About this recipe:Use any soft fruit in season for this slightly tangy medley of flavours, a perfect follow-on to a spicy main course.
1 large mango
125 g seedless black grapes, cut in half
125 g seedless green grapes, cut in half
125 g peaches, skinned, stoned and sliced
125 g strawberries, cut in half or into quarters, according to size
25 g unsweetened desiccated coconut
30 g caster sugar
A pinch of Kashmiri degi mirch or cayenne pepper
A pinch of mustard powder (optional)
Salt to taste
Prep:1hr20min › Cook:9min › Ready in:1hr29min
Peel the mango, cut away the flesh and thinly slice it.
Put the mango into a large bowl and add the black and green grapes, peaches and strawberries. Finely grind the coconut in a spice mill or with a pestle and mortar. Add the sugar, degi mirch, mustard and a pinch of salt and mix well.
Add the coconut mixture to the fruit, stir well, cover and place in the refrigerator to chill for at least 1 hour, or overnight, to allow the flavours to blend and mature.