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 refrigerate until cool. Spoon over fruit salad, and garnish with pomegranate seeds, toasted almond flakes and an extra drizzle of honey.