Charred Mango and Taro Root Salad with Toasted Coconut Dressing

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad combining smoky charred mango, tender taro root, and a toasted coconut dressing for a Polynesian-inspired flavor profile. This Polynesian-inspired vegetarian recipe, ready in about 45 minutes, pairs fresh mango, peeled and sliced, shredded unsweetened coconut, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Polynesian cuisine 240 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 large fresh mango, peeled and sliced
1 lb taro root, peeled and diced into 1-inch cubes
1/3 cup shredded unsweetened coconut
2 tbsp rice vinegar
1 tbsp honey
1 tbsp lime juice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh mint leaves

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb diced taro root with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, tossing halfway, until tender and edges are golden.
Step 2: While taro roasts, heat a skillet over medium-high heat. Add 1/3 cup shredded unsweetened coconut and toast for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat.
Step 3: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper to make the dressing.
Step 4: Char the 1 large peeled and sliced mango by placing slices on a hot grill pan over medium-high heat. Cook for 2 minutes per side until grill marks appear and mango softens slightly.
Step 5: In a large bowl, combine roasted taro, charred mango slices, and 2 tbsp chopped fresh mint. Drizzle the toasted coconut dressing over and toss gently to combine. Sprinkle toasted coconut on top before serving.