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

Ingredients Nutrition


  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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