Cool off from the summer heat with this fresh and light treat.
Fresh and healthful cuisine goes with the territory in the coastal Northern California town of Monterey, where pristine beaches and cool, salty breezes remind visitors and locals to embrace the wonders of Mother Nature—and to honor the sanctity of their own bodies. Ever mindful of this fact, Mike Behan, restaurant chef at TusCa at The Hyatt Monterey, home to Accista Spa, has put a nutritious twist on a West Coast favorite with his Mango Coconut Salsa creation. The recipe, he explains, is not only good for you; it’s very versatile.
“It can be served as a snack with tortilla chips or a pre-entrée appetizer, but I’ve also used the salsa as a fresh and healthy topping for white fish,” Behan reports. “It uses all natural ingredients and is low in calories—though that varies depending on how heavy we get with the chips!”
Featuring a rainbow of peppers and fruits, the salsa is a feast for the eyes as well as the tastebuds, where the heat of the peppers meets the cool sweetness of the mangos—all neatly cut by the presence of tart lime. Even texture gets a boost, courtesy of the shredded coconut. “I love the freshness of this dish,” Behan concludes. “It leaves a clean, fruity feel on the palate.”
Mango Coconut Salsa
½ red bell pepper
½ yellow bell pepper
2 jalapeño peppers
½ cup shredded coconut
1 bunch cilantro, minced
3 limes, juiced
1 pinch salt
Small-dice the first 4 ingredients and combine in a large bowl. To the mixture, add shredded coconut and minced cilantro. Add lime juice and toss. Salt to taste. Serve with white corn chips. Serves 8.
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