Looking for something lighter to serve after the Christmas festivities?
You will find that this Coconut Mango Salsa recipe matches well with most meats. It's one of our family favourites with white fish.
Coconut Mango Salsa
2 cups Sujon frozen mango
4 limes - juiced
2 teaspoons fresh grated ginger
1 bunch coriander, chopped
1 fresh young coconut – scoped out and chopped
Black pepper to taste
Defrost the mango chunks; add the juice from the limes, the grated ginger and the chopped coriander.
Cut the top of the young coconut – you can drink the coconut water, or save it for something else.
Scrape out the white coconut flesh and chop it up finely.
Add the chopped coconut flesh to the rest of the mango mixture and season with black pepper.
Store in an airtight container in the fridge.
Makes about 2 cups
Preparation time: 30 minutes