Wild Mango and Coconut Salad

The western coastline of India is green with mango farms, where countless varieties of the fruit grow. The firm-fleshed, fragrant Alphonso is the king, but any number of wild mangoes, all sweet and juicy, are used in the cooking of this part of the country.

8 ounces dry, unsweetened coconut (2 3/4 cups)
1/4 teaspoon mild {chili powder}
3 tablespoons dark brown sugar
1/2 teaspoon whole-grain mustard
 {salt}, to taste
8 ounces ripe mango (1 cup), peeled, pitted and cubed
Combine the coconut, chili powder, sugar, mustard, salt, and a couple of teaspoons of water to dissolve the sugar. Stir until well-blended.

Add the mango. Stir, and serve chilled.

Ease of Preparation: Easy

Preparation Time: 15 min

Servings: 1

Recipe By: Monisha Bharadwaj

From:  Gourmet Indian in Minutes
Used with permission of Kyle Books