Pineapple-Mango Salad

Photo: Oxmoor House

Yield: 5 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Stand: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 19.2g
  • Fiber: 2.0g
  • Cholesterol: 0mg
  • Iron:
  • Sodium: 2mg
  • Calcium: 17mg


  • 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


  1. Combine mango, pineapple, and red bell pepper in a medium bowl; set aside.
  2. 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.
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