Pineapple-Mango Salad

Photo: Oxmoor House

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

More From Oxmoor House

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: 0.mg
  • Sodium: 2mg
  • Calcium: 17mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pineapple-Mango Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy