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Strawberry Mango Mint Julep Fruit Salad with Whipped Marshmallow

5 from 4 votes
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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

whipped marshmallow

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!

whipped marshmallow

  • To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
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