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Coconut Chicken and Mango Salsa
Linda Nortje
Coconut Chicken and Mango Salsa is a taste from the Islands in both the Chicken and the Salsa. Such a quick and easy dinner recipe to make !
5
from 1 vote
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Course
Dinner
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Cook Mode
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Servings
4
Servings
Calories
497
kcal
Ingredients
1x
2x
3x
½
cup
Flour + extra for dusting
½
cup
Cornflour
Cornstarch
½
cup
Desiccated Coconut
½
t
Salt
2
cup
Soda Water
ice-cold
Vegetable Oil
for deep frying
4
Large Chicken Fillets
cut into thick fingers
MANGO SALSA:
1
Mango
peeled and diced
1
Small Red Onion
finely chopped
1
Chili
seeded and chopped
2
TB
Fresh Cilantro
chopped
2
TB
Lemon Juice
Instructions
Combine the Flour, Cornflour, Coconut and Salt – add the Soda Water and mix to make a batter of coating consistency
Heat Oil – dust Chicken with Flour and dip into the Batter – deep-fry Chicken until golden and cooked – drain on paper towel
Mango Salsa:
Toss Salsa ingredients together and serve with the cooked Coconut Chicken
Nutrition Facts
Coconut Chicken and Mango Salsa
Amount per Serving
Calories
497
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
9
g
Carbohydrates
39
g
13
%
Fiber
4
g
17
%
Sugar
18
g
20
%
Protein
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.