Mango Coconut Salsa

Refined sugar free. Dairy free. Gluten free. 



Guest Post: Anneke Jenkins, Elite Triathlete, New Zealand.


You can enjoy the taste of summer all year round with Sujon Mango Chunks!


Makes: 2 cups approx    Prep: 30 minutes    Cook: Nil.


2 cups Sujon frozen mango
4 limes – juiced
2 teaspoons fresh grated ginger
1 bunch coriander, chopped
1 fresh young coconut – scoped out and chopped
Black pepper to taste


1.  Defrost the mango chunks; add the juice from the limes, the grated ginger and the chopped coriander.
2.  Cut the top of the young coconut – you can drink the coconut water, or save it for something else. Scrape out the white coconut flesh and chop it up finely.
3.  Add the chopped coconut flesh to the rest of the mango mixture and season with black pepper.  Keep in an airtight container in the fridge.

One Response to Mango Coconut Salsa

  1. Pam April 19, 2017 at 10:55 am #

    Sounds sooo yummy I have to make it 🤗

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