Coconut-Mango Salsa
2017-04-01 11:14:40
Serves 12
The hint of coconut & ginger in this mango salsa really makes it pop. It'll be your new favorite tortilla dip, it certainly is mine! Made with rip mangoes, radish, green onion and ginger, it has jus 7 grams of net carbs per serving... worth the splurge in my opinion.
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
- 2 coconut
- 1 Serrano chile pepper, seeded and finely chopped
- 2 medium ripe mangoes
- 1/2 cup chopped radish (about 7)
- 1/2 teaspoon salt
- 1/4 cup sliced green onion (2)
- 1/4 cup coconut curls, toasted
- 1 tablespoon grated fresh ginger
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Instructions
- Using a serrated knife cut off the tip end of each coconut. Strain 1/2 cup of the coconut liquid
- into a food processor bowl or blender container. Using a large spoon, scoop out 2/3 cup of the
- coconut meat; add coconut meat to food processor bowl or blender container.
- Cover; process or blend until coconut mixture is nearly smooth. Transfer to a large serving
- bowl.
- 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.
- Top with toasted coconut before serving
Notes
- You may skip the refrigeration if you are in a hurry, but this salsa gets better after a little marinating. If you have the time, let it marinate in the frig for a couple hours at least.
- This is a fantastic salsa to serve over fish, chicken, or even ham. But I love it just with my favorite tortilla chips and a good movie.
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Adapted from Ketosis Cookbook
Adapted from Ketosis Cookbook
The Keto Diet Recipe Cafe https://ketodietcafe.com/
