Best Spicy Mango Coconut Salad Recipes

Spicy Mango Salad image

Provided by MIREILLE67

Time 45m

Yield 6

Number Of Ingredients 7

4 medium mangos - peeled, seeded, and cubed
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste

Steps:

Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 25.8 g, Fat 5.1 g, Fiber 3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 4.3 mg, Sugar 20.9 g

Spicy Mango Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

1 teaspoon hot sauce, or more to taste
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
Juice of 2 limes
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
4 mangoes, sliced
4 Roma tomatoes, halved and sliced
1 small jicama, peeled and cut into julienne
1 red onion, thinly sliced
1/4 cup fresh cilantro leaves
8 leaves fresh basil
2 avocados, sliced

Steps:

Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

Spicy Green Mango Salad image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons unsweetened coconut flakes
3 tablespoons well-stirred spicy ginisang bagoong (sautéed shrimp paste, Barrio Fiesta brand)
2 tablespoons fresh lime juice, or more to taste
1 teaspoon thinly sliced fresh red Thai chile pepper
1/4 teaspoon kosher salt, plus more to taste
4 cups batons (1/4 by 3 inch) peeled green mango or tart green apple
3 tablespoons store-bought Thai or Vietnamese fried shallots or fried onions

Steps:

Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!

SPICY MANGO COCONUT SALAD image

Yield 4 people

Number Of Ingredients 6

3-4 mangos
1/2 to 3/4 cup sweetened coconut,toasted
1-2 jalapenos
1 cup walnuts toasted
1 Tablespoon of fresh lemon juice
1/4-1/2 cup honey

Steps:

preheat oven to 325 spread walnuts on cookie sheet and toast for about 10 minutes let cool a few minutes and chop spread coconut onto cookie sheet toast for about 10 minutes, stirring after about 5 minutes. watch that this does not burn! let cool while the walnuts or cocnut is toasting, peel and chop the mango into bite size pieces. seed and chop 2 jalapenos into small pieces toss the mango, coconut and walnuts together with the jalapenos. squeeze the lemon juice over ingredients spoon the salad into small bowls and drizzle honey over each bowl before serving. serves 4 ...but is easily adaptable to larger groups