Tamarind-Spiced Fruit Salad with Cashews

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant mix of seasonal tropical fruits tossed in a tangy tamarind dressing, garnished with toasted cashews for crunch and depth. This East African-inspired salad recipe, ready in about 18 minutes, pairs mango, pineapple, tamarind paste 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 280 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.

Prep: 15 min Cook: 3 min Serves 2 East African cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 medium mango into bite-sized pieces. Combine with 1 cup diced pineapple in a bowl.
  2. Step 2: Whisk together 2 tbsp tamarind paste, 1 tbsp honey, and 1 tbsp lime juice until smooth and well-combined.
  3. Step 3: Pour tamarind dressing over the fruit mixture and toss gently to coat evenly, ensuring all pieces are lightly glazed.
  4. Step 4: Toast 1/4 cup cashews in a dry skillet over medium heat for 3 minutes until golden and aromatic, then let cool. Sprinkle over salad and garnish with 1 tbsp chopped mint leaves before serving.

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