Mango Fruit Salad

Susan Feliciano

By
@frenchtutor

I developed this after a visit to Mazatlan, Mexico, where I got to attend a cooking class for making salsas.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1 or 2
fresh mangos, diced, or
1 can(s)
diced mango, drained (reserve juice)
1 c
fresh pineapple, cubed
1 small
fresh chili or jalapeno pepper, seeded and finely diced
juice of 1 lime
2 Tbsp
cointreau or orange juice
2 Tbsp
sugar (or 1 tbsp agave nectar) - optional
1/2 c
flaked coconut

Directions Step-By-Step

1
Combine mango, pineapple, and chili pepper. Toss in the lime juice, cointreau or orange juice, the sugar or agave nectar, and some of the reserved mango juice if you used canned mango. Let this mixture sit, chilled, for at least 30 minutes before serving.
2
To serve, spoon fruit into sherbet glasses. Pour the juices over, and top with the flaked coconut. Serve immediately.

About this Recipe

Main Ingredient: Fruit
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy