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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

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
  • 50 g cane sugar
  • zest & juice of ½ lime
  • 150 ml water

Method
 

  1. Add the syrup ingredients to a saucepan and cook until you get a thick syrup. Leave to cool.
  2. Peel the mango and pineapple, cut their flesh into bite-sized chunks.
  3. Scrape the pomegranate seeds out. Finely chop the herbs .
  4. Arrange the fruit pieces on a large plate, sprinkle with pomegranate seeds and herbs then drizzle with the syrup through a sieve.
  5. Serve with coconut or vanilla ice cream.