Mango and coconut salsa

Mango and coconut salsa

By
From
The Produce Companion
Makes
2 cups
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 tablespoon shredded coconut
2 mangoes, flesh chopped
1 long red chilli, seeded if desired, finely chopped
50g baby basil leaves
2 tablespoons snipped chives
1 lime, zested and juiced

Method

  1. Toast the coconut in a dry frying pan over low heat for 1–2 minutes, stirring, until lightly golden. Set aside to cool.
  2. Mix the coconut with the remaining ingredients in a bowl. If you’re not serving the salsa straight away, you can leave the coconut out and cover and refrigerate the salsa for 1–2 days, stirring in the coconut just before serving. Serve with curries or as a topping for salmon or chicken.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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