Strawberries and mangoes in vermouth

Refreshing at the end of a spicy meal 

20 juniper berries, lightly crushed
75ml/5tbsp dry white vermouth
75ml/5tbsp sweet red vermouth
2 ripe mangoes
225g/8oz strawberries,
mint leaves to decorate

1. Place the crushed juniper berries and vermouths into a jug and allow to infuse for at least two hours.
2. Cut the mangoes in half to remove the flat stone, cut the mango flesh from the skin and dice the flesh.
3. Slice the strawberries into three.
4. Add the diced mango and sliced strawberries into the vermouth mixture and allow to stand for at least one hour before serving.
5. Serve decorate with mint leaves.