This is not your average potato salad. It’s creamy, bold, a little tropical, and a lot flavorful. The coconut milk makes it smooth and dreamy, the curry gives it a warm kick, and the mango brings a juicy pop of sweetness that balances everything out.
💛 Why I Love This Recipe
This one came out of a fridge clean-out moment that turned into a go-to favorite. I had leftover coconut milk and half a mango, and honestly? I wasn’t about to waste either. I tossed them into warm potatoes with a little curry powder and boom—this beautiful flavor mash-up was born.
- It’s creamy without being too heavy
- The sweet mango pairs perfectly with the spicy curry
- Great hot, warm, or chilled
- Stands out at potlucks or BBQs
- Vegan-friendly and super easy to make
🍽 Servings + Time
- Serves: 6
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
📊 Macros per serving (approx.)
- Calories: 230
- Carbs: 30g
- Protein: 3g
- Fat: 11g
- Fiber: 3g
- Sugar: 6g
🧪 Why This Recipe Works (Quick Science)
Potatoes soak up flavor like sponges, especially when they’re still warm. Coconut milk binds with the starches, giving you that rich, silky texture. Mango adds a layer of acidity and sweetness that lifts the dish and keeps it from tasting flat.
🧾 What You’ll Need
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1/2 cup full-fat coconut milk (from a can)
- 1 ripe mango, peeled and diced
- 1 tablespoon curry powder
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus more to taste)
- Fresh cilantro, chopped (optional)
👨🍳 How to Make Coconut Curry Potato Salad with Mango
Step 1: Boil the Potatoes
Add the cubed Yukon gold potatoes to a large pot of salted water. Bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain and let them steam dry for a few minutes.
Step 2: Make the Dressing
In a small bowl, whisk together coconut milk, curry powder, lime juice, olive oil, and salt until smooth and creamy.
Step 3: Combine Potatoes and Dressing
Place the warm potatoes in a large bowl. Pour the coconut curry dressing over them and toss gently until evenly coated.
Step 4: Add Mango
Gently fold in the diced mango so it stays juicy and doesn’t get mushy.
Step 5: Garnish and Serve
Transfer the salad to a serving dish and top with chopped cilantro if using. Serve warm or chilled.
🥗 What to Serve With
- Grilled shrimp or tofu
- Spicy black bean burgers
- Jerk chicken or BBQ skewers
- Cucumber salad or pickled red onions
- Coconut rice or naan
📅 Meal Plan Ideas
- Meal prep it for easy lunches
- Great picnic or potluck dish
- Serve with roasted veggies and chickpeas
- Top with greens for a salad bowl
- Use leftovers as a sandwich or wrap filling
⚠️ Common Mistakes
- Adding dressing to cold potatoes – they won’t absorb flavor as well
- Overcooking potatoes – they’ll get mushy and fall apart
- Using underripe mango – it won’t give you that juicy sweetness
- Not whisking the coconut milk – you want it super smooth
❓ FAQ
Can I make this ahead of time?
Yes! It actually tastes better after chilling a bit.
Is it spicy?
Not really—just warm and flavorful. You can add a pinch of cayenne if you want heat.
Can I use light coconut milk?
You can, but full-fat gives it that creamy finish.
Does it keep well?
Yes, 3–4 days in the fridge in a sealed container.
What if I don’t have mango?
Try pineapple, peaches, or even raisins for that sweet touch.
💬 Final Thoughts
This coconut curry potato salad with mango is one of those dishes that’s surprising in the best way. It’s creamy, sweet, tangy, and makes boring sides feel exciting again. Try it once, and I think you’ll be making it on repeat. Leave a comment and let me know what you served it with!