They are prepared by simply peeling them, and then cutting them into slim strips. Sour Green Mangos are medium to dark green, and very hard. Mangos are also eaten semi ripe, just a little sweet and still green, and when entirely ripe, very sweet and dripping with juices. Sour Green Mangos are unripe, and are not in the least bit sweet. Mangos in Thailand are eaten at varying stages of ripeness. Indeed, almost every Thai person will tuck into a Mango as a snack frequently. This means they are plentiful and cheap, which makes the extremely popular. Mangos are grown all over Thailand, in every region, and because of this they are available all year long, as crops in different areas will ripen at different times due to the local climate. *This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.Mango (Sour Green) Thai Name: Mamuang Raad Strawberry Salsa Recipe (nightshade free).More lectin-free salsa recipesįor more lectin-free salsa options, check out:
The taste profile also fits Asian-style meals I even used it as a salsa for homemade sushi. It will add texture and flavor to any Mexican-inspired meals, such as enchiladas or nachos, but the sky is the limit. Or you can easily make your own cassava flour tortillas, at home. You can buy lectin-free tortillas from a brand such as Siete (unfortunately, only available in the US). However, if you are only sensitive to lectins, using peeled and deseeded tomatoes in your regular salsa is a good alternative.īut even if you eat tomatoes, green mango salsa is brighter and more flavorful. 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. You can store it in the fridge for a few hours before eating, the flavors will intensify, and it will become juicier. Mix all the ingredients together, adjust the taste to your liking and serve.
a handful of cilantro, washed, dried, and chopped.1 green mango, peeled and cut into small cubes.Both are plant paradox compliant even if made with chili peppers because they undergo a long fermentation process, which removes the lectins. To your taste, the touch of hot spice can be added by using red Tabasco sauce or even a Sriracha sauce. 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.
They are preferred in the plant paradox program because they are a resistant starch, unlike the ripe mango or sweet mango, which loses the resistant starch properties and has a lot of sugar. I love this green mango salsa and prefer it to the usual tomato salsa. This version allows the combination between mango and cilantro to shine. But to be honest, to me, it is perfect as it is. Since this salsa is lectin-free, there won’t be any pepper. This green mango salsa recipe is perfect if you are sensitive to nightshades (like tomatoes and peppers). It adds a bright, fresh, sweet, and tangy touch to enchiladas, tostadas, or nachos. This lectin-free green mango salsa is the perfect accompaniment for your tacos, but it is more versatile than that.
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