Stuffed pineapple with mango sauce

Put the pineapple flat and cut it into four parts with a sharp knife. Pineapple of pineapple with knife carefully cut loose from peel, to approx. 1 cm from pineapple peel. - Eyes - cut from pineapple and hard core from flesh and cut pineapple into pieces. Drip with kirsch (possibly stored in refrigerator for 1 to 2 hours).

Kiwi thinly peel and cut into slices. Carefully wash raspberries. Peel pineapple, raspberries and kiwi together. Mango peel and cut flesh into small pieces. Mango with hand blender or in food processor puree until smooth sauce. Season with lemon juice and powdered sugar. Place pineapple portions on four plates and distribute pineapple salad over them. Create mango sauce. Garnish with leaves of mint.