Ingredients
| 1 | lg. ripe mango | | 1-1/4 cup | fresh pineapple, cut into 1/2 inch pieces | | 1 | papaya, peeled, seeded and cut into 1/2 inch cubes | | 1 | md. red onion, finely chopped | | 2 | serrano chiles, seeded and finely chopped | | 1 cup | fresh mint leaves, coarsely chopped | | 1/4 cup | fresh lime juice | | 1/2 tsp. | salt | | 1 tsp. | freshly ground pepper | | 3 tbsp. | peanut oil |
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Instructions
Using a sharp knife, trim the skin off the mango, then cut the soft flesh from around the oblong seed. Cut the flesh into 1/2 inch cubes and place in medium bowl. Add the pineapple papaya, onion, chiles and mint. Toss well. In a small bowl, whisk the lime juice with the salt and pepper. Gradually whisk in the oil until incorporated. Pour the dressing over the fruit and toss gently. Cover and refrigerate for at least 1 hour and up to 6 hours.
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