Tropical carpaccio with lime sugar

Tropical carpaccio with lime sugar

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  • 4
  • Easy
  • Fat conscious Health conscious Meat-free
  • 25 minutes
  • Saronsberg Viognier 2015


  • 1 pineapple, peeled and halved
  • 1 mango, finely diced
  • 3 limes, zested and halved
  • 3 T caster sugar
  • Sea salt, a pinch
  • 1 green chilli, seeded and finely diced (optional)
  • 1 x 40 g tub Woolworths Simply Toasted coconut

Cooking Instructions

Slice the pineapple very thinly and fan loosely on a plate. Sprinkle the mango over the pineapple.

Place the lime zest and sugar in a mortar and pestle and combine. Add sea salt to taste.

Squeeze the lime juice over the fruit, sprinkle over the lime sugar and green chilli if using. Garnish with coconut and serve immediately.

Cook's note: For the best flavour results, make this carpaccio just before you serve it and use fruit at room temperature. The salt in the lime sugar will wake up your taste buds and the pineapple and mango are fantastic palate refreshers. Serve as a palate-cleanser, a side with braaied chicken or with coconut ice cream.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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