Tropical Salsa

Southern Living
Serve this salsa with tortilla chips, grilled shrimp, or black beans and rice.
3 cups


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1 (20-ounce) can pineapple tidbits
1 cup chopped mango
1/4 cup honey-roasted peanuts, chopped
1/4 cup flaked coconut, toasted
1/4 cup light coconut milk
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper


Drain pineapple, reserving juice.

Stir together pineapple, mango, peanuts, and coconut.

Stir together reserved pineapple juice, coconut milk, and next 6 ingredients; add to pineapple mixture, tossing to coat. Chill 30 minutes.

Note: For testing purposes only, we used drained mango slices in a jar, found in the produce section of supermarkets.

Created date

October 2003