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Mango, Strawberry and Raw Honey Salad with Semolina Custard


Sweet, crunchy and refreshing, this mango and strawberry salad with semolina custard is sure to be a winner this summer.
Even better, it is refined sugar and dairy free, and full of the natural goodness of fruit, nuts and raw New Zealand honey.

•⁠

 

INGREDIENTS

 

SALAD  

1 punnet Strawberries, diced

1 Mango, peeled and diced

1 Tbsp Steens Wildflower Honey

1/4 cup water

 

SEMOLINA CUSTARD  

6 cups coconut, almond or oat milk  

6 tbsp fine semolina

1 tbsp vanilla essence

1/2 tbsp ground mixed spice

2 tbsp Steens Wildflower Honey

 

TO GARNISH

Pomegranate seeds

Toasted Almond flakes

Honey to drizzle  

 


1

Place half of your diced strawberries into a small saucepan with the water and 1/2 tbsp of honey. Bring to the boil and then simmer until liquid has reduced to a syrup and strawberries are soft. Set aside to cool.

In a large mixing bowl, combine raw and cooked strawberries, diced mango and the other 1/2 tbsp honey. Stir gently to coat and set aside to macerate for at least half an hour.

2

In a medium sized saucepan, combine the semolina with a few tablespoons of milk, and mix into a paste. Add vanilla essence, ground mixed spice, honey and remaining milk, and place over a medium heat, stirring constantly to avoid lumps forming. It will take about ten minutes to thicken completely.

3

Pour into serving bowls and refridgerate until cool. Spoon over fruit salad, and garnish with pomegranate seeds, toasted almond flakes and an extra drizzle of honey.


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