Maggie Beer

Mango Salad with Ginger, Mint and Labneh

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Step 1: Strain Greek yoghurt through fine sieve or muslin overnight if possible to make labneh. Discard whey from labneh. Set aside until needed.

Step 2: Dress ripe mango with ginger wine, pinch of salt then set aside.

Step 3: Toss with green mango, mint and peppercorns place into serving bowls, topped with labneh and garnish with additional chopped mint, then serve.


  1. 2 (1 1/2 cup) ripe mangoes peeled, halved and thickly sliced
  2. 2 (2 cup) green mangoes peeled, halved and very thinly sliced into batons
  3. To taste salt
  4. 3 tbspn fresh chopped mint (plus chopped mint for garnish)
  5. 2 tspn peppercorn very lightly crushed

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