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Tomato-Mango Coconut Cooler

Tomato-Mango Coconut Cooler Recipe

  • 4 medium ripe tomatoes, finely diced
  • 1 ripe mango, finely diced
  • ½ medium cucumber, peeled, seeded, and finely diced
  • ½ medium red bell pepper, finely diced
  • 2 scallions, green parts only, thinly sliced
  • ¼ cup chopped fresh cilantro, or more to taste
  • Two 13.5-ounce cans light coconut milk
  • 1 teaspoon good-quality curry powder
  • ¼ cup jarred Thai peanut satay sauce, whisked together with ¼ cup hot water
  • 2 to 3 tablespoons lime juice, to taste
  • Salt to taste
  • Chopped peanuts for garnish, optional
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