Photo: William Meppem
- 2 mangoes, peeled and cut into large chunks
- 500g lychees, peeled, cut in half and pitted
- 500g cherries, pitted
- ½ bunch mint leaves
- Lime and lemongrass syrup
- 225g caster sugar
- zest of 1 lime
- juice of 5 limes
- 1 stalk lemongrass, cut into 5cm lengths
To make the syrup, combine the sugar and 185ml water in a small, heavy-based saucepan and stir over a low heat until the sugar is fully dissolved. Add the lime zest, lime juice and lemongrass, bring to the boil, reduce the heat and simmer uncovered for 8 minutes. Strain.
Combine all the fruit in a large bowl. Toss with the syrup and place in the fridge for a couple of hours. Gently toss through the mint leaves and serve immediately.
- Main Ingredients - Mango
- Cuisine - Thai
- Course - Dessert