Coconut-Mango Salsa

Coconut-Mango Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 coconut
  • 2 medium ripe mangoes
  • ½ cup chopped radish (about 7)
  • ¼ cup sliced green onion (2)
  • 1 tablespoon grated fresh ginger
  • 1 pepper, seeded and finely chopped
  • ½ teaspoon salt
  • ¼ cup coconut curls, toasted
  1. Using a serrated knife cut off the tip end of each coconut. Strain ½ cup of the coconut liquid into a food processor bowl or blender container. Using a large spoon, scoop out ⅔ cup of the coconut meat; add coconut meat to food processor bowl or blender container.
  2. Cover; process or blend until coconut mixture is nearly smooth. Transfer to a large serving bowl.
  3. Peel, seed, and chop mangoes. Add mangoes, radishes, onions, ginger, pepper, and salt to coconut mixture. Stir to combine. Cover and refrigerate for 2 to 6 hours.
  4. Top with toasted coconut. Serve with crackers, grilled chicken, ham, or fish