Coconut-Mango Salsa

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

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  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Yields: 3 cups
  • Prep: 30 mins
  • Chill: 2 hrs
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Coconut-Mango Salsa
sweet young coconuts
medium ripe mangoes
cup chopped radishes (about 7)
cup sliced green onions (2)
tablespoon grated fresh ginger
serrano chile pepper,* seeded and finely chopped
teaspoon salt
cup coconut curls, toasted**
  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).
From the Test Kitchen

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 Facts (Coconut-Mango Salsa)
    Per serving:
  • 13 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 27 mg sodium,
  • 2 g carb.,
  • 1 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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