Mango Salsa

This is a delicious recipe I found on allrecipes and then tweaked to my taste buds. I served it over grilled chicken and coconut rice. It was so refreshing and delicious. My only hang up is the red onion. Though I do love red onions they always seem to overwhelm a dish. The original recipe called for 3/4 cup (talk about overload). I used a 1/4 cup and still felt it was too much. My suggestion is to only add 1/8 cup or use green onions which are much more mild. I also added some chopped cilantro and felt it really upped the flavor.

Ingredients

• 1 mango - peeled, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/4 cup chopped red onion
• 1 tablespoon white sugar
• 1 tablespoon olive oil
• 2 tablespoons lime
• 1 avocado - peeled, pitted, and diced
• 1 teaspoon salt
• Chopped cilantro to taste

Directions

1. Toss together mango, bell pepper, onion, sugar, olive oil, and lime in a bowl. Gently fold in diced avocado, and season with salt.

Coconut Rice

My recent tropical travels have inspired a few new recipes. This is a great one for coconut rice. The coconut flavor is very subtle. I got this from allrecipes. Also I used lite coconut milk to cut down on fat.

Ingredients

• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked jasmine rice

Directions

1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.