Aurelia's Breakfast Fruit Salad
['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)']
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
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