• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Devil Wears Salad
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Pairings
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Fall Salads
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Ingredient Pairings
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Budget Salad Recipes

    Tropical Mango Salad Recipe with Coconut

    Published: Mar 22, 2023 by The Devil Wears Salad

    Jump to Recipe
     

    Colourful summer mango salad recipe that is bursting with fresh, vibrant tropical flavours. Effortless to put together, the combination of sweet mangoes and toasted coconut flakes with a tangy lime dressing is utterly delicious.

    Tropical Mango Salad Recipe on a brown plate with gold cutlery sitting on to of grey napery this recipe
    Jump to:
    • Why You’ll Love Our Mango Salad Recipe 
    • What Types of Mangoes to Use in Salads?
    • How To Cut a Mango For Salad 
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • How to Make This Salad Perfectly (Expert Tips)
    • Great Mains for This Salad
    • Frequently Asked Questions
    • Recipe

    Why You’ll Love Our Mango Salad Recipe 

    There are many ways to create a mango salad recipe. The sweet juicy flesh of mango is such a wonderful pairing with so many different ingredients. 

    With tropical flavours in mind, I wanted to create a delicious balance of sweet, sour, savoury and crunch in one mouthful. 

    The sweet golden mangoes are perfect with crisp red cabbage, pops of juicy cherry tomatoes, aromatic roasted coconut flakes and crunchy peanuts with a tangy lime and fish sauce dressing. 

    This combination of mango salad is not only delicious but also healthy with all the different colours of fruit and vegetables. There is a reason why many health bodies say to eat the rainbow!

    What I love about this summer salad recipe is the vibrancy of flavours as well as the amazing textures together. Plus, the little effort you need to create a wonderfully colourful dish to serve during summer barbecues, potluck gatherings and outdoor picnics. 

    What Types of Mangoes to Use in Salads?

    There are approximately 10 or so types of mangoes grown in Australia, but globally there are over 1000 varieties. 

    The most popular types of mangoes in Australia are the Kensington Pride, Calypso, Honey Gold and R2E2 – all golden yellow mangoes with delicious sweet flesh when ripe. 

    We also grow the green varieties Nam Doc Mai and Keo Savoy which are eaten crunchy with a sweet tang flavour. Nam Doc Mai will turn yellow when ripe whilst Keo Savoy stays green even when ripe.

    Each type of mango has a unique flavour and texture, which means some will be better suited to salads than others. 

    For classic Thai mango salads, green mangoes are commonly used as they provide a delicious bite and the tangy flavour offsets the salty fish sauce dressings nicely. I loved matching green mangoes with salty tamarind dressing. 

    For golden yellow types of mangoes, you can have it with spicy mango salsa with avocado

    or even puree the mango as a sweet base for a fresh fig salad recipe.

    highlighting two mangos in front with small bowls of mango salad ingredients faded in background

    How To Cut a Mango For Salad 

    There are many ways you can cut a mango for salad. 

    The most popular one would have to be diced mango cubes. You can also cut a mango into long strips, as demonstrated in our guava salad. 

    Alternatively, for something different, try slicing the mangoes into fan shapes like our mango avocado salad with chorizo. This creates a composed salad versus the usual tossed mango salad.

    To dice a mango, I like to cut the mango lengthwise from each side of the fruit (aka the cheeks) as close to the mango pit as possible and then use a large spoon to scoop the mango cheeks out of the peel before cutting into cubes.

    Recipe Overview

    Flavours/Textures: When building a salad, you want layers of vegetables/fruit and toppings that create a delicious mouthfeel and crunchy texture. This salad with mango recipe has it all with juicy mangoes against red cabbage plus crunchy peanuts and coconut flakes. 

    For flavour, the sweetness of the mangoes is wonderfully offset by the zesty lime fish sauce dressing. And the toasted coconut flakes really give the salad all the tropical vibes. 

    Ease: No cooking is involved, just a few chopping tasks. This is an easy mango salad to make.

    Time: Not only effortless to make, but it is also a quick side salad to whip up. I estimate no more than 20 minutes to make. 

    Ingredients

    These are the main ingredients you need for tropical mango salad:

    Individually labelled ingredients for Tropical Mango Salad Recipe

    Mango: Any variety of mangoes would work for this salad. Choose 2-3 ripe but firm mangoes.

    Red cabbage: I love the texture of red cabbage against the soft juicy mango. Plus, the red-purple hues against the bright yellow mangoes are so summery!

    Cherry tomatoes: Summer is the best season for tomatoes, so it is clear to add juicy cherry tomatoes to a summer salad. 

    Toasted coconut flakes: This is the more surprising ingredient in the salad. It is not one to omit because coconut flakes really add tropical flavour to the salad! 

    I love the nutty flavours of toasted coconut flakes. Plus, the wider flakes add a noticeable crunch to the overall mouthfeel. 

