• 500ml strained Greek Style yoghurt
  • 2 ripe mangoes peeled, halved and thickly sliced
  • 2 green mangoes peeled, halved and very thinly sliced into batons
  • 250 ml Stone’s Original Green Ginger Wine
  • Salt to taste
  • 3 tbspn fresh chopped mint (plus chopped mint for garnish)
  • 2 tspn lightly crushed black peppercorns
Summer salad with ginger


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

Dress ripe mango with ginger wine, a pinch of salt, then set aside.

Toss with green mango, mint and peppercorns and place into serving bowls. Top with labneh and garnish with additional chopped mint, then serve.

*Garnish with fresh mint and tropical fruit, try using starfruit if in season.