Mango with Cilantro, Coconut, and Chile Powder
Serves 6–8

Here’s a cool salad for a sizzling summer! It’s as hot as Hades here in the Sacramento Valley: Yesterday it was 108 degrees. Today it’s 102. Yikes! But no matter where you are, you’ll love this refreshing salad that’s super easy to make, especially when it’s hot and you don’t feel like cooking.

When we think of Mexican salads, we tend to think of traditional dishes such as tostadas, taco salads, and pico de gallo. But the main purpose of this blog is to publish Latin recipes that are off the beaten path. This recipe is from Saveur, the culinary magazine that is an excellent source of contemporary, cutting edge Latin recipes.

I suppose it’s human nature to cling to what’s safe and familiar. But you might miss out on things you might enjoy! My stepmother was from Zacatecas, Mexico, and so my dad got more than the average person’s exposure to Mexican cuisine. We lived in L.A. and one night we were at Barragan’s, one of our favorite Mexican restaurants. I ordered one of the usual suspects – a tostada, taco or something. Mexican food is more than that, my dad said, try something different, like arroz con pollo (chicken with rice). I did. It was terrific. So try this mango salad! It could become one of your go-to summer recipes.

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3 ripe mangos
3 tablespoons fresh lime juice
1 teaspoon chile powder
1/4 teaspoon kosher salt
1/3 cup packed cilantro leaves
1/3 cup shaved unsweetened coconut

Peel mangos and cut fruit into cubes. Arrange on a platter and drizzle with lime juice, coconut, cilantro and chile powder. Serve.