Blackberry + Mango Lemon Poppy Seed Salad with Earl Grey Whipped Coconut Cream

By Sherrie Castellano
May 30, 2014
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Author Notes: Perfectly honey and lemon sweetened blackberries + mangoes topped with a subtle earl grey richness. I didn't know a fruit salad could be life-changing until now. Sherrie Castellano

Serves: 4

Blackberry + Mango Lemon Poppy Seed Salad

  • 4 super ripe + juicy mangoes
  • 1 cup blackberries
  • 1/4 teaspoon poppy seeds
  • 1 - 2 teaspoons local honey
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon lemon zest

Earl Grey Whipped Coconut Cream

  • 1 cup full fat coconut cream
  • 1 earl grey tea bag
  • 1/4 cup filtered water
  • 1 tablespoon local honey
  • 1/4 teaspoon vanilla extract
  1. 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.
  2. 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. 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. Serve fruit with extra lemon zest and a beautiful dollop of this creamy goodness. *To extract your rick and thick coconut cream from the can, it is best to refrigerate it overnight or at least for a few hours.

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