Chilled mangoes with berries and lemon rosewater syrup
Delicate sweetness.
Ingredients
1 cup water
1 cup caster sugar
1 tbsp lemon juice
2 tsp rosewater
2 large ripe mangoes (peeled and cut into 2cm cubes)
1 punnet strawberries (hulled and halved)
1 punnet blueberries in a bowl
vanilla bean ice-cream
Method
Combine 1 cup water and 1 cup caster sugar in a saucepan and stir over low heat until sugar has dissolved, then bring to the boil and simmer for 5 minutes. Remove from heat, cool to room temperature, then stir in 1 tbsp lemon juice and 2 tsp rosewater. Combine 2 large ripe mangoes (peeled and cut into 2cm cubes) with 1 punnet strawberries (hulled and halved) and 1 punnet blueberries in a bowl. Cover and chill. To serve, divide fruit between four serving glasses and drizzle with rosewater syrup. Top with a scoop of vanilla bean ice-cream.
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