Ingredients for 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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How to Make 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