Mango Pineapple Salad With Mint Recipes

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MANGO PINEAPPLE SALAD WITH MINT



Mango Pineapple Salad With Mint image

Adapted from a recipe by Karen Burke-Johnson at allrecipes.com. Makes a great side dish with a burger or a steak. "Cook" time includes unattended refrigerator time.

Provided by DrGaellon

Categories     Low Protein

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups peeled diced ripe mangoes
1 cup chopped fresh pineapple
1/4 cup dried cranberries
1/4 cup flaked coconut
1/4 cup chopped of fresh mint

Steps:

  • Combine all ingredients in a large bowl. Refrigerate at least 1 hour to allow flavors to meld.

Nutrition Facts : Calories 66.3, Fat 1.2, SaturatedFat 0.9, Sodium 10.5, Carbohydrate 14.9, Fiber 1.9, Sugar 12, Protein 0.7

MANGO, PINEAPPLE & PAPAYA SALAD



Mango, Pineapple & Papaya Salad image

Make and share this Mango, Pineapple & Papaya Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mango

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 papayas
1 mango
1/2 small pineapple, about 1 lb, peeled
3 limes, juice of
1/4 cup chopped of fresh mint

Steps:

  • Peel the papaya, cut them in half, and scoop out and discard the seeds.
  • Cut the flesh into ½ inch cubes and place in a bowl.
  • Peel the mango.
  • Stand the fruit, stem end up with a narrow side toward you.
  • Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
  • Repeat on the other side of the pit.
  • Cut the flesh into ½ inch cubes.
  • Add to the bowl.
  • Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
  • Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
  • Add to the bowl.
  • Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
  • The salad may be covered and refrigerated for up to 4 hours before serving.

Nutrition Facts : Calories 190.4, Fat 1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 48.6, Fiber 6.7, Sugar 35.8, Protein 2.3

PINEAPPLE MINT SALAD



Pineapple Mint Salad image

This cool refreshing salad goes with a variety of entrees. It has become our tradition during the Easter season. -Dorothy Showalter Broadway, Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

1 can (20 ounces) crushed pineapple
1 envelope unflavored gelatin
1 jar (10-1/2 ounces) mint jelly
2 to 3 drops food coloring, optional
1 cup heavy whipping cream
1 teaspoon confectioners' sugar

Steps:

  • Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.

Nutrition Facts :

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