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Lectin-Free Green Mango Salsa

lectin free green mango salsa

This lectin-free green mango salsa is the perfect accompaniment for your tacos, but it 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. But to be honest, to me, it is perfect as it is. This version allows the combination between mango and cilantro to shine. I love this green mango salsa and prefer it to the usual tomato salsa.

Make it hot

To your taste, the touch of hot spice can be added by using red Tabasco sauce or even a Sriracha sauce. Both are plant paradox compliant even if made with chili peppers because they undergo a long fermentation process, 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, which 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 an excellent addition to your cooking repertoire since the usual tomato salsa is not an option if you avoid nightshades. However, if you are only sensitive to lectins, using peeled and deseeded tomatoes in your regular 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 flour 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.

Tacos with green mango salsa

More lectin-free salsa recipes

For more lectin-free salsa options, check out:

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Lectin-Free Green Mango Salsa

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By Claudia Curici Serves: 4
Prep Time: 15 minutes

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.


  • 1 green mango, peeled and cut into small cubes
  • 1 scallion, finely chopped
  • a handful of cilantro, washed, dried and chopped
  • 2 tablespoons extra virgin olive oil
  • juice of half a lime, or more to taste
  • 1 teaspoon apple cider vinegar, or more to taste
  • pinch of salt (to taste)
  • pinch of freshly ground pepper
  • a few drops of red tabasco (to your taste)
  • optional: a pinch of quality paprika, if you are not super sensitive to nightshades



Mix all the ingredients together, adjust the taste to your liking and serve. You can store it in the fridge for a few hours before eating, the flavors will intensify and it will become juicier.


If you don't have scallions, one or two tablespoons of finely chopped red onions are a good replacement.

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