Okay, there are so many amazing ways you can use mango, from desserts to savoury… but this Chilli Mango salad with Coconut Crunch is a winner. During prep though, I rarely get past cutting it up, because I end up eating more than I should! Though mango is irresistible in it’s natural form, I’m glad I left enough to make this vibrant and colourful salad. Imagine it… sweet mango with the bite of red onion, a hit of heat from chilli and refreshing tang from a lime dressing. To take it one step further, a warm, buttery, crunchy, coconut crumb is sprinkled on top. Believe me, your tastebuds are going to go crazy for this!
Chilli Mango salad with Coconut Crunch
- 1 jalapeño chilli de-seeded
- 1 long red bell pepper de-seeded
- ½ small red onion
- 2 firm/ripe mangos skin removed
- ½ cup fresh cilantro leaves
- ½ cup shredded coconut
- ½ cup panko breadcrumbs
- 100 g salted butter room temperature
- freshly ground pepper to taste
Spicy Lime Dressing
- 1 Tb honey try manuka
- 2 Tb olive oil
- ¼ cup freshly squeezed lime juice
- 1 thai red chilli de-seeded
- salt and pepper to taste
Preheat oven to 200C.
To make the coconut crunch, mix the coconut, panko, pepper and butter together. Spread mixture onto an oven tray, lined with baking paper and bake for 10 minutes or until golden.
In a large bowl, whisk together the honey, lime, oil, finely sliced red chilli, salt and pepper.
Julienne (cut into long thin strips) the mango, jalapeño, red bell pepper and red onion. Roughly chop the cilantro and place everything into the large dressing bowl. Gently toss to coat.
Transfer the salad to a serving dish and sprinkle the coconut crunch over top.