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Tropical Salsa

Tropical Salsa

Serve this salsa with tortilla chips, grilled shrimp, or black beans and rice.

Southern Living MARCH 2001

  • Yield: 3 cups

Ingredients

  • 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

Preparation

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.

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