Lectin-Free Green Mango Salsa

This lectin-free green mango salsa is the perfect accompaniment for your tacos, but it really is more versatile than that. It adds a bright, fresh, sweet and tangy touch to enchiladas, tostadas, or nachos.

Since this salsa is lectin-free, there won’t be any pepper in it, but to be honest, to me it is perfect as it is. This version allows the combination between mango and cilantro to shine. I absolutely love this green mango salsa, and I prefer it to the usual tomato salsa.

Make it hot

The touch of hot spice can be added by using red Tabasco sauce, or even a Sriracha sauce, both to your taste. Both are plant paradox compliant even if made with chili peppers because they are going through a long process of fermentation, which removes the lectins.

Why green mango?

Green mangos are unripe mangos. They are preferred in the plant paradox program because they are a resistant starch, unlike the ripe mango that loses the resistant starch properties and has a lot of sugar. I feel it’s also more appropriate for this type of use, so mango here has more the role of a vegetable than a fruit.

How to use green mango salsa?

This lectin-free green mango salsa is a great addition to your cooking repertoire since the usual tomato salsa is not an option if you are avoiding nightshades. However, if you are only sensitive to lectins, using peeled and deseeded tomatoes in your usual salsa is a good alternative.

But even if you eat tomatoes, green mango salsa is brighter and more flavorful. Add it to your lectin-free tacos. You can buy lectin-free tortillas, from a brand such as Siete (unfortunately only available in the US). Or you can easily make your own cassava tortillas, at home.

It will add texture and flavor to any Mexican-inspired meals such as enchiladas or nachos, but the sky is the limit. The taste profile also fits Asian-style meals. I even used it as a salsa for homemade sushi.

For another lectin-free salsa option, check out my Strawberry Salsa Recipe.