“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.” - by Karen Burke-Johnson
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 79 cal
- 4%
- Fat
- 1 g
- 2%
- Carbs
- 18.7 g
- 6%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"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 ..." See moreflavors of the salad together. I served this w/ leftover Bow Tie Pasta with Sausage and Sweet Peppers (from this site)."
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