Pineapple and mango salad
This is a lovely, light dessert that finishes off well a laid-back Sunday lunch or a special dinner party. It looks very pretty and it’s easy to make so it’s perfect for occasions such Mother’s Day, Valentine’s Day and anniversaries.
Ingredients
Method
- Add the syrup ingredients to a saucepan and cook until you get a thick syrup. Leave to cool.
- Peel the mango and pineapple, cut their flesh into bite-sized chunks.
- Scrape the pomegranate seeds out. Finely chop the herbs .
- Arrange the fruit pieces on a large plate, sprinkle with pomegranate seeds and herbs then drizzle with the syrup through a sieve.
- Serve with coconut or vanilla ice cream.