This summery salad of chopped mango, raspberries, and candied pecans is dressed with a sweet raspberry-mango dressing. The candied pecans are delicious on their own - it's a good idea to make some extras.
You could embellish this salad with grilled chicken, avocado, crumbled goat cheese, or other fruits such as blueberries, strawberries or pineapple.

See Also

Mango Passionfruit Tart - Tarta de Mango y Maracuya

Mango Passionfruit Poundcake

Mango Mousse Parfait - Mousse de Mango

Ingredients

• 2 ripe mangos
• 1 cup fresh raspberries
• 4 green onions
• 1 avocado (optional)
• 4-6 cups mixed baby salad greens, or baby spinach
• 1/2 cup shredded coconut
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• ___
• For the candied pecans:
• 1 cup pecan halves
• 1/3 cup sugar
• 2 tablespoons water
• Pinch of salt
• 1/2 teaspoon vanilla (optional)

• Prep Time: 30 minutes
• Cook Time: 5 minutes

• Total Time: 35 minutes
• Yield: Serves 4.

Preparation

1. Prepare the pecans: Place 1/3 cup sugar, 2 tablespoons water, and a pinch of salt in a saucepan and bring to a boil over medium heat.
   
   
2. Add the nuts and cook, stirring constantly.
   
   
3. As the water evaporates, the sugar will turn granular in appearance. Keep stirring until sugar starts to melt and caramelize.
   
   
4. Once the sugar has melted and you can see a light brown caramel color coating the nuts and on the bottom of the pan, remove the nuts from the heat, stir in the vanilla, and pour the nuts onto a piece of parchment paper or aluminum foil.
   
   

1. Spread and separate the nuts with a wooden spoon, and let cool. Coarsely chop and set aside.
   
   
2. Place the coconut in a cake pan or other shallow baking pan and toast in the oven at 325 degrees, stirring every few minutes, until coconut is golden brown and fragrant. Remove from oven and set aside to cool.
   
   
3. Peel and dice the mango (see how to cut a mango for photos and instructions). Place 1/2 cup of the cubed mango in a blender or food processor along with 1/2 cup of the raspberries. Add the olive oil, vinegar, 1 tablespoon sugar, lime juice, salt, and black pepper. Process until smooth. Taste for seasoning and add more sugar and/or salt if needed.
   
   
4. Place the lettuce in a bowl. Chop the white and green parts of the scallion and add to the bowl. Add the remaining diced mango and the remaining 1/2 cup of raspberries. Just before serving, chop the avocado (if using) and add it to the salad, along with half of the candied pecans and 1/4 cup of the toasted coconut.
   
   
5. Dress the salad with the raspberry/mango dressing and toss well. Garnish salad with the remaining toasted coconut and the remaining candied pecans (or serve them on the side).