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Author Notes: Cool, sweet and spicy, a perfect go-to, add-on recipe for the hot grilling days ahead. Mangoes are a natural pairing for coconut. Onion, sweet and hot peppers, fresh ginger and plenty of garlic add the heat. Coconut adds the crunch and a hint of coconut oil adds the dressing.
Serve with grilled chicken or fish. Add to a steaming pot of jasmine rice. Add as a tropical garnish to salmon burger. It's summer. . . with lighter fare, anything goes. - Vivian Henoch
Makes about 2 cups
- 1 mango, peeled and chunked
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- 1 sweet red pepper, chopped
- 1 yellow pepper, chopped
- 1 hot (jalapeno) pepper, seeded and chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil leaves
- salt, red pepper flakes to taste
- 1/2 cup shredded coconut, packaged or fresh
- 2 tablespoons coconut oil
- This one is easy. In a mixing bowl, combine all chopped ingredients; toss in coconut, coconut oil, pepper flakes. . . stir and enjoy.
- This recipe was entered in the contest for Your Best Coconut
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.