Hibiscus & Mango Coconut Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A refreshing tropical salad featuring vibrant hibiscus, sweet mango, and creamy coconut, balanced with a zesty lime dressing. This Tropical-inspired salad recipe (vegan), ready in about 20 minutes, pairs mango, fresh hibiscus flowers, unsweetened shredded coconut 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 220 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 cup, cubed mango
• 1/4 cup, finely chopped fresh hibiscus flowers
• 1/2 cup unsweetened shredded coconut
• 1/4 cup, thinly sliced red onion
• 2 tbsp lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp honey

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Instructions

1. Step 1: In a medium bowl, whisk together 2 tbsp lime juice, 1 tbsp extra-virgin olive oil, and 1 tsp honey to create the vinaigrette until emulsified.
2. Step 2: Add 1 cup cubed mango, 1/4 cup finely chopped fresh hibiscus flowers, 1/2 cup unsweetened shredded coconut, and 1/4 cup thinly sliced red onion to the vinaigrette, tossing gently until all ingredients are evenly coated and the hibiscus begins to soften slightly.
3. Step 3: Let the salad sit for 10 minutes at room temperature to allow flavors to meld, then serve chilled as a light lunch or side dish, garnished with additional hibiscus flowers for color.