Coconut Mango Tiki Salad
A vibrant tropical salad combining ripe mango, creamy coconut, and zesty lime for a refreshing twist on island flavors. This tropical-inspired salads ready in about 15 minutes pairs medium, diced ripe mango, fresh coconut milk, julienned 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 120 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
- 2 medium, diced ripe mango
- 1/2 cup fresh coconut milk
- 1, julienned red bell pepper
- 1 tbsp lime juice
- 1/2, finely sliced jalapeño
- 1/4 cup, chopped fresh cilantro
- 1 tsp brown sugar
Instructions
- Step 1: In a large bowl, combine diced mango, julienned bell pepper, and sliced jalapeño. Add 1/2 cup coconut milk and 1 tbsp lime juice. Toss until evenly coated.
- Step 2: In a small bowl, whisk together 1/4 cup cilantro, 1 tsp brown sugar, and remaining 1/2 tbsp lime juice to create a zesty dressing. Pour over the salad and stir to combine.
- Step 3: Let sit for 10 minutes to allow flavors to meld. Serve chilled, garnished with additional cilantro and a lime wedge.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Mango Tiki Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Mango Tiki Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced ripe mango from drying out.
Can I substitute ingredients in Coconut Mango Tiki Salad?
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 Coconut Mango Tiki Salad 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 Coconut Mango Tiki Salad?
Tropical salads 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
