This simple salad is inspired by a snack I have had a few times from Trader Joes. Chile Spiced Dried Mangoes. I really love these, but I don’t love that they contain sugar, so I wanted to make something at home that has some of the same flavors but was a bit healthier and fresher
This salad is super simple to make, it takes longer to peel and cube the mango than anything else. The spice from the chili powder is so nice with the bright, fresh and sweet flavor from the mango and the coconut chips bring a great welcomed crunch to the salad. I like to add in a little dash of chipotle powder because that smokey taste is just so complimentary, but it is definitely optional. This salad is great on it’s own or it makes a wonderful side dish for a BBQ or picnic. To me this is just summer in a bowl! It’s so good.
I try not to fall victim to all the fun Trader Joe’s products, they are afterall, still processed foods, but there are some that pique my interest every time I stroll by them. I do almost always buy the pre-cooked lentils in the refrigerator section and I love their frozen pre-cooked organic brown rice. Both are so convenient.
How about you, what’s your favorite Trader Joe’s product? It seems like everyone has one.
2 organic mangoes, peeled and cut into cubes
1/2 cup unsweetened toasted coconut chips*, I like this brand
1/2 teaspoon ground chili powder
dash of chipotle powder, optional
dash of sea salt
Optional: if your mango isn’t very sweet or you just want it a tad sweeter, try using sweetened coconut or adding a sprinkle of granulated sugar or sugar substitute, like coconut, maple or date sugar, with the spices.
Add the cubed mangoes to a serving bowl, add in the coconut chips and sprinkle the chili powder and a dash of salt over top. If you wish, you can add the chipotle powder. You can add more or less spices, to taste. Toss gently to combine, serve immediately or place in the fridge, covered, for a few hours and serve chilled.
*To toast the coconut, if it isn’t already: Preheat oven to 325°F. Spread coconut chips on a baking sheet in a thin layer and bake in preheated oven. They will brown very quickly and won’t take more than 5-10 minutes, at most, so keep your eyes on them. After a few minutes stir the coconut to help ensure even color. Sweetened coconut takes even less time to toast, because of the sugar.