Spring

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
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.
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