Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 15 minutes
  • De Grendel Rosé 2008


  • 2 ripe mangoes, peeled and thinly sliced
  • 1 x 125 g punnet raspberries
  • 1 fresh coconut, sliced
  • fresh mint leaves, for serving
  • pink peppercorns, crushed, for serving

Cooking Instructions

Distribute the mango between four bowls, and top with the raspberries, coconut and a scattering of mint leaves.
Add a squeeze of lemon juice and lightly sprinkle with the crushed peppercorn. Serve immediately.

Cook’s note:

In order to prepare the coconut, pierce the outer husk with a skewer a few times and allow the milk to drain out.
Then, place the coconut in a plastic bag and smash it with a hammer.
Remove the coconut shards from the bag and cut the flesh away from the outer husks.
Alternatively, look out for Woolworths’ new range of organic sliced coconut, available seasonally.
Per serving: 1871 KJ, 4.3 g protein, 33.9 g fat, 35.3 g carbs

TASTE’s take:
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. This fragrant fruit salad is especially delicious served with braaied fi sh, or simply eaten with vanilla ice cream.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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