Ingredients

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)

Description

Made In Mexico: This Dish, Created By Food Editor Shelley Wiseman's Friend Aurelia, Will Start Your Day With A Cayenne Kick. It Also Doubles As A...

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