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
Ingredients
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1
mango, peeled and chunked
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1
onion, chopped
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3 to 4
cloves garlic, chopped
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1
sweet red pepper, chopped
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1
yellow pepper, chopped
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1
hot (jalapeno) pepper, seeded and chopped
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2 tablespoons
chopped cilantro
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2 tablespoons
chopped basil leaves
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salt, red pepper flakes to taste
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1/2 cup
shredded coconut, packaged or fresh
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2 tablespoons
coconut oil
Directions
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This one is easy. In a mixing bowl, combine all chopped ingredients; toss in coconut, coconut oil, pepper flakes. . . stir and enjoy.
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