Get ready to transform your ordinary meal into an extraordinary culinary adventure with this vibrant and tantalizing Chili Spiced Coconut Mango Salad! Imagine a perfect harmony of sweet, spicy, and tropical flavors that will transport you to a sun-drenched beach with just one bite. This quick and easy recipe is not just a salad – it's a sensory experience that combines the lusciousness of ripe mangoes, the crunch of toasted coconut, and a subtle kick of chili that will leave you craving more.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 ripe mango, diced
- 1 cup shredded coconut
- 1 red chili, finely chopped
- 1 lime, juiced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and prepare all ingredients. Peel the ripe mango and dice into small, uniform cubes approximately 1/2 inch in size.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant, stirring constantly to prevent burning. This should take about 3-4 minutes. Remove from heat and let cool.
- Carefully remove seeds from the red chili and finely mince to release maximum flavor while controlling heat intensity.
- In a medium mixing bowl, combine diced mango, toasted coconut, and finely chopped red chili.
- Squeeze fresh lime juice directly over the salad mixture, ensuring even distribution. The acidity will help brighten the flavors and prevent mango from browning.
- Sprinkle salt to taste, gently tossing all ingredients to ensure even seasoning and flavor integration.
- Cover and refrigerate for 10 minutes to allow flavors to meld together.
- Before serving, garnish with fresh cilantro leaves, torn or chopped to release their aromatic oils.
- Serve chilled as a refreshing side dish or light tropical salad, perfect for warm weather or as a complementary accompaniment to grilled dishes.
Tips
- Choose a perfectly ripe mango that yields slightly to gentle pressure for the best flavor and texture.
- When toasting coconut, stay vigilant and stir constantly to prevent burning – golden brown is your goal!
- For those sensitive to heat, remove the chili seeds to reduce spiciness while maintaining flavor.
- Use fresh lime juice for the brightest, most vibrant taste – bottled juice can't compare.
- Let the salad rest in the refrigerator for at least 10 minutes to allow flavors to meld and intensify.
- For an extra flavor boost, consider adding a drizzle of honey or a sprinkle of fresh mint alongside the cilantro.
- This salad is incredibly versatile – serve as a side dish, a light lunch, or even a unique salsa for grilled proteins.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
