Coconut Chicken Tenders with Spicy Mango Salsa

Combine mango, bell pepper, onion and cilantro in small bowl. Season to taste with salt and ground red pepper. Transfer half of salsa to food processor; process until finely chopped (almost puréed). Combine with remaining salsa.

Preheat oven to 400°F. Spread coconut on large baking sheet. Bake 5 to 6 minutes or until lightly browned, stirring every 2 minutes. Transfer coconut to food processor; process until finely chopped but not pasty.

Beat egg with oil and pinch of ground red pepper in small bowl. Add chicken tenders; toss to coat. Roll tenders in coconut; arrange on foil-lined baking sheet. Bake 18 to 20 minutes or until no longer pink in center. Serve with Spicy Mango Salsa.