Recipe Courtesy of April Stamm

Makes 1 1/2 Cups

2 ripe mangos, 1/4 inch dice

1/2 cup English cucumber (also called hothouse cucumber), skin-on, 1/4 inch dice

1/4 cup red onion, finely diced

2 Tablespoons unsweetened coconut, grated

1 Tablespoon fresh mint, finely chopped

1 Tablespoon fresh lime juice

1 teaspoon kosher salt


Mix all ingredients and serve immediately or store in the refrigerator for no more than 2 hours (the ripe mango will begin to degrade in the acid if stored too long).  It’s fantastic on tortilla chips, cassava chips, or used as a sauce for simply grilled fish, chicken, or steak.

Back to Recipe Index