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:
  • 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.
My Notes

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

Add Note

Pineapple-Mango Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy