Pineapple-Mango Salad

Oxmoor House
Pineapple-Mango Salad Recipe
Photo: Oxmoor House
5 servings (serving size: about 1/2 cup)


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3/4 cup cubed fresh mango (about 1 medium)
1 cup fresh pineapple chunks
3/4 cup chopped red bell pepper (about 1 medium)
1 medium orange
2 tablespoons finely chopped jalapeño pepper (about 1 pepper)
1 1/2 tablespoons sugar


Prep: 15 Minutes
Stand: 10 Minutes

Combine mango, pineapple, and red bell pepper in a medium bowl; set aside.

Grate 1 teaspoon rind from orange; set aside. Peel orange, and cut out sections over a small bowl; squeeze membranes to extract juice. Reserve 2 tablespoons juice. Discard remaining juice and membranes. Add reserved orange rind and sections to mango mixture. Add jalapeño pepper, reserved orange juice, and sugar; toss gently. Let stand 10 minutes.

Created date

January 2010

Nutritional Information

Calories 77
Fat 0.2 g
Satfat 0.1 g
Protein 0.6 g
Carbohydrate 19.2 g
Fiber 2.0 g
Cholesterol 0 mg
Iron 0. mg
Sodium 2 mg
Calcium 17 mg