Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cranberry-Mango Relish With Coconut
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 240 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 240 mg
Ingredients
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Directions
- Spread the coconut in a small skillet over medium heat. Cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove to a plate to cool.
- Combine the sugar and 1 teaspoon salt in a food processor. Add the cranberries and pulse until finely chopped. Scrape into a medium bowl, then add the mango, lime juice and all but 2 tablespoons of the toasted coconut. Fold until combined. Refrigerate at least 1 hour. Transfer to a serving bowl and top with the remaining toasted coconut.
