A few years ago my mother got poison ivy while cleaning up the yard at the cottage. As weeks passed the rash only got worse. Confused by this she visited her doctor who informed her that she had developed a new allergy; mangoes.
Oddly enough, mangoes are in the same family as poison ivy and poison oak. Being one of my mother’s favorite fruits, she had eaten quite a few following her poison ivy outbreak and this caused her new allergic reaction. To this day she cannot come into contact with mangoes as they spur a horrid rash. So if you love mangoes don’t get poison ivy!
2 champagne mangoes, chopped into bite size pieces
1 cup fresh pineapple, chopped into bite size pieces
1 medium avocado, chopped into bite size pieces
½ medium red onion, minced
2 Tbsp. cilantro, minced
1 medium banana pepper, seeded and finely chopped
1 Tbsp. freshly grated ginger
Juice from 2 limes
Juice from 1 lemon
In a large bowl combine mangoes, pineapple, avocado, red onion, cilantro, banana pepper, and ginger.
Drizzle with lemon and lime juice.
Refrigerate for at least an hour before serving.
Serve with tortilla chips, on a salad or as a side to complement grilled meat.