Mango and Coconut Chachacha Salad

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A refreshing Tanzanian street food salad combining ripe mangoes, shredded coconut, and zesty lime dressing. This African-inspired salad recipe, ready in about 10 minutes, pairs ripe mango, peeled and diced, fresh coconut meat, shredded, red onion, finely sliced 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 150 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

• 2 cups (300 g) ripe mango, peeled and diced
• 1/2 cup (50 g) fresh coconut meat, shredded
• 1/4 cup (40 g) red onion, finely sliced
• 2 tbsp fresh lime juice
• 1 tsp honey
• 2 tbsp fresh cilantro leaves, chopped
• 1/4 tsp salt
• 1 small fresh red chili, finely chopped (optional)

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Instructions

1. Step 1: In a large mixing bowl, combine 2 cups peeled and diced ripe mango and 1/2 cup shredded fresh coconut meat.
2. Step 2: Add 1/4 cup finely sliced red onion and 1 small finely chopped fresh red chili if using, tossing gently to combine.
3. Step 3: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tsp honey, and 1/4 tsp salt until the honey dissolves.
4. Step 4: Pour the lime dressing over the mango and coconut mixture, tossing well to coat all ingredients evenly.
5. Step 5: Sprinkle 2 tbsp chopped fresh cilantro on top and serve immediately as a bright, fresh salad or side dish.