Blackberry Mango Salad With Earl Grey Whipped Coconut Cream

• Blackberry + Mango Lemon Poppy Seed Salad
• 4 super ripe + juicy mangoes
• 1 cup blackberries
• 1/4 teaspoon poppy seeds
• 1 - 2 teaspoons local honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon lemon zest
• Earl Grey Whipped Coconut Cream
• 1 cup full fat coconut cream
• 1 earl grey tea bag
• 1/4 cup filtered water
• 1 tablespoon local honey
• 1/4 teaspoon vanilla extract

1. Wash the blackberries and set aside on a tea towel to dry.rnrnSlice and peel the mangoes into long sections.rnrnIn a small mixing bowl whisk together the poppy seeds, honey, lemon juice + lemon zest. Combine well and pour over top the mangoes. With your hands toss to coat. Last add in the blackberries, these are fragile, toss lightly.
2. Bring 1/4 cup of water to a boil, then steep your tea for 5 minutes. Remove the tea bag and pop the tea into the refrigerator to chill it for 5 minutes.rnrnIn a mixing bowl combine the chilled tea, honey and vanilla, whisk it vigorously by hand or with a electric hand mixer. Then add in your coconut cream and blend until smooth.rnrnServe fruit with extra lemon zest and a beautiful dollop of this creamy goodness.rnrn*To extract your rick and thick coconut cream from the can, it is best to refrigerate it overnight or at least for a few hours.

mango, super, blackberries, poppy seeds, honey, lemon juice, lemon zest, coconut cream, full fat coconut cream, earl grey tea, filtered water, local honey, vanilla

Taken from food52.com/recipes/28708-blackberry-mango-salad-with-earl-grey-whipped-coconut-cream (may not work)