Mango Pineapple Salad with Mint

Mango Pineapple Salad with Mint

21 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
Karen Burke-Johnson
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (21)

Rate This Recipe
IMVINTAGE
48

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).

Charlotte
29

Charlotte

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

CTALSTON
25

CTALSTON

Nice taste of the tropics

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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