Ingredients
3/4 cup finely diced sweet onion (about 1/2 a medium onion)
3/4 cup finely diced red bell pepper (about 1/2 a large pepper)
1 tablespoon minced seeded jalapeño
1 large mango, peeled, seeded, and finely diced
2 tablespoons fresh lime juice
1/2 cup shredded coconut (I used sweetened)
1/4 c. light coconut milk
3/8 teaspoon salt
2 tablespoons chopped basil
Dash red pepper flakes
To serve:
1 avocado, peeled, seeded, and diced
Preparation
Combine all ingredients except the avocado in a large bowl. Cover and refrigerate at least one hour. At serving time, prepare the avocado, fold into the salsa, and serve.
