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.
1 punnet Strawberries, diced
1 Mango, peeled and diced
1 Tbsp Steens Wildflower Honey
1/4 cup water
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
Toasted Almond flakes
Honey to drizzle
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.
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.
3Pour into serving bowls and refrigerate until cool. Spoon over fruit salad, and garnish with pomegranate seeds, toasted almond flakes and an extra drizzle of honey.