mango, coconut and chilli salsa

  • 1 cup (150g) young coconut flesh+
  • 2 mangoes, peeled and flesh scooped
  • ¼ cup spearmint leaves
  • 2 teaspoons lime juice
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon chilli flakes
  • ½ teaspoon finely grated lime rind
  • sea salt flakes, to serve

Place the coconut, mango, mint, lime juice and vinegar in a bowl and toss to combine. Top with the chilli, lime rind and salt to serve.  Makes 2½ cups.

+ You will need 1 young coconut to get 1 cup coconut flesh.

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox