Creamy Mango Fruit Salad with Coconut and Mint Recipe

Introduction

This creamy mango fruit salad is a refreshing twist on a classic favorite. Juicy mangoes, grapes, peaches, and strawberries come together coated in a luscious mango-lime cream, finished with shredded coconut and fresh mint. It’s perfect as a light dessert or a vibrant side at any cookout.

Ingredients

• 2 large mangoes (diced into 1-inch cubes)
• 1.75 cups grapes (halved)
• 2 peaches (sliced into 1/2-inch thick wedges)
• 2.5 cups strawberries (hulled and halved)
• 1/4 cup shredded coconut (Bob’s Red Mill recommended)
• 6-8 fresh mint leaves (chiffonade)
• 1 cup mango pulp (Deep brand recommended)
• 3 tbsp sweetened condensed milk
• 3.2 oz heavy cream
• 1 tsp fresh lime juice

Instructions

1. Step 1: In a medium bowl, whisk together the mango pulp, sweetened condensed milk, heavy cream, and fresh lime juice until smooth and creamy. Chill this mixture in the refrigerator while you prepare the fruit.
2. Step 2: Dice the mangoes into 1-inch cubes, halve the grapes, slice the peaches into 1/2-inch thick wedges, and hull and halve the strawberries. Add all the prepared fruit into a large mixing bowl as you go.
3. Step 3: Remove the chilled cream mixture and gently fold it into the fresh fruit with a rubber spatula, coating the fruit evenly without crushing the delicate pieces.
4. Step 4: Just before serving, chiffonade the fresh mint leaves and sprinkle them along with the shredded coconut over the salad. Toss gently to distribute and serve immediately while cold.

Tips & Variations

• Use cold heavy cream and condensed milk straight from the fridge for the creamiest dressing.
• Whisk the mango pulp before folding in the dairy to maintain a silky texture.
• Add lime juice at the end to prevent the cream from curdling.
• Try swapping grapes with pineapple and kiwi for a more tropical tartness.
• Fold the dressing gently to keep it light and airy rather than stirring vigorously.
• Chill the dressing at least 20 minutes before combining with fruit for better coating.
• If prepping ahead, keep cream mixture and fruit separate until just before serving to avoid sogginess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Remove the mint and coconut topping before storing to prevent them from wilting. Gently stir the salad before serving again to recombine the dressing. Do not freeze, as the cream will break and the fruit will become mushy. Enjoy chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango pulp instead of fresh mango?

Yes, canned mango pulp works well for the dressing and is a convenient option. Just be sure to choose a good-quality, unsweetened pulp for the best flavor balance.

How do I prevent the fruit from browning?

Cut the fruit no more than 2-3 hours before serving. To slow browning, toss cut fruit with a little extra lime juice. Keep the fruit refrigerated and add delicate toppings like mint and coconut right before serving to maintain freshness.

Creamy Mango Fruit Salad with Coconut and Mint Recipe

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★★★★★

4.5 from 117 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

A luscious mango fruit salad featuring juicy mangoes, grapes, peaches, and strawberries coated in a creamy mango-lime dressing, finished with shredded coconut and fresh mint. This vibrant, refreshing dessert salad is perfect for cookouts or any occasion needing a tropical, creamy treat.

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Ingredients

Scale 1x2x3x

For the Fruit Salad:

• 2 large mangoes, diced into 1-inch cubes
• 1.75 cups grapes, halved
• 2 peaches, sliced into 1/2-inch thick wedges
• 2.5 cups strawberries, hulled and halved
• 1/4 cup shredded coconut (Bob’s Red Mill)
• 6–8 fresh mint leaves, chiffonade

For the Dressing:

• 1 cup mango pulp (Deep brand)
• 3 tbsp sweetened condensed milk
• 3.2 oz heavy cream
• 1 tsp fresh lime juice

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Instructions

1. Whisk the Creamy Base: In a medium bowl, combine 1 cup mango pulp, 3 tbsp sweetened condensed milk, 3.2 oz heavy cream, and 1 tsp fresh lime juice. Whisk together until smooth and well blended, creating a creamy mango sauce. Place this mixture in the refrigerator to chill while you prepare the fresh fruit. The lime juice brightens the richness and prevents it from tasting too heavy.
2. Chop the Fresh Fruit: Dice 2 large mangoes into 1-inch cubes, halve 1.75 cups grapes, slice 2 peaches into 1/2-inch thick wedges, and hull and halve 2.5 cups strawberries. Add each prepared fruit directly to a large mixing bowl as you go to keep everything organized and minimize oxidation, especially for delicate peaches.
3. Fold in the Cream: Remove the chilled creamy dressing from the fridge and gently fold it into the bowl of fresh fruit using a rubber spatula. Carefully coat all the fruit evenly without crushing the delicate strawberries and peaches. The cold cream indicates a refreshing and luscious coating for the fruit.
4. Garnish and Serve: Just before serving, stack 6-8 fresh mint leaves and cut them into thin ribbons (chiffonade) to release their aromatic oils. Sprinkle 1/4 cup shredded coconut and the chiffonade mint over the fruit salad, gently tossing to distribute evenly. Serve immediately while cold, ensuring the mint flavor is fresh and vibrant.

Notes

• Keep heavy cream and condensed milk cold to achieve a silky dressing texture.
• Whisk mango pulp first before folding in dairy to avoid breaking the emulsion.
• Add lime juice at the end to prevent curdling.
• Chill the dressing for at least 20 minutes to help it cling to fruit.
• Fold cream into fruit gently to retain fluffiness and avoid crushing delicate fruit.
• Cut fruit no more than 2-3 hours before serving to prevent sogginess.
• Store leftovers in an airtight container with coconut and mint removed; consume within 2 days.
• Do not freeze, as cream and fruit texture will degrade.
• Toss fruit with lime juice if prepping early to slow browning.
• Mint and coconut should be added last to maintain texture and flavor freshness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion / Tropical

Keywords: Mango fruit salad, creamy mango dressing, tropical fruit salad, healthy dessert, summer salad, mango lime salad