- 1/2 cup warm water
- 1/4 cup apricot preserves
- 1 teaspoon ground ginger
- 3 cups firm-ripe mango, diced
- 2 1/2 cups fresh blueberries
- 1/2 cup fresh raspberries
In a small bowl, whisk together the water, preserves, and ginger. Mash any large pieces of apricot with a fork. Pour the mixture into a small saucepan and bring to a boil over high heat.
Cook until the mixture is syrupy, whisking occasionally, about 6-7 minutes. Remove from heat and let cool to room temperature. Combine the mango and blueberries in a large bowl. Drizzle with syrup and toss well. Top with the raspberries and serve.