Spring

Coconut Mango Chili PepperĀ Salsa

May 20, 2013
0 Ratings
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
Ingredients
  • 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
Directions
  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 what other Food52ers are saying.

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

6 Reviews

Leslie B. February 9, 2014
sweetened or unsweetened coconut?
 
JaneMiami May 22, 2013
It's mango time in Miami! This recipe looks so delicious, that I'm definitely trying it this weekend with grilled fish.
 
Bevi May 21, 2013
Nice flavors!
 
Author Comment
Vivian H. May 21, 2013
Thanks so much for looking in.
 
EmilyC May 21, 2013
I love the addition of shredded coconut here -- very nice!
 
Author Comment
Vivian H. May 21, 2013
Thanks for the nod.