10 Minutes
0 Minutes
4 Persons
Tropical Mango Salad
Enjoy a refreshing and vibrant Tropical Mango Salad infused with the subtle richness of cold-pressed coconut oil. This salad combines the sweetness of ripe mangoes, the tanginess of pineapple, and the crunch of fresh vegetables, creating a delightful tropical dish perfect for any occasion.
To make this salad, dice ripe mangoes, fresh pineapple, cucumber, and red bell pepper. Thinly slice red onion and chop fresh cilantro. In a small bowl, whisk together cold-pressed coconut oil, lime juice, honey (or maple syrup), salt, black pepper, and red chili flakes. This dressing adds a silky texture and enhances the tropical flavors.
Toss all the ingredients together in a large bowl, ensuring the dressing coats everything evenly. For an added crunch, garnish with roasted cashews or almonds. Serve immediately or chill for 15 minutes to let the flavors meld beautifully.
Ingredients
- 2 ripe mangoes, diced
- 1 cup pineapple, chopped
- 1 cup cucumber, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted cashews or almonds (optional, for crunch)
- 1 tablespoon cold-pressed coconut oil
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup (for a vegan option)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for spice)
Steps
- Prepare Ingredients: Dice the mangoes, pineapple, cucumber, and bell pepper. Thinly slice the red onion and chop the cilantro.
- Make the Dressing: In a small bowl, whisk together cold-pressed coconut oil, lime juice, honey, salt, black pepper, and chili flakes.
- Combine: In a large bowl, add all the chopped ingredients. Drizzle the dressing over and toss gently to combine.
- Serve: Garnish with roasted nuts for added crunch. Serve immediately or chill for 15 minutes to let the flavors blend beautifully.