Follow these steps for perfect results
mangoes
cut into chunks
pomegranate seeds
freshly
coconut
freshly sliced
red onion
minced
sea salt
olive oil
fresh lemon juice
endive
cut off end and separate leaves
Cut mangoes into chunks.
Mince red onion.
Separate endive leaves.
In a large bowl, combine mangoes, pomegranate seeds, coconut, and minced red onion.
Add sea salt, olive oil, and fresh lemon juice to the bowl.
Lightly toss all ingredients until well combined.
Arrange endive leaves around a bowl or plate with the pointed side up.
Place the mango mixture on top of the endive leaves.
Expert advice for the best results
Chill the salad for 15 minutes before serving to enhance the flavors.
Add a pinch of chili flakes for a touch of heat.
Garnish with fresh mint or basil for added aroma.
Everything you need to know before you start
5 minutes
Can be prepared a few hours in advance
Arrange endive leaves artfully around the bowl, creating a visually appealing presentation.
Serve as a light lunch or side dish.
Pair with grilled tofu or tempeh for a complete meal.
Its crisp acidity complements the salad's flavors.
Discover the story behind this recipe
Mangoes and coconuts are staples in many Southeast Asian cuisines.
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