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Mango Pineapple Salad with Mint

Mango Pineapple Salad with Mint

  • Prep

    20 m
  • Ready In

    20 m
Karen Burke-Johnson

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

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

IMVINTAGE
49

IMVINTAGE

5/24/2006

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).

Charlotte
30

Charlotte

9/14/2003

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

CTALSTON
25

CTALSTON

8/23/2004

Nice taste of the tropics

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