Colourful fruit in a beautiful golden sauce made by puréeing sweet, ripe mango. So fresh and simple, yet so attractive and appetising.

 

 

• 1 medium-sized ripe mango
• 225g (8oz) strawberries, hulled and halved
• 2 kiwi fruits, peeled and sliced
• 225g (8oz) black grapes, halved and deseeded
• 1 pawpaw or piece of melon, sliced, with peel and seeds removed
• a few fresh mint leaves, to decorate

Halve the mango, removing the skin and stone. Cut the flesh into chunks and liquidize to a smooth purée, adding a little water to get the consistency of single cream.

Pour this sauce on to 4 plates, arrange the fruits on top, decorate with fresh mint leaves, and serve.

Taken from Rose Elliot's Kitchen Pharmacy, published by Orion.

Photo by Ant Jones for Cook Vegetarian!