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Ingredients
2 stalks lemongrass
20g fresh root ginger, peeled
2 limes
100g caster sugar
600g strawberries, hulled and chopped
1 mango, chopped
Few sprigs of mint, leaves roughly chopped
Method
Bash the lemongrass and ginger using a pestle and mortar until crushed slightly, then put into a small saucepan. Finely grate in the zest from 1 lime and squeeze in the juice from both. Stir in the caster sugar. Add 100ml water and set over a medium-high heat. Bring to the boil, stirring, then reduce to a simmer and cook until thickened and syrupy (about 5-8 minutes). Set aside to cool completely.
Mix the chopped strawberries and mango together in a large bowl. Strain the cooled dressing and toss a few tablespoons of it through the fruit, just enough to lightly coat each piece. (Store any extra dressing in a sealed container in the fridge for up to 3 days.) Stir through the mint leaves and serve straight away.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
900kJ/ 213kcals
Fat
0.9g
Saturated Fat
0.1g
Carbohydrates
43g
Sugars
42g
Fibre
7.5g
Protein
1.5g
Salt
0.1g
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