Mango, Coconut and Lemongrass Salsa

Totally tropical pleasure with California raisins, too.
  • Yields 1 quart
  • Details

    • Serving Size: 1/4 cup


    • 3/4 cup coconut milk
    • Juice of 2 fresh limes
    • 2 tablespoons fish sauce
    • 2 tablespoons minced lemongrass
    • 2 tablespoons salad oil
    • 3 fresh ripe mangos; peeled, seeded and diced
    • 1 1/2 cups California golden raisins
    • 1/4 cup green onions, sliced diagonally
    • 1/4 cup pink pickled ginger, cut in matchstick-size pieces
    • 2 Thai red bird chiles, sliced
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh mint


    Measure coconut milk into saucepan and reduce to 1/4 cup over medium heat. Cool and combine with lime juice, fish sauce and lemongrass in blender. With blender running, slowly add oil and process to emulsify. Transfer to 2-quart mixing bowl and add remaining ingredients. Fold together gently but thoroughly. Set aside.

    Nutrition Facts Per Serving

    Calories 120 (30% from fat); Total Fat 4g (sat 2g, mono 1g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 21g; (Dietary Fiber 2g; Sugars 17g; ); Iron 1mg; Sodium 260mg; Calcium 26mg; Potassium 245mg

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