Coconut-Mango Salsa
Recipe from Better Homes and Gardens

Top this spicy salsa with toasted coconut and serve with crackers, grilled chicken, ham, or fish.


Coconut-Mango Salsa

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Servings: Makes 3 cups
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Related Categories: Coconuts, Mangos, Mexican Salsa, Quick and Easy, Radishes
 
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Ingredients
  • 1  to 2
    sweet young coconuts
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  • 2  medium
    ripe mangoes
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  • 1/2  cup
    chopped radishes (about 7)
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  • 1/4  cup
    sliced green onions (2)
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  • 1  Tbsp.
    grated fresh ginger
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  • 1 
    serrano chile pepper,* seeded and finely chopped
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  • 1/2  tsp.
    salt
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  • 1/4  cup
    coconut curls (see photo, right), toasted**
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Directions
1.
Using a serrated knife cut off the tip end of each coconut. Strain 1/2 cup of the coconut liquid into a food processor bowl or blender container. Using a large spoon, scoop out 2/3 cup of the coconut meat; add coconut meat to food processor bowl or blender container.
2.
Cover; process or blend until coconut mixture is nearly smooth. Transfer to a large serving bowl.
3.
Peel, seed, and chop mangoes. Add mangoes, radishes, onions, ginger, pepper, and salt to coconut mixture. Stir to combine. Cover and refrigerate for 2 to 6 hours.
4.
Top with toasted coconut. Serve with crackers, grilled chicken, ham, or fish. Makes 3 cups (12, 1/4-cup servings).

NOTE
When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.

Toasting coconut
Spread coconut curls in a single layer on a baking sheet. Toast in a 350 degree F oven for 5 to 8 minutes, until golden brown, stirring every 2 minutes.
Nutrition information
Calories 13, Total Fat 1 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 27 mg, Carbohydrate 2 g, Total Sugar 1 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 4%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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