Pineapple, mango and coconut fruit salad

Name: Pineapple, mango and coconut fruit salad
Yield: Serves 4
Ingredients: 1 pineapple; 1 mango, peeled, stoned and sliced mango; A few tbsp of vanilla syrup (from Sainsbury’s Special Selection); Strips of coconut; Handful of fresh mint leaves; Coconut ice cream (look for Hill Station Coconut and Rum Ice Cream, from gourmet food shops)

Easy
August 2008

Easy
August 2008

Serves 4
Ready in 30 minutes

This light tropical fruit salad recipe makes a great quick summer dessert.

Gluten-free recipes

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Ingredients

1 pineapple
1 mango, peeled, stoned and sliced mango
A few tbsp of vanilla syrup (from Sainsbury’s Special Selection)
Strips of coconut
Handful of fresh mint leaves
Coconut ice cream (look for Hill Station Coconut and Rum Ice Cream, from gourmet food shops)

Ingredients

1 pineapple
1 mango, peeled, stoned and sliced mango
A few tbsp of vanilla syrup (from Sainsbury’s Special Selection)
Strips of coconut
Handful of fresh mint leaves
Coconut ice cream (look for Hill Station Coconut and Rum Ice Cream, from gourmet food shops)

Method

Peel and quarter a ripe pineapple, then cut into long thin wedges. Toss together with the mango.
Drizzle over the vanilla syrup.
Toast strips of coconut until crunchy and golden.
Scatter over the fruit with fresh mint leaves and serve with either coconut ice cream (look for Hill Station Coconut and Rum Ice Cream, from gourmet food shops) or vanilla ice cream.

Method

Peel and quarter a ripe pineapple, then cut into long thin wedges. Toss together with the mango.
Drizzle over the vanilla syrup.
Toast strips of coconut until crunchy and golden.
Scatter over the fruit with fresh mint leaves and serve with either coconut ice cream (look for Hill Station Coconut and Rum Ice Cream, from gourmet food shops) or vanilla ice cream.