    Mint: Strangely, mango and mint are delicious food pairings. The freshness of mint offsets the sweetness of mango. 

    Peanuts: Use roasted peanuts if you can. If you only have raw peanuts, dry toast them in a frying pan before adding them to salad. 

    Lime: I am using both lime zest and juice in the recipe. The lime zest is fragrant and gives an extra zesty aroma to the salad. The lime juice counterbalances the fish sauce in the tangy dressing. 

    Fish sauce: A pantry staple for us, the umami fish sauce ties all the sweetness of the salad together. 

    Variations and Substitutions

    Substitute for toasted coconut flakes: If you can’t find pre-toasted coconut flakes, you can lightly toast plain coconut flakes on the frying pan. Alternatively, you can substitute with coconut chips. They will be slightly crunchier in texture. 

    Vegan option: Switch the fish sauce with a vegan fish sauce or soy sauce in the salad dressing if you need a vegetarian salad.

    Nut alternatives: Omit peanuts for a nut-free salad recipe or switch to pine nuts or cashews.

    Spicy version: I have previously made this recipe with chilli peanuts, where I toasted the peanuts with chilli flakes before adding them to the salad. You can still do this or add fresh chilli to the dressing for a spicy mango salad. 

    Increase the lime juice: I love a zestier dressing and would sometimes add more lime juice. It is up to your preference.

    Extra ingredients: You can build your own mango salad with additional ingredients such as avocado, red bell peppers, fresh corn, jalapeno, chilli flakes, arugula and cilantro.  

    Instructions

    Step by step instructions for how to make mango salad recipe: 

    How to Prepare the Salad

    Cut the mango lengthwise from each side of the fruit (aka the cheeks!) as close to the mango pit as possible. 

    Then, scoop each mango cheek out of the peel using a large spoon. 

    Place mango cheek on chopping board and dice into cubes. 

    Scooping out mango cheek with a spoon on a wooden chopping board with a bowl of cabbage on the side
    Cutting mango with a knife on a wooden chopping board with a bowl of mango on the side

    Thinly shred red cabbage. You can use a mandolin or sharp knife. 

    Wash and cut cherry tomatoes in half.

    Slicing red cabbage with a knife on a wooden chopping board with a bowl of cabbage on the side
    Cutting cherry tomatoes with a knife on a wooden chopping board with a blue bowl of tomatoes on the side

    Wash mint leaves and shake dry.

    Roughly chop toasted peanuts.

    How to Make Fish Sauce Lime Vinaigrette

    For this mango salad dressing, dissolve brown sugar in hot water in a small bowl.  

    Add fish sauce, lime juice and grapeseed oil and mix well. 

    Squeezing lemon in a yellow citrus squeezer over a mixing bowl of salad dessing

    How To Assemble Salad 

    In a large mixing bowl, place red cabbage, cherry tomatoes and mango. Mix together gently. 

    Add half the portion of roasted coconut flakes and peanuts to salad. Lightly toss together. 

    Dress salad and mix well to make sure the ingredients are well coated. 

    pouring salad dressing into a large green salad bowl with mango salad

    However, do be careful with the mangoes as you don’t want to squash them and make them mushy, especially if you have very ripe ones.

    Tear mint leaves into mixing bowl.

    On a large serving plate, tumble salad onto plate. 

    Zest lime over salad, scatter remaining roasted coconut flakes and peanuts on top to serve. 

    How to Make This Salad Perfectly (Expert Tips)

    Choosing the mangoes: I have had friends who made this salad but with mangoes that were too ripe. The flavours will be fine, but the texture of the salad will be a bit too soft. Look for ripe mangoes but still firm to hold.

    Choosing the right oil for the salad dressing: I initially tried coconut oil in this mango salad dressing to test the coconut oil flavour with the mango and roasted coconut flakes. 

    However, I completely forgot that coconut oil returns to solid form when it cools to room temperature! I later discovered liquid coconut oil that could work in the dressing or by mixing it with olive oil. Apparently, that stops it from returning to solid form.

    You could go without the oil in the salad dressing, but I love the subtle aromas of avocado oil. You can, of course, substitute with grapeseed oil or mild olive oil.

    So be sure to use the correct type of oil in the dressing to avoid lumps or odd textures. 

    mango salad dressing ingredients in small bowls with mango, red cabbage, tomatoes and mint faded in the background

    Great Mains for This Salad

    What to serve with tropical mango salad? Try these delicious main dish recipes:

    This sweet tropical mango salad with the bite of the fish sauce lime vinaigrette is such a great accompaniment for this roasted duck legs with black pepper sauce.

    Meanwhile this pellet grill smoked meatloaf recipe would go so well with the sweetness of the mango. and you simply can’t go wrong with these air fryer teriyaki salmon bites.

