Tropical mango salad with coconut and mint
Prep time
Total time
Serves: 4
  • 1 mango
  • ½ pound purple cabbage, finely shredded
  • ½ red bell pepper, seeded and thinly sliced
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • ½ inch piece of ginger, finely grated
  • 1 teaspoon honey
  • 1 tablespoon melted coconut oil, cooled to room temperature
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup flaked coconut, lightly toasted
  • 3 tablespoons black sesame seeds
  • ½ cup thinly sliced fresh mint
  • ¼ cup toasted cashews, chopped
  1. Slice the mango close from top to bottom close to the pit, yielding two slices. For a quick and easy way to peel the mango place the edge of a cut mango of the rim of a drinking glass and using a little pressure slide the mango down the side of the glass. You should end with a nice piece of mango that you can slice into cubes.
  2. Toss the mango with the cabbage and red pepper in a large bowl.
  3. For the dressing combine the lime juice, rice vinegar, grated ginger, honey, salt and pepper in a small bowl. Pour the dressing over the mango mixture and toss to combine. At this point you can let the salad sit in the fridge for up to an hour to allow the flavors to meld. To serve sprinkle the salad with the coconut, sesame seeds, mint and cashews and toss lightly to combine.
Recipe by Scaling Back at