Mango, Chilli & Coconut Salad
A vibrant, refreshing tropical salad bursting with bold flavours: bright golden mango strips tossed with crisp bean sprouts, fresh herbs, and a zingy lime-chilli-coconut dressing. Each mouthful offers a perfect balance of sweet, tangy, spicy, and creamy — juicy mango, fiery fresh chilli, aromatic basil and cilantro, crunchy bean sprouts, and rich coconut undertones. Topped with toasted peanuts and a light sprinkle of coconut. Beautifully colourful, wonderfully refreshing, naturally vegan, and absolutely addictive!
Shared by josh
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Salad Ingredients;
- 2 large ripe but firm mangoes — peeled, pitted, and cut into thin matchsticks
- 150 g fresh bean sprouts — rinsed and drained well
- 1 small red bell pepper — very thinly sliced into strips
- 3–4 stalks scallions / spring onions — thinly sliced diagonally
- 1 large bunch fresh cilantro — roughly chopped
- 1 large bunch fresh Thai basil or regular basil — leaves picked
- 1–2 fresh red chillies — thinly sliced (remove seeds for milder heat)
- #Creamy Coconut-Lime Dressing;
- 80 ml canned coconut milk — full fat, well shaken
- 3 tbsp fresh lime juice.. 1 tbsp coconut sugar or maple syrup
- 1 tbsp soy sauce or tamari.. 1 clove garlic — grated or very finely minced
- ½ tsp fresh ginger — grated.. Pinch of sea salt — to taste
- #Toppings;
- 4 tbsp roasted unsalted peanuts — roughly chopped
- 2 tbsp desiccated coconut or toasted coconut flakes
- Extra lime wedges — for squeezing
👩🍳 Instructions
- 1
Prepare the mango: Peel the mangoes and slice the flesh away from the pit. Cut the mango flesh into thin, long matchstick strips — try to keep them even in size so everything looks beautiful and mixes well. Place into a large wide salad bowl.
- 2
Add the fresh vegetables and herbs: Top the mango strips with the rinsed bean sprouts, thinly sliced red bell pepper, scallions, chopped cilantro, basil leaves, and sliced fresh chilli. Arrange them attractively — do not toss yet, to keep colours bright and distinct.
- 3
Make the creamy coconut-lime dressing: In a small jar or bowl, whisk together the coconut milk, fresh lime juice, coconut sugar or maple syrup, soy sauce or tamari, grated garlic, and grated ginger. Whisk until completely smooth and creamy. Taste and adjust — it should be perfectly balanced between creamy, tangy, salty, and lightly sweet. Add a tiny pinch of salt if needed.
- 4
Dress and toss gently: Just before serving — pour the dressing generously over the salad. Toss very gently using two large spoons — take care not to mash the soft mango strips. Everything should be lightly coated in the creamy dressing without becoming soggy.
- 5
Top and serve immediately: Divide onto plates or serve family-style. Scatter generously with chopped roasted peanuts and toasted coconut flakes. Squeeze an extra wedge of fresh lime over each portion just before eating for the brightest, most refreshing flavour! Enjoy at room temperature or lightly chilled.