    Frequently Asked Questions

    Can I make this salad in advance?

    You can prep the salad ingredients in advance, but I wouldn’t dress the salad until ready to serve. 

    How to store salad?

    This salad is best consumed on the day. It does not keep well overnight due to the ripe mango.

    How to choose a ripe mango? 

    Give it a gentle squeeze. A ripe mango will give slightly. Don’t focus too much on the colours, as the pink, red and orange hues do not indicate ripeness.

    Ways to use leftover mango?

    In Australia, mangoes are a clear sign that summer has arrived. When in season, mangoes are often sold in large trays at very affordable prices.

    Therefore we need to be creative and use this delicious tropical fruit in various ways. Mangoes do freeze well so that they can be stored for later use.  

    * Start the day with a healthy mango and coconut chia pudding for breakfast.
    * Adding a scoop of good vanilla ice cream with slices of mango.
    * Throw into a mango smoothie for a refreshing drink.
    * Spoil your family with our lobster salad with mango lime dressing.
    * Try making your own mango chutney. 
    * You could make a tray of sweet mango granita similar to our tangelo granita.
    * Lightly grilled mangoes with barbequed fish adds a refreshing touch. Grilling mango adds depth to the recipe with the slight caramelisation of the flesh.
    * Bring a tropical pavlova at your next gathering with lashings of fresh whipped cream, passionfruit, kiwi fruit and, of course, sweet mango. 


    I adore the amazing colours of this tropical mango salad recipe, and it never disappoints with flavour. 

    It is one of my go-to salads to make over the summer season. It works so well with grilled meats and barbeque fish as it helps cut through the fatty meal. 

    The multiple layers of texture and flavours are in harmonious conversations with each other, giving this mango salad recipe all the delicious tropical vibes. 

    That’s all!

    More Budget Friendly Salad Recipes

    • Chickpea Avocado Salad on a slate plate
      Chickpea Avocado Salad
    • Charred Truss Tomato Salad with Stracciatella
      Charred Truss Tomato Salad with Stracciatella
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Watercress Salad with Apple and Pear in a grey bowl with cheese and bread on the side
      Watercress Salad with Apple and Pear
    A close up of mint green bowl holding mango salad with chunks of mango, tomatoes, mint, red cabbage, coconut and peanuts.

    Recipe

    A close up of mint green bowl of mango salad with chunks of mango, tomatoes, mint, red cabbage, coconut and peanuts.
    Print Recipe
    4.98 from 46 votes

    Tropical Mango Salad Recipe with Coconut

    Colourful summer mango salad recipe that is bursting with fresh, vibrant tropical flavours. Effortless to put together, the combination of sweet mangoes and toasted coconut flakes with a tangy lime dressing is utterly delicious.
    Prep Time20 mins
    Total Time20 mins
    Course: Salad
    Cuisine: Asian
    Diet: Gluten Free, Low Lactose
    Dietary: Dairy Free, Gluten Free
    Servings: 4 people
    Calories: 341kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 3 mango, medium
    • 200 g cherry tomatoes
    • 2 cups red cabbage, shredded
    • ½ cup coconut flakes, roasted
    • ½ cup mint
    • ½ cup peanuts
    • 1 lime, zest

    Salad Dressing

    • 1 lime, juiced
    • 1⅓ tbsp fish sauce, divided
    • 1 tsp brown sugar
    • 1 tbsp hot water
    • 1 tbsp avocado oil

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Peel and cut mango into small cubes.
    • Thinly shred red cabbage. You can use a mandolin or sharp knife.
    • Wash and cut cherry tomatoes in half.
    • Wash mint leaves and shake dry.
    • Roughly chop toasted peanuts.

    Salad Dressing

    • In a small bowl, dissolve brown sugar in hot water.
    • Add fish sauce, lime juice and avocado oil and mix well.

    Assembly

    • In a large mixing bowl, place red cabbage, cherry tomatoes and mango. Mix together gently.
    • Add half the portion of roasted coconut flakes and peanuts to salad. Mix again.
    • Dress salad and mix well to ensure the ingredients are well coated.
    • Tear mint leaves into mixing bowl.
    • On a large serving plate, tumble salad onto plate.
    • Zest lime over salad, scatter remaining roasted coconut flakes and peanuts on top to serve.

    Notes

    • If you can’t find pre-toasted coconut flakes, you can lightly toast plain coconut flakes on the fry pan. Alternatively, you can substitute with coconut chips. They will be slightly crunchier in texture.
    • Avoid overripe mangoes. Look for ripe mangoes but still firm to hold.
    • Switch the fish sauce to a vegan fish sauce or soy sauce in the salad dressing if you need a vegan salad.
    • Omit peanuts for a nut-free salad recipe, or switch to pine nuts or cashews.
    • For a spicy mango salad, add fresh chilli into the dressing and gently toast the peanuts with chilli flakes before adding them to the salad.
    • Add more lime juice for a zestier fish sauce dressing. It is up to your preference.
    • You can build your own mango salad with additional ingredients such as avocado, red bell peppers, fresh corn, jalapeno, chilli flakes, arugula and cilantro.

