Mango and coconut salsa

Ingredients

1 tablespoon shredded coconut
2 mangoes, flesh chopped
1 long red chilli, finely chopped
1 cup young basil leaves
2 tablespoons snipped chives
1 lime, zested and juiced

Method

Toast the coconut in a dry frying pan or under a grill over low heat for 1-2 minutes, stirring until lightly golden. Set aside to cool.

Mix the coconut with the remaining ingredients in a bowl. If you are making it ahead leave the coconut out and refrigerate the salsa for 1-2 days, adding to coconut at the last minute.

Makes 2 cups