Coconut, Fish and Mango Salad Recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 20 min
Cooking: 10 min


  • 1 mango
  • ½ cucumber
  • 3 tbsp mint, finely sliced
  • 2 spring onions, finely sliced
  • 1 chilli, finely sliced
  • 2 tbsp (30ml) olive oil
  • 1 lime, juiced & zested 1 sliced
  • 25g (1oz) desicated coconut
  • 25g (1oz) dried breadcrumbs
  • 4 cod fillets


  • Preheat the oven to 180C/160C fan/Gas 4. Peel the mango and carefully slice the fruit away from the stone. Chop into chunks then chop the cucumber to a similar size.

  • Toss with 2 tbsp mint, spring onion, chilli, oil and 1 lime juice then set aside.

  • Mix the coconut, breadcrumbs, zest of 1 lime, remaining mint and 1 tbsp of oil together. Top the fish with the crumb mixture then place on a baking tray and bake for 8-10 minutes until the fish flakes away. Serve with the mango salad.

Top Tip for making Coconut, Fish and Mango Salad

This dish could be made with any white fish – don't forget the freezer section sometimes its much cheaper.

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