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Fragrant strawberry & mango salad
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2 stalks lemongrass
20g fresh root ginger, peeled
100g caster sugar
600g strawberries, hulled and chopped
1 mango, chopped
a few sprigs mint, leaves roughly chopped
1. 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.
2. 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:
Vegan, gluten free