You can use mint with virtually any fruit, but mango and mint is a lovely combination. This is an easy, light but energising breakfast.
Preparation Time: 5 minutes
1 mango (use an Alphonso mango if you can find one)
handful of blueberries
juice of one orange
a few mint leaves, roughly torn
Remove the stone from the mango and chop into bite sized pieces.
Place in a bowl with the blueberries.
Drizzle with the orange juice and sprinkle with the mint.
Toss lightly and serve.
For a change from blueberries, serve the mango with a handful of fresh raspberries and another of sweet grapes, halved and seeds removed.
Strawberry yoghurt fool