Rainbow Mango Salsa with Coconut Cilantro Lime Chicken

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Rainbow Mango Salsa with Coconut Cilantro Lime Chicken

Even though fall is here, doesn’t mean we can’t enjoy some flavorful and colorful foods to help cheer us up. I created this salsa recipe for a Reggae Beach Party last year. It was gone in 20-minutes. I made it again for the same beach party, but it was rained out. Since my husband’s college buddies and their families were staying with us, we had our own festive party. I made a triple batch of this stuff, but made it more colorful and paired it with a coconut-cilantro-lime chicken on the grill. It was sooo good that who needed to be at the beach sharing the goods? When you are feeling in a festive mood, make this Rainbow Mango Salsa, turn on some Bob Marly and have your own fun Reggae Party!

Rainbow Mango Salsa:

Using the freshest ingredients makes the flavors blend well.

2 mangoes sliced small
1 small red and yellow pepper
2 avocados
2-3 jalapeno peppers (depending how spicy you prefer it)
3 shallots and 3 green onions
1 lime juiced
½ – ¾ cup of cilantro cut up
½ teaspoon Himalayan Salt
Dice up all the mango and veggies. Pour lime juice, cilantro and salt over and mix well. Serve and enjoy!

I don’t have a picture of the chicken, it was eaten up all in one day, but here is the recipe for the marinade.

Coconut-Cilantro-Lime Marinade:

4 limes juiced (fresh limes is best, not the artificial stuff that comes in the store out of a plastic lime bottle)
¾ c coconut oil
1 cup of cilantro cut
8 chicken breasts
1 garlic clove or tsp of garlic powder

Wisk lime juice and oil together until it is well blended. Add Cilantro. Reserve one quarter cup of marinade and pour the rest over chicken breasts in a bag and let it marinade for one hour. Grill up using the saved marinade to brush on chicken while cooking. Be sure to season the chicken breasts with salt and pepper.

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