Mango Pineapple Salad with Mint

SUBMITTED BY: Karen Burke-Johnson

"I came up with this one night for a quick lasagna accompaniment. A quick trip to the garden for the mint added the crowning touch. Very good, very quick, very adaptable. Yummy for a summer barbeque, as a relish, or as a side dish to go along with a spicy entree."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

2 cups peeled, diced ripe mango
1 cup chopped fresh pineapple
1/4 cup dried cranberries
1/4 cup flaked coconut
1/4 sprig chopped fresh mint

READ REVIEWS (6)

DIRECTIONS

In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

Learn how to manage your pineapple with our Cutting a Pineapple video.

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REVIEWS

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Reviewed on Sep. 14, 2003 by Charlotte

Very tasty! Everyone loved it, including my skeptical husband. Will totally make again!

12 users found this review helpful

Reviewed on Aug. 23, 2004 by CTALSTON

Nice taste of the tropics

10 users found this review helpful

Reviewed on May 24, 2006 by IMVINTAGE

We loved this! I did use some chopped chocolate mint from my garden & I also mixed up a little pineapple juice w/ honey to use as a light dressing & I highly recommend it....it really helped bind the flavors of the salad together. I served this w/ leftover Bow Tie Pasta with Sausage and Sweet Peppers (from this site).

9 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 78

Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 9mg
Total Carbs: 17.6g
Dietary Fiber: 1.8g
Protein: 0.5g

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