This salad is quick and fresh – a great partner for something hot off the grill. Give it a try and let me know what you think…
2 ripe mangoes
1 half of a ripe pineapple
1 Tablespoon minced mint leaves
Earlier in the day slice your average size pineapple in half, or one small pineapple in 1 inch slices, and then 1 inch cubes. You should get 2 heaping cups. Place in a container and refrigerate.
Later, 30 minutes before serving, slice your mangoes in long 1 inch lengths.
Then, rinse several sprigs of mint under cold water. Next, using a knife or scissors cut mint leaves into small pieces, and continue until you have about a tablespoon of minced mint leaves.
Sprinkle the mint leaves over the pineapple – which by now has become juicy since it was cut earlier. Toss together and set aside.
Divide the mango slices between 4 small plates. Then, top with the pineapple and mint mixture.