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Ingredients
- 2 1/2 pounds peeled, cored pineapple
- 2 firm-ripe mangoes (3/4 to 1 lb. each)
- 1 or 2 limes (3 oz. each), rinsed
- 3 tablespoons minced crystallized ginger
Method
- Cut pineapple crosswise into 1/2 inch-thick rings; arrange on a platter.
- Peel mangoes. Slice fruit off pits and cut into 1/2-inch chunks; discard pits. Arrange mangoes over and around pineapple. Cut limes into wedges and place on platter.
- Sprinkle ginger evenly over fruit. Squeeze lime juice from wedges over fruit to taste.
