Coconut Mango Salsa

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 medium-sized, ripe, sweet mangoes – diced
1 pandan coconut (or young coconut) – flesh cut in one inch strips
Large fresh green chile (and/or red chile) – minced
Handful of fresh Thai basil leaves (or cilantro leaves)
Lime wedge

Instructions:

Combine the mango, coconut flesh, minced chili pepper and Thai basil in your serving bowl (or coconut shell). Give them just a slight mix, so as not to mush them. Squeeze lime juice over salsa.

From blog.seasonwithspice.com