Pineapple and mango salad
18 Mar 2015
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
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
- Half a pineapple
- 1 small mango
- Half a pomegranate
- 1 handful coriander leaves
- 1 handful mint leaves
- For the lemongrass syrup:
- 1 lemon grass
- 5 Kaffir lime leaves
- 50g cane sugar
- zest & juice of ½ lime
- 150 ml water
Instructions
- 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.
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Categories
- Meal Type: - Dessert - Dinner - Puddings - Quick & Easy
- Cuisines: - South East Asian
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Valentine's Day
- Ingredients: - Exotic Fruits
- Health and Diet: - Dairy Free - Gluten Free - Vegan
- Skill Levels: - Easy
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