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Mango, Tomato and Coconut Salsa
1 cup moderately ripe, peeled, finely diced mango
1/2 cup seeded, finely diced tomato
2 tablespoons finely sliced scallion, green part only
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped red onion
1 tablespoon shredded, unsweetened coconut
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 small bird pepper, minced, or one small minced chili pepper
In a medium bowl, gently toss the mango, tomato, scallion, cilantro, onion, coconut, lime juice, salt and pepper until well combined. Cover and refrigerate for at least 1 hour to allow flavors to blend.
Serve over grilled chicken or fish, or on top of cream cheese and crackers. Serve at room temperature. If it has to much liquid, and you like it drier, just pour off as much as you like.
Serves 4.
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Mango, Tomato and Coconut Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mango, Tomato and Coconut Salsa
1 cup moderately ripe, peeled, finely diced mango
1/2 cup seeded, finely diced tomato
2 tablespoons finely sliced scallion, green part only
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped red onion
1 tablespoon shredded, unsweetened coconut
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 small bird pepper, minced, or one small minced chili pepper
In a medium bowl, gently toss the mango, tomato, scallion, cilantro, onion, coconut, lime juice, salt and pepper until well combined. Cover and refrigerate for at least 1 hour to allow flavors to blend.
Serve over grilled chicken or fish, or on top of cream cheese and crackers. Serve at room temperature. If it has to much liquid, and you like it drier, just pour off as much as you like.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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