Mango Salad with Ginger, Mint and Labneh

INGREDIENTS

  • 2 cup Strained greek style yoghurt
  • 2 (1 1/2 cup) Ripe mangoes
  • 2 (2 cup) Green mangoes
  • 1/2 cup Stones Green Ginger Wine
  • To taste Salt
  • 3 tbspn Fresh chopped mint
  • 2 tspn Peppercorn
Print Recipe

Strain Greek yoghurt through fine sieve or muslin overnight if possible to make labneh. Discard whey from labneh. Set aside until needed.

Dress ripe mango with ginger wine, pinch of salt then set aside.

Toss with green mango, mint and peppercorns place into serving bowls, topped with labneh and garnish with additional chopped mint, then serve.