Pineapple and Mango Spicy Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“OK, this was a bit of an invention yesterday. I had a very ripe mango and a very ripe half pineapple I didn't know what do do with. I wasn't in the mood for a normal fruit salad, so I thought I'd spice things up a little bit. This is what I created, and I served it yesterday with simple grilled salmon and new potatoes. Today, the leftovers have been used in a lunchtime salad. The flavours meld together more the longer you can let it stand (covered, in the fridge). I had some good-quality packet shredded coconut to hand, but it would be better with fresh, if you can get it.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the mango and pineapple into inch-sized cubes and place in a bowl with the coconut and lime juice.
  2. Slice the chili very finely and chop the mint leaves and add to the bowl.
  3. Mix very thoroughly and leave to stand for an hour or so (the longer the better) before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: