pineapple mango salad dressing

My husband is a mango nut. Put the chilli, garlic, ginger, lime juice, olive oil and sugar into a food processor or blender and whiz for 10sec to combine. I made it the night before. 2 Tbsp crispy shallots. DIRECTIONS. The juices from the mango and pineapple were enough. 1 packet baby cucumber, halved and slice on the diagonal. handful of greens such as Vietnamese mint, Thai basil, mint, or basil leaves for garnishing. Serve at room temperature or refrigerate until serving time. He asked me to make it again after only a couple of days. ¼ pineapple, cut into chunky slices. For the salad: 1 punnet cherry tomatoes, halved. 1 just ripe mango, peeled and cut into chunky slices. Toss gently. That gives the dried cranberries a chance to plump. Let stand 10 minutes. I took it to a party and everyone wanted the recipe. I did not add a dressing as some of the reviewers suggested. Stir to coat. Place mangos, kiwi,and pineapple in a large bowl. Add remaining ingredients. First, make the dressing.

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