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. —Sher Castellano
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Prep time
15 minutes
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Cook time
5 minutes
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Serves
4
Ingredients
- Blackberry + Mango Lemon Poppy Seed Salad
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4
super ripe + juicy mangoes
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1 cup
blackberries
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1/4 teaspoon
poppy seeds
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1 - 2 teaspoons
local honey
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1 tablespoon
fresh lemon juice
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1/4 teaspoon
lemon zest
- Earl Grey Whipped Coconut Cream
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1 cup
full fat coconut cream
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1
earl grey tea bag
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1/4 cup
filtered water
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1 tablespoon
local honey
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1/4 teaspoon
vanilla extract
Directions
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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.
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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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