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Coconut-Mango Mahi Mahi

 Coconut-Mango Mahi Mahi
Take a tropical taste trip in minutes with this special recipe. “Whipping a bit of candied ginger into the sauce enhances its unique and delicious flavor.” —Don Thompson, Houston, Ohio
6 ServingsPrep/Total Time: 30 min.


  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1 cup flaked coconut
  • 6 mahi mahi fillets (5 ounces each)
  • 2 tablespoons peanut or canola oil
  • 2 medium mangoes, peeled and cubed
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons brown sugar
  • 1 garlic clove, halved
  • 1 teaspoon finely chopped crystallized ginger
  • 1 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon pepper
  • 2 tablespoons minced fresh basil


  • Place flour and eggs in separate shallow bowls. In another shallow
  • bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs,
  • then bread crumb mixture.
  • In a large skillet over medium heat, cook fish in oil for 4-5 minutes
  • on each side or until golden brown on the outside and fish just
  • turns opaque in the center.
  • Meanwhile, in a food processor, combine the mangoes, wine, brown
  • sugar, garlic, ginger, soy sauce and pepper; cover and process until

2 of 2

Coconut-Mango Mahi Mahi (continued)

Directions (continued)

  • blended. Stir in basil. Serve with fish. Yield: 6 servings (1-1/2
  • cups sauce).
Nutritional Facts: 1 fillet with 1/4 cup sauce equals 374 calories, 12 g fat (5 g saturated fat), 168 mg cholesterol, 315 mg sodium, 35 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch, 1 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.