Thai Mango and Pineapple Bowl with Coconut

Heat a cast-iron skillet over high heat until smoking. Cut corn kernels from the cob and spread them in a single layer. Let them char undisturbed for 2-3 minutes until blackened spots appear, then toss once and char another minute. The smoky sweetness of charred corn pairs beautifully with the tropical fruit. Set aside.

Peel and dice the mango and pineapple into bite-sized cubes, roughly half-inch pieces. Dice the tomatoes to a similar size — their juicy acidity brightens the sweet fruit and adds a savory freshness to the bowl.

In a dry skillet over medium-low heat, toast the coconut flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant. Watch carefully as they burn quickly. Transfer to a plate immediately to cool.

Squeeze the lime juice into a small bowl and whisk in the honey until fully dissolved. Season with a pinch of salt and black pepper. The lime-honey dressing should taste bright and balanced, tying together the sweet and savory elements.

In a large bowl, gently combine the diced mango, pineapple, and tomatoes with the charred corn. Drizzle the lime-honey dressing over everything and fold together carefully to avoid crushing the fruit. Tear the mint leaves and toss them through.

Divide the fruit mixture among serving bowls. Scatter the toasted coconut flakes and roughly chopped cashews over each portion. The cashews add a buttery crunch that complements the tropical sweetness. Finish with a final crack of black pepper and serve immediately.