Pineapple and Mango Spicy Salad

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“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.”

Ingredients Nutrition


  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.

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