Preparation time 5 minutes, plus overnight chilling and standing
500 g (1 lb) strawberries, thickly sliced
1 large mango, peeled, stoned and sliced
1–2 tablespoons caster sugar, to taste
3 tablespoons balsamic vinegar
2 tablespoons chopped mint, to decorate
Mix together the strawberries and mango in a large, shallow bowl, sprinkle with
the sugar, according to taste, and pour over the balsamic vinegar. Cover with
clingfilm and chill overnight.
Remove the fruit from the refrigerator and leave to stand for at least 1 hour
Spoon the fruit into serving bowls, drizzle over the syrup and serve, sprinkled
with the mint.
For peppery strawberries & blueberries, mix the strawberries with 125 g (4
oz) blueberries and make as above. Sprinkle with a few grinds of black pepper
and the chopped mint before serving.