Mango Coconut Snap Peas


According to Pinterest, snap peas are trending big time (yes, food trends are a thang).  And I actually love them just the way they are—right out of the bag—crunchy, refreshing, and just a little bit sweet.  But with all this dreary weather lately I’ve been wanting to infuse some tropical vibes into my food.


This is a fun snack for when you need something just a little different.  And for when raw veggies just ain’t gonna cut it (hi, hello, been there). 

So put on your hula skirt (and/or coconuts—nobody’s watchin’) and give these guys a whirl.


Food La La Recipe: Mango Coconut Snap Peas


  • 1 10 oz bag snap peas, organic
  • 2 tsp coconut oil
  • 1 TBS toasted coconut
  • ½ bag freeze dried mango, powdered* (I used this kind)


  1. Preheat oven to 450.
  2. Wash peas and trim off ends
  3. Toss with coconut oil and kosher salt.
  4. Arrange on a parchment lined banking sheet and bake for 7 minutes.
  5. Remove from oven and let cool.  Transfer to a bowl.
  6. Add toasted coconut and dried mango.  Toss to coat.  Eat immediately.


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Psst!  A few recipe notes:

  • Note:  To powder the freeze dried mango, either pulse it in a food processor, or crunch with hands over a fine sieve.