Mango Coconut Cucumber Salad

This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

• Ready In: 35 mins
• Serves: 3

Ingredients

• 1  cucumber, peeled, seeded and diced
• 1⁄2 teaspoon  minced fresh chili pepper
• 1  tablespoon fresh lemon juice
• 1  tablespoon fresh lime juice
• 2  teaspoons brown sugar
• 2  tablespoons unsweetened dried shredded coconut
• 1  mango, peeled and diced
• 1  small red bell pepper, minced

Directions

1. In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
2. Toss well.
3. Cover and chill for 20 minutes and serve cold.
4. Just before serving, top with cilantro or spearmint.