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Chilli Mango salad with Coconut Crunch

Servings 4

Ingredients

  • 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

Coconut Crunch

  • 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

Instructions

  1. Preheat oven to 200C.
  2. 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.
  3. In a large bowl, whisk together the honey, lime, oil, finely sliced red chilli, salt and pepper.
  4. 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.
  5. Transfer the salad to a serving dish and sprinkle the coconut crunch over top.