Goan Coconut and Green Mango Salad with Roasted Cashews
A refreshing salad combining tart green mango, freshly grated coconut, and crunchy roasted cashews tossed in a tangy mustard seed dressing. This indian-inspired salads ready in about 15 minutes pairs green mango, peeled and julienned, fresh grated coconut, roasted cashews, chopped 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 3, 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 green mango, peeled and julienned
- 1 cup fresh grated coconut
- 1/4 cup roasted cashews, chopped
- 1 tsp mustard seeds
- 8 leaves curry leaves
- 1 green chili, finely chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp sugar
- 2 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and 8 curry leaves. Sauté until the mustard seeds pop and the curry leaves become crisp, about 1 minute. Add 1 finely chopped green chili and cook for another 30 seconds.
- Step 2: In a large mixing bowl, combine 1 cup peeled and julienned green mango and 1 cup fresh grated coconut.
- Step 3: Pour the hot mustard seed and curry leaf oil mixture over the mango and coconut. Add 1 tsp salt, 1/2 tsp sugar, and 2 tbsp lime juice. Toss everything gently but thoroughly to mix.
- Step 4: Sprinkle 1/4 cup chopped roasted cashews over the salad just before serving to add crunch and a nutty flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Coconut and Green Mango Salad with Roasted Cashews take to make?
Total time is about 15 minutes (10 min prep + 5 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 Goan Coconut and Green Mango Salad with Roasted Cashews?
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 fresh grated coconut from drying out.
Can I substitute ingredients in Goan Coconut and Green Mango Salad with Roasted Cashews?
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 Goan Coconut and Green Mango Salad with Roasted Cashews for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Goan Coconut and Green Mango Salad with Roasted Cashews?
Indian 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.
