This fruit salad with chopped mango and strawberries is elevated by a lemongrass and ginger dressing and finished with fresh mint.
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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.
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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