Pineapple-Mango Platter with Ginger

Notes: If preparing through step 2 up to 2 hours ahead, cover and chill.
Makes 8 servings


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2 1/2 pounds peeled, cored pineapple
2 firm-ripe mangoes (3/4 to 1 lb. each)
1 or 2 limes (3 oz. each), rinsed
3 tablespoons minced crystallized ginger


1. Cut pineapple crosswise into 1/2 inch-thick rings; arrange on a platter.

2. Peel mangoes. Slice fruit off pits and cut into 1/2-inch chunks; discard pits. Arrange mangoes over and around pineapple. Cut limes into wedges and place on platter.

3. Sprinkle ginger evenly over fruit. Squeeze lime juice from wedges over fruit to taste.

Created date

August 2004

Nutritional Information

Calories 131
Caloriesfromfat 5.5 %
Protein 0.9 g
Fat 0.8 g
Satfat 0.1 g
Carbohydrate 34 g
Fiber 2.5 g
Sodium 7.4 mg
Cholesterol 0.0 mg