• 1 mango
• 1 cup blueberries
• 1 pomegranate
• 2 teaspoons lime juice

Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares. Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl. Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

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