Name: Lemongrass and Mango Breakfast Compote (Tropical Sun)
Total time: 15 min
Yield: Makes about 4 servings
Cuisine: British
Ingredients: 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

Lemongrass And Mango Breakfast Compote (Tropical Sun)

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/

⏱ 15 min 🍽 Makes about 4 servings 📊 Easy 📚 Biscuit Recipes

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.

What you'll end up with: A bright tropical fruit compote, the lemongrass keeping the mango and pineapple fresh rather than cloying, lovely over yoghurt.

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🛒 Made with this tea

Tropical Sun Lemongrass, 20 Tea Bags 24g£3.00