ASDA part of the Wal-Mart family

• 50g caster sugar
• 1 cinnamon stick
• 100g shelled pistachio nuts, roughly chopped
• A small handful of fresh chopped mint
• 1 large, ripe mango
• 400g strawberries, hulled and halved

1 Put the caster sugar in a heavy-based pan with 200ml water. Heat gently until the sugar has completely dissolved. Bring to the boil, then reduce the heat slightly and add the cinnamon stick. Simmer the mixture gently for 5 minutes until syrupy.

2 Remove from heat and add the pistachio nuts and the mint. Leave to cool in the saucepan.

3 Meanwhile, peel and cube the mango and place in a large serving bowl. Add the strawberries and pour over the syrup (if you have time, leave the fruit in the syrup at room temperature for an hour before serving). Serve with cream or ice cream.