Tropical Citrus and Mango Salad with Coconut Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant salad featuring fresh mango, citrus segments, and a tangy coconut dressing that captures the essence of a tropical beach day. This mediterranean-inspired salads ready in about 25 minutes pairs ripe mango, navel orange, pink grapefruit 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 210 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 ripe mango
• 2 navel orange
• 1 pink grapefruit
• 1/4 cup red onion
• 2 tbsp fresh cilantro
• 3 tbsp extra-virgin olive oil
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 tsp sea salt

Instructions

1. Step 1: Peel and dice the mango into 1/2-inch cubes, discarding the pit.
2. Step 2: Segment the navel oranges and pink grapefruit by cutting between membranes, then gently separate the sections.
3. Step 3: Thinly slice the red onion and soak in cold water for 5 minutes to mellow the bite, then drain.
4. Step 4: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp coconut milk, 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp sea salt until emulsified.
5. Step 5: Gently toss the diced mango, citrus segments, drained red onion, and 2 tbsp chopped cilantro with the vinaigrette until evenly coated.
6. Step 6: Let sit at room temperature for 10 minutes to allow flavors to meld before serving.