    Nutrition

    Calories: 341kcal | Carbohydrates: 40g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 501mg | Potassium: 756mg | Fiber: 9g | Sugar: 27g | Vitamin A: 2677IU | Vitamin C: 105mg | Calcium: 93mg | Iron: 3mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

    Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates!

    Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    « What Goes with Watermelon?
    Wombok Salad Recipe with Red Cabbage and Apple »

    Reader Interactions

    Comments

    1. Sue

      June 23, 2020 at 11:12 am

      5 stars
      Love the lime dressing with the mango and coconut – another fabulous salad!

      Reply
      • The Devil Wears Salad

        June 27, 2020 at 3:38 pm

        Yes! So refreshing isn’t it? Especially with the fresh and juicy mango.

        Reply
    2. Debra

      June 23, 2020 at 10:17 am

      5 stars
      I love how colorful this salad is. Plus you’ve got a variety of textures and crunch. These are all so important to me….along with refreshing and tasty! Perfect!

      Reply
      • The Devil Wears Salad

        June 27, 2020 at 3:37 pm

        Us too! Love having a mouthful of interesting flavours and textures. Glad you like it too!

        Reply
    3. LaRena

      May 05, 2020 at 10:53 am

      Sounds so good. I absolutely adore mangos. Thanks for sharing.

      Reply
    4. Sierra Albis

      May 04, 2020 at 11:23 pm

      Love this post! Mangoes are my absolute favorite so I can not wait to try out this recipe! Looks absolutely delicious. Your site is so clean and bright! Thanks for the great post

      Reply
    5. Asma

      May 04, 2020 at 10:45 pm

      I absolutely love your salad. Its looks so fresh and yummy. Will try it out soon 🙂

      Reply
    6. The Crumby Vegan

      May 04, 2020 at 10:29 pm

      Loving that without the fish sauce this is totally vegan 🙂

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • crunchy noodle salad with wombok in a round grey bowl with serving spoon on the right
      Crunchy Noodle Salad with Cabbage
    • fennel courgette salad on a white plate in the middle with a smaller black plate filled with salad on the top left corner
      Courgette Salad with Fennel and Citrus
    • Grilled Little Gem Salad with Tahini Ranch Dressing served on a white plate over grey napery
      Little Gem Salad with Vegan Ranch Dressing
    • White Asparagus Salad Recipe on a grey plate with blue napkins and a bunch of parsley in the background
      White Asparagus Salad Recipe
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • Sous Vide Pork Tenderloin Salad surrounded by fresh feijoas and fall leaves
      Sous Vide Pork Tenderloin Salad
    • 2 serves of Baked Tempeh Salad on a grey plates
      Baked Tempeh Salad
    • brown mushrooms marinated in parsley, shallots, garlic, chilli flakes and vinegar served in a bowl with spoon on the side
      Quick Pickled Mushrooms Recipe
    • a bowl of freekeh grain salad with roasted beetroot and spiced sumac dressing drizzled on the side. Using gold fork and spoon to serve.
      Freekeh Grain Salad with Preserved Lemons
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • Creamy Cucumber Avocado Salad on a grey plate with black cutlery and grey napkin
      Creamy Cucumber Avocado Salad
    • Spicy Asian Chicken Salad in a grey bubble plate
      Spicy Asian Chicken Salad
    • hand holding spoon scooping chickpea salad from a beige plate with a small bowl of salad, lemons and feta around the plate.
      Chickpea Salad with Feta
    • Spicy Chinese Tofu Skin Salad in a speckled light brown bowl
      Spicy Chinese Tofu Skin Salad
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • soba noodles, pearl mushrooms, edamame, spring onions, cilantro and sesame seeds served in a grey bowl with fork on side
      Pearl Oyster Mushroom Noodle Salad Recipe
    • pear arugula salad on large grey plate next to a bowl of candied walnuts and arugula
      Pear Arugula Salad with Candied Walnuts
    • a plate of Waldorf salad with gold fork and spoon serving, a smaller bowl of salad and two bread rolls at the top of the plate.
      The Best Waldorf Salad Recipe
    • Vegan Couscous Salad with Blistered Tomatoes on a blue plate served with fresh basil and lemon on the side
      Vegan Couscous Salad with Blistered Tomatoes

    Footer

    The Devil Wears Salad Favicon

    About Us
    Accessibility Statement
    Privacy Policy
    Terms of Use
    Work With Us

    Facebook
    Instagram
    Pinterest
    Twitter

    ↑ back to top

    Copyright © 2022 The Devil Wears Salad