Total Time
35mins
Prep 15 mins
Cook 20 mins

From the Whole Foods weekly newsletter. Try over mango sorbet, vanilla soyurt, or whatever strikes your fancy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spread coconut flakes on a rimmed baking sheet and bake until lightly browned and fragrant, stirring occasionally, 10 to 12 minutes. Transfer coconut from baking sheet to a container and let cool.
  2. Heat a wok or large sauté pan over high heat. When hot, add a teaspoon of the oil. Swirl to coat pan with oil. Add ginger and stir-fry until fragrant, about 1 minute.
  3. Add pineapple and a pinch of salt. Stir constantly, spreading the pineapple over the surface of the pan, for about 2 minutes.
  4. Transfer pineapple to a large bowl and set aside. Add the remaining oil to the pan, then add the mango and a pinch of salt. Cook, stirring often, for about 2 minutes. Transfer mango to bowl with pineapple. Add Earth Balance and toss gently until melted.

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