Mango Pineapple Salad with Mint

I came up with this one night for a quick lasagna accompaniment. A quick trip to the garden for the mint added the crowning touch. Very good, very quick, very adaptable. Yummy for a summer barbeque, as a relish, or as a side dish to go along with a spicy entree.

Original recipe makes 6 servings

Ingredients

2 cups peeled, diced ripe mango
1 cup chopped fresh pineapple
1/4 cup dried cranberries
1/4 cup flaked coconut
1/4 sprig chopped fresh mint

  • PREP

    20 mins

  • READY IN

    20 mins

Directions

  1. In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

Nutrition

Calories: 79 kcal
Carbohydrates: 18.7 g
Cholesterol: 0 mg
Fat: 1 g
Fiber: 1.9 g
Protein: 0.5 g
Sodium: 10 mg

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