Coconut Mango Chili PepperĀ Salsa

May 20, 2013
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
In This Recipe
  1. This one is easy. In a mixing bowl, combine all chopped ingredients; toss in coconut, coconut oil, pepper flakes. . . stir and enjoy.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • Leslie B
    Leslie B
  • Bevi
  • EmilyC
  • Vivian Henoch
    Vivian Henoch