Ingredientes para Mango Coconut Cucumber Salad
- 1 large cucumber, diced into ½-inch pieces
- Fresh Chili Pepper
- Fresh Lemon Juice
- Fresh Lime Juice
- 2 tablespoons brown sugar
- Unsweetened Dried Shredded Coconut
- 2 cups diced ripe mango
- Red Bell Pepper
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Cómo preparar Mango Coconut Cucumber Salad
- Dice 1 large cucumber into ½-inch pieces. Finely chop 1-2 Thai chilies (adjust to your spice preference).
- In a large bowl, combine the diced cucumber, chilies, juice of 1 lime and ½ lemon, 2 tablespoons brown sugar, 1 cup shredded coconut (sweetened or unsweetened), 2 cups diced ripe mango, and 1 cup diced bell pepper (any color).
- Gently toss all ingredients to combine thoroughly.
- Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld and the salad to chill.
- Just before serving, garnish generously with ½ cup chopped fresh cilantro or spearmint.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
85g
Fat
4g
Carbs
8g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Sauces Appetizers Lunch Condiments Etc Side Dishes Fruit No Cook Refrigerator Low Fat Summer Nuts Dietary Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Free Of Something Low In Something Coconut Equipment Technique
