Flying Coconut-Lime Mango Salad
A refreshing tropical salad with juicy mango, creamy avocado, and a tangy lime-cilantro dressing that’s light enough to carry on a flight. This tropical-inspired salads (dairy-free) ready in about 15 minutes pairs mango, medium avocado, red onion 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 280 calories and feeds 2, 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 cup mango
- 1 medium avocado
- 1/4 cup red onion
- 3 tbsp lime juice
- 2 tbsp coconut milk
- 2 tbsp fresh cilantro
- 1 tbsp sesame seeds
- 1/4 tsp black pepper
Instructions
- Step 1: Peel and dice mango into 1/2-inch cubes. Halve and pit avocado, then slice thinly. Thinly slice red onion into rings.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp coconut milk, 2 tbsp fresh cilantro, and 1/4 tsp black pepper until smooth.
- Step 3: In a large bowl, combine mango, avocado, and red onion. Pour dressing over salad and toss gently until all ingredients are evenly coated.
- Step 4: Sprinkle with 1 tbsp sesame seeds and additional cilantro leaves for garnish. Serve immediately to prevent avocado browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Flying Coconut-Lime Mango 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 Flying Coconut-Lime Mango 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 mango from drying out.
Can I substitute ingredients in Flying Coconut-Lime Mango 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 Flying Coconut-Lime Mango Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Flying Coconut-Lime Mango Salad dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Perfect salads recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
