Mango and Coconut Dip With Creme Fraiche

• 34 cup creme fraiche (easily made at home)
• 1 ripe mango, peeled and diced (I used frozen mango that has been thawed)
• 2 limes, juice and zest of, finely grated
• 12 fresh mint leaves, finely shredded
• 12 cup fresh cilantro leaves (NOT dried)
• 2 tablespoons coconut cream or 2 tablespoons coconut milk
• 1 teaspoon salt
• pepper, to taste
• 12 tablespoon shredded coconut, toasted
• lime slice
• lime zest

1. Combine all salsa ingredients in bowl and mix well.
2. Season with salt and pepper to taste.
3. Cover and refrigerate until ready to use.
4. Best made 1 hour in advance.
5. Garnish with lime slices, lime zest and toasted coconut before serving.
6. Attention Pacific Northwest Residents: Try this with Kettle Chips' Brand Mango/Chili chips or Spicy Thai for a taste sensation!

creme fraiche, mango, zest of, mint, cilantro, coconut cream, salt, pepper, coconut, lime slice, lime zest

Taken from www.food.com/recipe/mango-and-coconut-dip-with-cr-me-fra-che-149917 (may not work)