1. To make the pineapple bowl for the dip, cut the pineapple in half crosswise. Using a sharp knife, cut around the fruit in the lower half of the pineapple, separating the flesh from the shell. Use a spoon to remove the flesh. Trim away any ragged edges of fruit, and use this fruit to make the dip. Slice any remaining fruit, including the fruit in the upper half of the pineapple. Set the pineapple bowl and slices aside.
2. Peel the mangoes and cut the flesh into strips. Rinse the strawberries and pat dry. Set aside.
3. To assemble the platter, place the pineapple bowl in the center of a 12-inch serving plate. (Trim the bottom with a sharp knife, if necessary, to allow it to stand firmly.) Fill the bowl with the Fresh Fruit Dip.
4. Arrange half of the pineapple slices on one side of the bowl, and half on the opposite side of the bowl. Similarly arrange the mango strips in 2 sections on opposite sides of the bowl. Fill in the spaces between the pineapple and mango with the strawberries. Garnish the platter with the mint leaves, if desired.