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