Mango And Coconut Salad

Recipe Instructions Combine the coconut, red chile, mustard seeds, cumin seeds, sugar and about 2 tablespoons of water in the bowl of a food processor. Process just until the ingredients are well combined and are just starting to form a coarse paste, about 15 seconds. Toss the coconut mixture with the mangoes and chill. This recipe yields 4 servings. Each serving: 179 calories; 9 mg sodium; 0 cholesterol; 15 grams fat; 13 grams saturated fat; 13 grams carbohydrates; 1 gram protein; 0.82 gram fiber.