Avocado-Mango-Coconut Chutney with Mint and Cilantro

“Cooking is my passion,” says Rachana Gladson, who made 17 different dishes for a three-hour lunch she hosted for 20 guests last year. This recipe is the delicious result of her experimenting with ways to incorporate high-fiber, good-fat avocados into her diet. Serve the chutney with chicken, fish pork, naan or curries, or spread it in pita breads.

cup grated unsweetened or chip coconut*

1/2 cup boiling water 1 avocado, cubed 1 mango, cubed (1 1/2 cups)

serrano chile, seeded and deveined if desired 2 teaspoons lime juice 1/2 teaspoon salt 1/2 cup chopped fresh mint 1/2 cup chopped cilantro 1. Place coconut in small bowl; cover with boiling water. Let stand 20 minutes; drain excess water.

Pulse coconut, avocado, mango, chile, lime juice and salt in food processor until almost smooth but some texture remains. Stir in mint and cilantro.

TIP *If using chip coconut, finely crush before soaking.

(generous 1/4-cup) servings PER SERVING: 155 calories, 12 g total fat (8 g saturated fat), 1.5 g protein, 12.5 g carbohydrate, 0 mg cholesterol, 205 mg sodium, 4.5 g fiber