Mango-Lime Coconut Salad with Toasted Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring sweet mango, zesty lime dressing, and crunchy toasted cashews for a refreshing island-inspired side. This tropical-inspired salads ready in about 23 minutes pairs mango, red onion, coconut flakes 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 285 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.

★ 4.2 (15 ratings) Prep: 20 min Cook: 3 min Serves 2 Tropical cuisine 285 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast cashews in a dry skillet over medium heat for 3 minutes until golden, shaking pan frequently to prevent burning. Transfer to a plate to cool.
  2. Step 2: Whisk lime juice, rice vinegar, honey, 1 tbsp olive oil, and pinch of salt in a bowl until emulsified.
  3. Step 3: Toss mango, red onion, and coconut flakes in a large bowl. Drizzle with dressing and gently fold until evenly coated.
  4. Step 4: Top salad with toasted cashews just before serving to maintain crunch.

Frequently asked questions

How long does Mango-Lime Coconut Salad with Toasted Cashews take to make?

Total time is about 23 minutes (20 min prep + 3 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 Mango-Lime Coconut Salad with Toasted 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 mango from drying out.

Can I substitute ingredients in Mango-Lime Coconut Salad with Toasted 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 Mango-Lime Coconut Salad with Toasted Cashews 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.

What goes well with Mango-Lime Coconut Salad with Toasted Cashews?

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.

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