This recipe was supposed to be part of another recipe (coming later this week) but I didn’t want to get lost in the shuffle because it’s so good. I often make really delicious salads (salsa? salad? what’s the difference?*) for garnishes that can really stand on their own but often times I forget that they’re there and they fade into memory (remember that great corn salad from last week?). This one, this mango coconut salad, I want to keep at the forefront.

I made this to top a burger (wait for it) and then with one bite I knew that it could eat the whole bowl, without the burger. It’s so simple and so versatile and just so…summer. Perfect for the season’s last barbecue, perfect for that day-long picnic, or as a garnish for a burger, a wrap, some fish, or even eggs.

Five ingredients.

mango

red onion

lemon (yup, not lime)

cilantro

coconut

I’d say no cooking but the coconut has to be toasted to give it some color, crunch and a bit more flavor. That takes no more than 10 minutes, so the time commitment for this bowl of beauty is less than an episode of Grace & Frankie**.

*Salsa is actually the Mexican word for sauce. So, not the same as a salad at all. As such, this is a mango-coconut salad.

**Have you watched yet? I love everyone in it- it’s cracking me up these days.

Mango Coconut Salad

August 30, 2017

Servings: 4

Cook: 15 min

Total: 15 min

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Mango Coconut Salad is a refreshing summer salad, with juicy mango, crunch toasted coconut and sharp red onion for fully balanced bite.

By: Chrissy

Ingredients

1 red onion, diced (about 1 cup)
2 whole mangos, diced
1 lemon, juiced
1/2 cup cilantro, chopped
1 cup unsweetened coconut flakes
1 tsp salt

Directions

Step 1 In a dry skillet over medium heat, add the coconut flakes, Cook until toasted, about 15 minutes, stirring every few minutes to prevent them from burning.
Step 2 Meanwhile, in a medium sized bowl, add the remaining ingredients. Give it a mix. Just before serving, add the toasted coconut (leaving it in longer will make it soggy). Serve!