Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 almost-ripe mangoes
- 1 Tbsp fresh or canned coconut , finely chopped
- 1 tsp cilantro or mint , chopped
- 1 Tbsp fresh ginger, scraped and finely chopped
- 1 tsp salt
- ½ tsp cayenne pepper
- 2–3 Tbsp fresh orange juice , or a mixture of orange and lime juice
Directions
Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone.
Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½- inch squares.
Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now, turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs. You will now have the skin of the mango with cubes of flesh attached which can be easily cut off with a sharp knife.
Place the mango cubes in a small bowl.
Add the coconut, cilantro, ginger, cayenne, orange/lime juice, and salt and mix gently with a tablespoon.
Leave to marinate in the refrigerator for 1–2 hours before serving.