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Mango Salad with Toasted Coconut and Cashews

Mango Salad with Toasted Coconut and Cashews

By Rose HattabaughOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    30 minutes active

This bright, tropical salad gets a zingy boost from red onion pickled quickly in lime juice. Combined with ripe, juicy mangoes, the result is a balanced tangle of tangy and sweet flavors, as well as contrasting soft and crisp textures. Toasted coconut and cashews contribute crunch, while mint adds cool, fresh notes. Don’t worry if the mango slices are uneven—a loose, thrown-together look is part of the salad’s charm. This is great paired with grilled fish or shrimp, as well as pork or chicken.

Ingredients
  • ⅓

    cup unsweetened wide-flake coconut

  • ⅓

    cup roasted cashews, roughly chopped

  • 1

    small red onion, halved and thinly sliced

  • 1

    teaspoon grated lime zest, plus 3 tablespoons lime juice

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 2

    14 to 16 ounce ripe mangoes, peeled, pitted and thinly sliced

  • ½

    cup lightly packed fresh mint OR cilantro OR a combination, torn

Step 1

In an 8-inch skillet over medium, toast the coconut and cashews, stirring, until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate and cool to room temperature. Meanwhile, in a large bowl, stir together the onion, lime zest and juice and ¼ teaspoon salt; let stand for 15 minutes.

Step 2

To the onion mixture, stir in the oil and ¼ teaspoon each salt and pepper. Add the mangoes and mint, then toss. Taste and season with salt and pepper. Transfer to a platter and sprinkle with the coconut and cashews.

Step 3

Optional garnish: Flaky sea salt OR thinly sliced Fresno or jalapeño chilies OR both

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