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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Had a mango, coconut and lots of avocado on hand. Thought to make a salsa to go with some grilled Mexican meat. Leftovers are tasty in a tortilla with some cheese and grain (such as quinoa or rice). The small chunks of fresh coconut are a crunchy surprise. Ingredients:
1 cup mango, diced |
1 cup avocado, diced |
1/2 cup fresh coconut, diced small (see tip for preparation) |
1 tablespoon fresh lime juice |
1 tablespoon agave nectar or 1 tablespoon honey |
1/3 cup cilantro, chopped |
1/3 cup scallion, thinly sliced |
1 dash black pepper, freshly ground, to taste |
Directions:
1. Combine mango, avocado and coconut in a mixing bowl. Toss.
2. Drizzle lime juice and agave nectar (or honey) over the mixture, and toss to coat.
3. Add cilantro, scallions, and pepper to taste and toss.
4. Chill for at least 30 minutes for flavors to marry.
5. Tip: Fresh coconut preparation. Poke the three identations at the end of the coconut with a screwdriver or nail and drain out the coconut water. Reserve or discard, as desired. Place coconut in a 350 degree oven for 25 minutes. Remove and allow to cool to room temp (shell may already have begun to crack). When cooled, place on a cement surface and hit with a hammer until the shell splits open. Pry the coconut meat from the shell with a screwdriver or other tool. Peel the brown skin from the meat with a sharp paring knife. For this recipe, dice into fine dice (about 1/8 to 1/4 inch cubes) a half cup of coconut. Grate the remainder in food processor and save for other recipes. Can be refrigerated for a week or frozen for 6 months.
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