Mango And Pineapple Salad Food

SPICY MANGO PINEAPPLE SALAD

Steps:

• Combine the mango and pineapple in a large salad bowl. Gently mix in the red onions, mint, and cilantro. Set aside.
• Lightly toss the mango and pineapple salad with the lime vinaigrette.
• Garnish with coconut flakes if so desired.

MANGO AND PINEAPPLE SALAD

Steps:

• Cut pineapple, mangoes and bananas into 3/4 inch pieces.
• In salad bowl combine peppers, vinegar and salt.
• Add cut fruit, mixing well.
• Chill for 1 hour.
• Garnish with crisp watercress sprigs.

GREEN SALAD WITH MANGO AND AVOCADO

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

MANGO PINEAPPLE SALAD WITH MINT

Steps:

• Combine all ingredients in a large bowl. Refrigerate at least 1 hour to allow flavors to meld.

PINEAPPLE MANGO SALSA

Steps:

• Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

MANGO, PEACH AND PINEAPPLE SALSA

Steps:

• Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

MANGO PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
• Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

MANGO PINEAPPLE CHICKEN WITH MANDARIN RICE SALAD

Steps:

• Preheat oven to to 350°F.
• Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
• Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done.
• While chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using).
• Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments.
• Chill rice salad until chicken is done, then serve.

MANGO, PINEAPPLE, & KIWI SALAD

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.

MANGO, PINEAPPLE & PAPAYA SALAD

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.

MANGO MELON FRUIT SALAD RECIPE BY TASTY

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!