and throw it in. To serve, spoon into bowls then place a dollop of the marshmallow frosting on top. You can drizzle more bourbon syrup on and add a few mint leaves. Enjoy!