Charred Tiki-Style Coconut and Mango Salad

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A refreshing tropical salad featuring charred coconut flakes, ripe mango, and a zesty lime dressing inspired by Oceanian flavors. This Mediterranean-inspired salad recipe (vegan), ready in about 20 minutes, pairs ripe mango, unsweetened shredded coconut, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1 large, peeled and diced into 1/2-inch cubes ripe mango
• 1/2 cup unsweetened shredded coconut
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat a dry skillet over medium heat. Add 1/2 cup unsweetened shredded coconut and toast, stirring frequently, for 3-4 minutes until golden brown and fragrant. Remove from heat and let cool.
2. Step 2: In a large bowl, combine 1 large diced ripe mango, 1/2 cup finely diced red bell pepper, and 1/4 cup chopped fresh cilantro leaves.
3. Step 3: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp honey, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: Pour the lime dressing over the mango mixture and toss gently to coat.
5. Step 5: Sprinkle the toasted coconut over the salad just before serving to preserve crunch and add a smoky, nutty note.