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Mango Salad with Toasted Coconut and Cashews
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.
4
Servings
45 minutes
30 minutes active
Ingredients
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⅓
cup unsweetened wide-flake coconut
-
⅓
cup roasted cashews, roughly chopped
Directions
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01In 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.
