Mango Coconut Salsa

Mango Coconut  Salsa

This is a purely delicious recipe from my 80/20 book. My mango coconut salsa is perfect for your Australia Day summer time BBQ and it goes wonderfully well with just about anything from white fish to poached organic chicken. The mangoes I used are Honey Gold Mangoes from PINATA FARMS in Queensland,  and all you really need to do  is just add a squeeze of lime  and a few aromatics and you have the most amazing salsa you’ll ever eat.

What’s great about it:
Mango is an antioxidant king, loaded with vitamins A, C and E and a tonne of phytonutrients that have been shown to have anti-cancer properties. The prebiotic fibre in mango keeps your digestive system healthy by providing fuel to the good bacteria living in your gut. Ginger pumps up the anti-inflammatory benefits and aids digestion. Black pepper and coriander improves digestion and has antioxidant and antibacterial benefits.

2 purely delicious mangoes
1 red onion, finely diced
4 limes
2 teaspoons fresh grated ginger
1 bunch coriander, chopped
1 fresh young coconut
fresh ground black pepper to taste
Chilli (optional)

Slice the cheeks from each side of the mango, remove the flesh and chop into dice.
Place diced mango into a bowl.
Add the onion, the juice from 4 limes, ginger and coriander.
Cut the tops of the young coconut and enjoy a glass of coconut water.
Remove the soft white coconut flesh with a spoon and chop into fine dice.
Combine the coconut flesh gently with the rest of the mango salsa and season with a generous grind of black pepper. At this stage you can add a little chilli if you wish.
Refrigerate salsa until required.
Store for unto 3 days.

How to enjoy:
Serve over BBQ’d, pan roasted or steamed white fish and a classic leaf salad or cinnamon roasted sweet potato.
Serve with poached or roasted chicken and a lush kale salad.
Serve with green burgers and scatter with my awesome macadamia nut dukkah.
Spoon inside soft shell fish tacos and dollop with lush organic yoghurt.
Serve with BBQ’d king prawns or fresh cooked blue-swimmer crab.

Add fresh grated turmeric for extra anti inflammatory benefits.
Omit the diced coconut and chilli if you prefer.
Add pomegranate jewels in place of the coconut.
Use pineapple in place of mango for a change.
Add a pinch of turmeric, lemongrass and galangal for a flavour hit as well as anti-inflammatory benefits.
Replace half the mango with finely diced cucumber.
Add a pinch of chilli flakes.

Mango Picture

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8 Responses to “Mango Coconut Salsa”
  1. A beautiful side salad to enjoy with your barbecue on Australia Day!

  2. Alli says:

    Sounds divine! Does anyone have an easy way to lob the top of the coconuts? My kids love them and the only way I can open them is to use my husbands screwdriver and hammer it in like a chisel, working around in a circle until the top lifts off :)

    • Alli – get yourself a good quality heavy serrated knife. Lie the coconut on it’s side..ontop of a damp tea towel to stop it from rolling. Saw through the top of the coconut…this is how I do it and it’s quite simple. T:)

  3. Sylvia says:

    Hi Teresa,

    Thanks for another great fresh, inviting and uber healthy recipe. Quick question: where do you get your jars from? They look like a great shape and size with a nice wide opening. Thanks

  4. Anja says:

    Thanks for another gorgeous recipe Teresa. If you’ve got a huge aversion to fresh coriander (like myself) what’s another herb you would suggest to compliment the other flavours?

  5. Sarah says:

    Made this tonight- very popular ! Accompanied salmon, greens and sweet potato.

  6. Adrienne says:

    Add some basil!!! its so good this time of year (:

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