Exact quantities, then the method.
Simmering mango and pineapple in a strong brew of Tropical Sun Lemongrass turns out a fresh, citrussy breakfast compote: the lemongrass cuts the sweetness of the tropical fruit and a squeeze of lime keeps it lively. Spoon it warm or cold over yoghurt, porridge or granola.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemongrass and Mango Breakfast Compote (Tropical Sun) recipe. Canonical: https://teas.co.uk/recipes/biscuits/lemongrass-and-mango-breakfast-compote-tropical-sun/
You'll need
- 3 tea bags of Tropical Sun Lemongrass
- 200ml freshly boiled water (100C)
- 1 large mango, peeled and diced
- 200g pineapple, diced
- 2 tablespoons honey, or to taste
- Juice of half a lime
- Yoghurt, porridge or granola, to serve
Method
- Steep the 3 lemongrass bags in the boiled water for 6 minutes to make a strong brew, then lift them out.
- Put the mango, pineapple and honey in a pan, pour over the strong lemongrass tea and bring to a gentle simmer.
- Simmer for 8 to 10 minutes until the fruit is soft and the liquid is syrupy.
- Stir through the lime juice and take off the heat. Leave to cool a little.
- Spoon warm or chilled over yoghurt, porridge or granola.
- It keeps for up to 4 days in the fridge; reheat with a splash of water, or spoon cold over yoghurt.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tropical Sun Lemongrass, 20 Tea Bags 24g
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