Blackberry Mango Fruit Salad

BLACKBERRY + MANGO LEMON POPPY SEED FRUIT SALAD WITH EARL GREY WHIPPED COCONUT CREAM

Prep time: 10 minutes
Serves: 4 – 6 people

Fruit Salad Ingredients:

o    4 super juicy ripe mangoes
o    1 cup of blackberries
o    1/4 teaspoon poppy seeds
o    1 teaspoon local honey or maple syrup
o    1 tablespoon fresh lemon juice
o    1/4 teaspoon lemon zest + more for garnish

Wash the blackberries and set aside on a tea towel to dry.

Slice and peel the mangoes into long sections.

In a small mixing bowl whisk together the poppy seeds, honey, lemon juice + lemon zest. Combine well and pour over top the mangoes. With your hands toss to coat. Last add in the blackberries, these are fragile, toss lightly.

Coconut Cream Ingredients:

o    1 cup full fat coconut cream*, I use this Trader Joe’s brand
o    1 earl grey tea bag
o    1/4 cup filtered water
o    1 tablespoon local honey or maple syrup
o    1/4 teaspoon vanilla extract

  1. Bring 1/4 cup of water to a boil, then steep your tea for 5 minutes. Remove the tea bag and pop the tea into the refrigerator to chill it for 5 minutes.
  2. In a mixing bowl combine the chilled tea, honey and vanilla, whisk it vigorously by hand or with a electric hand mixer. Then add in your coconut cream and blend until smooth.
  3. Serve fruit with extra lemon zest and a beautiful dollop of this creamy goodness.

*To extract your rich and thick coconut cream from the can, it is best to refrigerate it overnight or at least for a few hours.

 

http://withfoodandlove.com/breakfast-brunch/blackberry-mango-fruit-salad-coconut-cream/