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.
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.
Video
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.