Charred Mango and Taro Root Salad with Toasted Coconut Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes blends large fresh mango, peeled and sliced, shredded unsweetened coconut, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Charred Mango and Taro Root Salad with Toasted Coconut Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Mango and Taro Root Salad with Toasted Coconut Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Mango and Taro Root Salad with Toasted Coconut Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Mango and Taro Root Salad with Toasted Coconut Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Mango and Taro Root Salad with Toasted Coconut Dressing?

Polynesian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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