Red-hot chilli brings out the flavours of this fruity, tropical salad.
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1 firm pineapple
1 firm, slightly green mango
2 tbsp olive oil
1 tbsp lemon juice
1 shallot, finely chopped
pinch of chilli powder
salt and freshly ground pepper
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Method Prep:20min › Ready in:20min
Cut off the leafy pineapple crown and place in the fridge. Using a large knife, cut off the skin of the fruit, turning it as if you were peeling an apple and cutting well into the pulp. Quarter the pineapple from top to bottom, removing the woody core. Cut out any remaining ‘eyes’ with the tip of a paring knife.
Slice the pineapple either by hand or using the slicing attachment on a food processor to give thin slices of fruit. Peel the mango and grate coarsely into a separate bowl.
Mix the oil with the lemon juice and seasoning. Toss the pineapple and mango separately in this dressing. Mix the shallot with the pineapple.
Divide the mango among four serving dishes and dust with a little chilli powder. Arrange the pineapple slices around the mango and garnish, if liked, with leaves from the reserved crown. Serve at once.
Use any leftover pineapple to make a salsa with chopped red pepper, red onion, lime juice and chilli. Serve with cold roast chicken or turkey.