This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

Ingredients

3 serv.

cucumber, peeled, seeded and diced↗1
teaspoon minced fresh chili pepper1⁄2 teaspoon
tablespoon fresh lemon juice↗1 tablespoon
tablespoon fresh lime juice↗1 tablespoon
teaspoons brown sugar↗2 teaspoons
tablespoons unsweetened dried shredded coconut↗2 tablespoons
mango, peeled and diced↗1
small red bell pepper, minced↗1

Step-by-step instructions

1
In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
2
Toss well.
3
Cover and chill for 20 minutes and serve cold.
4
Just before serving, top with cilantro or spearmint.

Source: food.com

Original recipe ↗

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