Pineapple-Mango Salad with Coconut-Lime Dressing

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

A vibrant mix of fresh pineapple and mango tossed in a creamy coconut-lime dressing, perfect for a refreshing side or light meal. This international-inspired salads (vegetarian) ready in about 15 minutes pairs fresh pineapple chunks, fresh mango chunks, unsweetened 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 140 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.

★ 4.1 (14 ratings) Prep: 15 min Serves 4 International cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 2 tbsp lime juice, 1 tbsp honey, 1/4 cup coconut milk, 1/4 cup plain Greek yogurt, 1/4 tsp ground ginger, and a pinch of salt until fully combined and smooth.
  2. Step 2: Add 2 cups fresh pineapple chunks and 1 cup fresh mango chunks to the bowl, then gently fold until the fruit is evenly coated with the dressing.
  3. Step 3: Sprinkle 1/4 cup unsweetened coconut flakes over the salad just before serving to add a delightful crunch.

Frequently asked questions

How long does Pineapple-Mango Salad with Coconut-Lime Dressing 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 Pineapple-Mango Salad with Coconut-Lime Dressing?

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 pineapple chunks from drying out.

Can I substitute ingredients in Pineapple-Mango Salad with Coconut-Lime Dressing?

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 Pineapple-Mango Salad with Coconut-Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pineapple-Mango Salad with Coconut-Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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