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Mango-Coconut Salsa

Source of Recipe


Cooking Light-7/02






List of Ingredients



• 1 poblano chile
  
• 1/2 cup thinly sliced radishes
  
• 1/4 cup flaked sweetened coconut
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon olive oil
  
• 2 teaspoons minced fresh cilantro
  
• 1 clove garlic, minced
  
• 2 cups cubed peeled ripe mango (about 2 large)
  
• cilantro sprigs (optional)
  






Instructions



1. Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place blackened chile in a zip-top plastic bag and seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes. Finely chop.
   
   
2. Combine the chile, radishes, coconut, lime juice, olive oil, fresh cilantro, and garlic in a medium bowl. Cover and marinate in refrigerator for 30 minutes or overnight. Stir in mango. Garnish with cilantro sprigs, if desired.
   
   
3. Yield: 5 servings (serving size: about 5 ounces salmon and 1/2 cup salsa). 328 cal, 12.6g fat, 37g pro, 19g carb, 2.5g fiber, 89mg chol, 2.1mg iron, 207mg sod, 94mg calc.