Tomato-Mango Coconut Cooler

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

1. Combine all the ingredients except the last two in a serving container.
2. Cover and refrigerate for an hour or two, until chilled.
3. Add salt to taste and adjust the other seasonings, if necessary.
4. Serve, topping each serving with a sprinkling of chopped peanuts, if desired.

tomatoes, mango, cucumber, red bell pepper, scallions, fresh cilantro, light coconut milk, curry powder, satay sauce, lime juice, salt, peanuts

Taken from www.cookstr.com/recipes/tomato-mango-coconut-cooler (may not work)