12 oz mango slices or chunks - FROZEN (important!)
3 granny smith apples, cored and sliced, but unpeeled
1 can crushed pineapple in own juice, drained
1 lemon
1/2 cup chopped toasted almonds or pecans
cinnamon
(1/4 cup sweet wine, if desired)
(1 tbsp honey, if desired)
Core and slice the apples. Juice the lemon and toss the apple slices with the juice. Chop the apples coarsely in a food processor or a mezzaluna. Put back in the bowl with the lemon juice and toss. Chop the frozen mangoes in the food processor or with a mezzaluna. If they are not frozen, they will turn to mush! Mix with the apples and juice and toss. Add cinnamon to taste - about 1/2 - 1 tsp. Mix well. Add wine if desired. Mix again. Last, add honey and pineapple and nuts. Let stand at room temperature to meld and then refrigerate. Will keep a week in the fridge.
If you like, you can make this with fresh mint for a different taste. It is also good with coconut, which I like, but DH isn't keen about. I could also think to substitute coriander for cinnamon and chop cilantro and serve the salad as a type of chutney.
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