Best Mango Pineapple Salad With Mint Recipes

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MANGO SALAD WITH MINT YOGURT DRESSING



Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

  • In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

MANGO, PINEAPPLE & PAPAYA SALAD



Mango, Pineapple & Papaya Salad image

Make and share this Mango, Pineapple & Papaya Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mango

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 papayas
1 mango
1/2 small pineapple, about 1 lb, peeled
3 limes, juice of
1/4 cup chopped of fresh mint

Steps:

  • Peel the papaya, cut them in half, and scoop out and discard the seeds.
  • Cut the flesh into ½ inch cubes and place in a bowl.
  • Peel the mango.
  • Stand the fruit, stem end up with a narrow side toward you.
  • Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
  • Repeat on the other side of the pit.
  • Cut the flesh into ½ inch cubes.
  • Add to the bowl.
  • Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
  • Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
  • Add to the bowl.
  • Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
  • The salad may be covered and refrigerated for up to 4 hours before serving.

Nutrition Facts : Calories 190.4, Fat 1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 48.6, Fiber 6.7, Sugar 35.8, Protein 2.3

MANGO, PINEAPPLE, & KIWI SALAD



Mango, Pineapple, & Kiwi Salad image

I sampled this recipe at a local deli and was lucky enough to get the recipe. Never in a million years would I have made this recipe had I not sampled it first -- I was surprised at the ingredient list, but the combination of flavors is delicious!!! The recipe states that "This salad is full of refreshing flavors and can also be used as a relish for meats." I hope that you enjoy it.

Provided by The_Desperate_House

Categories     Mango

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 ripe mangoes, peeled and cut into 1/2-inch pieces
2 kiwi fruits, peeled and sliced 1/4-inch thick, cut in half
1 fresh pineapple, peeled, cored, and cut into 3/4-inch pieces
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons freshly grated lime peel
1 teaspoon finely chopped fresh garlic
1 teaspoon chopped seeded red chili pepper

Steps:

  • Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
  • Add remaining ingredients. Stir to coat.
  • Let stand 10 minutes.
  • Serve at room temperature or refrigerate until serving time.

Nutrition Facts : Calories 158.3, Fat 0.7, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 40.4, Fiber 4.6, Sugar 32.3, Protein 2

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