Crispy Coconut Crusted Fish with Fresh Mango Salsa Recipe

For anyone craving something light yet flavorful, this Coconut Crusted Fish with Mango Salsa recipe offers the perfect combination of crispy texture, sweet-tangy freshness, and nourishing ingredients. Whether you’re planning a weeknight dinner, a summer gathering, or a tropical-themed lunch, this dish checks all the boxes. With its crunchy coconut coating, flaky white fish, and refreshing fruit salsa, it brings bold flavor without feeling heavy. Even better, it’s quick to prepare, family-friendly, and naturally gluten-free, making it a healthy crowd-pleaser you’ll want to make again and again.

This recipe is perfect for busy home cooks who want a meal that feels fancy but doesn’t require hours in the kitchen. You don’t need deep frying, complicated ingredients, or even a long marinade time. Instead, this dish relies on a few clever techniques and wholesome components that highlight the natural goodness of the fish and the vibrant mango. The result is a restaurant-quality meal made right at home, and the sweet and savory contrast between the coconut crust and fresh salsa is pure magic.

Let’s talk about why you’ll absolutely love this Coconut Crusted Fish with Mango Salsa. First of all, it’s incredibly balanced. The crunchy outer layer gives way to tender, juicy fish, while the mango salsa adds a burst of juicy sweetness and acidity that cuts through the richness of the crust. Plus, it’s easy to adapt. You can use almost any white fish you like, from cod and tilapia to mahi mahi or halibut. And since it’s baked, not fried, it’s healthier without sacrificing flavor or texture. The recipe also uses pantry staples and fresh produce, so it’s perfect for spontaneous meals when you don’t want to run to the store.

Additionally, this dish is great for anyone following a gluten-free or dairy-free diet. The coconut flakes provide a naturally grain-free crunch, while the salsa is loaded with fresh fruit and veggies. With no breadcrumbs, flour, or heavy sauces, it’s a lighter take on crispy fish that’s still satisfying. And the tropical flavor combo of coconut and mango? Always a winner. If you’re looking to shake up your dinner routine with something colorful, flavorful, and just a little different, this is the dish to try.

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Ingredients You’ll Need for Coconut Crusted Fish with Mango Salsa

Let’s break down exactly what you’ll need to bring this delicious dish to life. The recipe is made in two components: the coconut crusted fish and the mango salsa. Here’s what you’ll need:

For the coconut crusted fish:

• 1 lb white fish (such as cod, tilapia, or flounder)
• 1 egg
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Avocado oil spray (or olive oil spray) for baking

For the mango salsa:

• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• Juice of 1 lime
• 1 tablespoon chopped cilantro (optional)
• Salt and pepper to taste

As you can see, the ingredient list is simple and approachable, yet each component adds flavor and texture. The almond flour and coconut create a crisp crust without traditional breadcrumbs, and the mango salsa keeps things fresh, vibrant, and slightly sweet—an ideal contrast to the savory fish.

How to Make Coconut Crusted Fish Step by Step

To begin, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the fish won’t stick and helps the crust brown evenly. Start by patting your fish dry with paper towels—this step is essential for helping the coating stick. Cut the fillets into smaller portions if they’re large, making them easier to handle and quicker to cook.

In a shallow bowl, beat the egg. In a separate bowl, combine the shredded coconut, almond flour, garlic powder, paprika, salt, and pepper. Working one piece at a time, dip the fish into the egg, then press it into the coconut mixture, ensuring it’s fully coated on all sides. Gently transfer the coated fish to your prepared baking sheet.

Lightly spray the tops with avocado oil to help the crust crisp up during baking. Bake for 15 to 20 minutes, flipping halfway through for even browning. The fish should be golden on the outside and flaky in the center. If you prefer extra crunch, broil for the last 1 to 2 minutes, keeping a close eye to avoid burning.

How to Make Fresh Mango Salsa for the Perfect Pairing

While the fish is baking, you can whip up the mango salsa in just minutes. Combine the diced mango, bell pepper, red onion, lime juice, and cilantro in a small bowl. Season with a pinch of salt and pepper, then toss gently to combine. If you have time, let the salsa sit for 10 to 15 minutes before serving to allow the flavors to meld.

This salsa is more than just a topping—it’s the flavor bridge that connects the crispy fish to a tropical, refreshing experience. The sweetness of the mango complements the nutty coconut crust beautifully, while the acidity from the lime balances everything out. If you’re feeling adventurous, you can even add diced avocado, cucumber, or a little jalapeño for a spicy kick.

Kitchen Tools and Equipment Needed for This Recipe

You won’t need any complicated gadgets to make this meal. Just a few basic kitchen tools:

• Baking sheet
• Parchment paper
• Mixing bowls
• Shallow bowls for dredging
• Sharp knife and cutting board
• Spatula or tongs

Having everything prepped and ready before you start will make the process seamless and enjoyable.

