Preparation:
Yield: about 1 1/2 cups With a small, sharp knife or a vegetable parer with a rotary blade, peel the mangoes completely. Cut the flesh away from the seed. Discard the seed and cut the flesh into 1/2-inch cubes.
Place the mangoes in a serving bowl and add the coconut, coriander, ginger, salt and red pepper, tossing the ingredients gently with a spoon until they are thoroughly combined. Serve at once, or cover tightly and store in the refrigerator for no more than 8 hours before serving. India |
