Pineapple, Mango & Orange Fruit Salad

Prep Time 30 minutes
Total Time 30 minutes
Servings 6


  • 1 3- to 4-lb pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
  • 2 lb firm-ripe mangoes 2 to 4, peeled, pitted, and cut into 3/4-inch chunks
  • 2 cups fresh orange juice
  • 1/4 to 1/2 teaspoon cayenne or to taste
  • 2 1/2 oz crumbled queso aejado also called cotija or queso fresco (1/2 cup)


  • Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.

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