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Coconut-Mango Salsa

Makes: 12 servings
Serving size: 1/4cup Yield: 3 cups
Prep 30 mins Chill 2 hrs
Coconut-Mango Salsa
  • 1 - 2  sweet young coconuts
  • 2  medium  ripe mangoes
  • 1/2  cup  chopped radishes (about 7)
  • 1/4  cup  sliced green onions (2)
  • 1  tablespoon  grated fresh ginger
  • 1  serrano chile pepper,* seeded and finely chopped
  • 1/2  teaspoon  salt
  • 1/4  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)
  • Servings Per Recipe 12,
  • cal. (kcal) 13,
  • Fat, total (g) 1,
  • sat. fat (g) 1,
  • carb. (g) 2,
  • sugar (g) 1,
  • vit. A (IU) 243,
  • vit. C (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 27,
  • Potassium (mg) 23,
  • Percent Daily Values are based on a 2,000 calorie diet

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