Tips for Getting the Crispiest Coconut Crust

Achieving a truly crispy coconut crust comes down to a few key techniques. First, make sure your fish is completely dry before coating—it helps the crust stick better. Second, press the coconut mixture firmly onto the fillets. This not only ensures full coverage but also improves crunch.

Next, use a hot oven and don’t skip the oil spray. While this recipe is baked instead of fried, the light spray of oil helps mimic that crispy texture you’d get from deep-frying. Finally, don’t overcrowd the baking sheet. Give each piece of fish space to allow the hot air to circulate and crisp the crust evenly.

Flavor Variations and Optional Add-Ins

This dish is already flavorful, but there are plenty of ways to switch it up. For the crust, you can add a bit of crushed cashews or pistachios for a nutty twist. Want extra spice? Mix cayenne or chili flakes into the coconut blend. If you’re looking for a bit more zest, you can add lemon or lime zest directly to the crust mixture before coating the fish.

You can also play around with the salsa. Pineapple makes a great substitute for mango, or try a mix of tropical fruits for a more complex salsa. Add some jalapeño for heat or diced cucumber for extra crunch. The possibilities are endless.

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Serving Suggestions and Presentation Tips

Presentation is part of the appeal with this dish, especially when you’re serving it to guests. Arrange the fish fillets on a platter or individual plates and spoon the mango salsa generously over the top or on the side. A sprinkle of extra cilantro and lime wedges on the plate adds color and freshness.

For a complete meal, serve the coconut crusted fish with jasmine rice, quinoa, or a fresh green salad. Roasted sweet potatoes or a tropical slaw also pair well, complementing the Caribbean-inspired flavors. For a low-carb option, try cauliflower rice or grilled vegetables.

How to Store and Reheat Leftovers Properly

If you happen to have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Keep the fish and mango salsa separate to preserve texture. To reheat the fish, place it in a 375°F oven for 8 to 10 minutes, or until warmed through. This helps the crust stay crispy. Avoid microwaving if possible, as it can make the crust soggy.

The mango salsa is best enjoyed fresh, but it can be stored in the fridge for 1 to 2 days. Just be sure to stir it well before serving, as the juices may separate.

Make-Ahead Tips for Easy Weeknight Meals

To save time, you can prepare the coating mixture and cut the fish a day in advance. Store the coconut mixture in an airtight container at room temperature, and keep the pre-cut fish wrapped in the refrigerator. The mango salsa can also be made a few hours ahead and stored in the fridge until serving time.

Assembling and baking the fish just before dinner ensures it stays crispy and fresh. This recipe is perfect for meal prepping a few components and bringing them together quickly when it’s time to eat.

What to Serve with Coconut Crusted Fish (Non-Alcoholic Pairings)

Pairing this dish with the right beverage elevates the tropical flavors even more. Consider a refreshing lime or coconut water, which ties in beautifully with the dish’s Caribbean notes. Herbal iced tea with mint or ginger also works well. A fruity mocktail made with pineapple juice, soda water, and fresh lime makes a great party-ready option that’s light and flavorful.

On the side, you might serve it with coconut rice, grilled corn, or a fresh arugula salad with citrus dressing. These sides keep the dish balanced, colorful, and exciting.

Nutrition Benefits of Coconut and Mango in This Recipe

Beyond the taste, this meal is filled with nutrients. Coconut is rich in fiber and healthy fats that support satiety, while almond flour provides vitamin E and protein. White fish is an excellent source of lean protein and essential omega-3 fatty acids, making it a heart-healthy choice.

Mango is packed with vitamin C, vitamin A, and antioxidants that support skin health and immune function. Combined with red bell pepper and onion, the salsa also provides fiber and anti-inflammatory benefits, making this dish as nourishing as it is delicious.

Frequently Asked Questions About Coconut Crusted Fish

Can I use sweetened coconut?
It’s best to stick with unsweetened coconut to keep the crust savory and balanced. Sweetened coconut may burn more easily and overpower the other flavors.

Can I air fry this instead of baking?
Yes, this recipe works well in an air fryer. Cook at 375°F for about 10–12 minutes, flipping halfway through, until golden and cooked through.

Can I make this recipe dairy-free?
Absolutely. There’s no dairy in the original recipe, making it a naturally dairy-free and gluten-free option.

What if I don’t have almond flour?
You can substitute with coconut flour or finely crushed nuts, though the texture may vary slightly.

Is the mango salsa spicy?
Not by default, but you can add diced jalapeños or chili flakes if you want some heat.

Final Thoughts: Share and Savor This Refreshing Island-Inspired Dish

This Coconut Crusted Fish with Mango Salsa is more than just a meal—it’s a vacation on a plate. With its crispy, flavorful coating and vibrant fruit salsa, it’s both easy to prepare and impressive to serve. Whether you’re looking to upgrade your usual dinner rotation or planning a tropical-themed menu, this dish is a must-try. It’s gluten-free, dairy-free, wholesome, and irresistibly good. So, give it a go, and don’t forget to share the recipe with your fellow food lovers. Be sure to subscribe to the blog for more wholesome, flavor-packed recipes like this one.

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