Mango Fruit Salad

Susan Feliciano


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


★★★★★ 2 votes

20 Min
No-Cook or Other


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  • 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

How to Make Mango Fruit Salad


  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.

Printable Recipe Card

About Mango Fruit Salad

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

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