Coconut Mango Chili Pepper Salsa

By • May 20, 2013 • 6 Comments

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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
  1. This one is easy. In a mixing bowl, combine all chopped ingredients; toss in coconut, coconut oil, pepper flakes. . . stir and enjoy.

Comments (6) Questions (0)


2 months ago Leslie B

sweetened or unsweetened coconut?


11 months ago JaneMiami

It's mango time in Miami! This recipe looks so delicious, that I'm definitely trying it this weekend with grilled fish.


11 months ago Bevi

Nice flavors!


11 months ago Vivian Henoch

Thanks so much for looking in.


11 months ago EmilyC

I love the addition of shredded coconut here -- very nice!


11 months ago Vivian Henoch

Thanks for the nod.