Put the honey in a saucepan and warm it up. Remove from heat, add half a tablespoon of the finely chopped mint and stir in. Set aside for a few minutes.
In the meantime, straighten the pineapple and mango. To do this, cut the stalk off the top of the pineapple, cut down the side walls (shell) with the knife while standing. Halve and quarter the pineapple. Cut out the stalk in the middle and then cut in half again. Now cut this into cubes and place in a bowl. Peel the mango, remove the pulp from the stone and cut into cubes. Add to the pineapple and pour the honey over it. Mix everything well, sprinkle with the remaining mint and serve.
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