Mango Salad with Toasted Coconut and Cashews

Name: Mango Salad with Toasted Coconut and Cashews
Cook time: 45 min
Total time: 45 min
Ingredients: 1/3 cup unsweetened wide-flake coconut; 1/3 cup roasted cashews, roughly chopped; 1 small red onion, halved and thinly sliced; 1 teaspoon grated lime zest, plus 3 tablespoons lime juice; Kosher salt and ground black pepper; 2 tablespoons extra-virgin olive oil; 2 14 to 16 ounce ripe mangoes, peeled, pitted and thinly sliced; 1/2 cup lightly packed fresh mint OR cilantro OR a combination, torn

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Mango Salad with Toasted Coconut and Cashews

Ingredients

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1/3 cup unsweetened wide-flake coconut1/3 cup roasted cashews, roughly chopped1 small red onion, halved and thinly sliced1 teaspoon grated lime zest, plus 3 tablespoons lime juiceKosher salt and ground black pepper2 tablespoons extra-virgin olive oil2 14 to 16 ounce ripe mangoes, peeled, pitted and thinly sliced1/2 cup lightly packed fresh mint OR cilantro OR a combination, torn

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Instructions

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Step 1

In an 8-inch skillet over medium, toast the coconut and cashews, stirring, until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate and cool to room temperature. Meanwhile, in a large bowl, stir together the onion, lime zest and juice and ¼ teaspoon salt; let stand for 15 minutes.

Step 2

To the onion mixture, stir in the oil and ¼ teaspoon each salt and pepper. Add the mangoes and mint, then toss. Taste and season with salt and pepper. Transfer to a platter and sprinkle with the coconut and cashews.

Step 3

Optional garnish: Flaky sea salt OR thinly sliced Fresno or jalapeño chilies OR both