mango lime salsa

I'm allergic to mangoes. Not the edible part---just the skin.

Did you know they're related to poison ivy?

The skin contains the same allergenic oil (urushiol) as poison ivy, poison oak, and poison sumac.

So along with a lifetime of severe reactions to poison ivy, my skin has another enemy. Thankfully, I'm not that fond of the flavor of mangoes (gasp! I know...). Too sweet for me. Green mango, dried, in shakes--they are my favorite!

But yesterday, I was looking for a salsa that used limes and found a mango salsa. It just sounded too good. A great treat for a special taco celebration! So I asked my vegetable lady to deliver the mangoes and asked another friend to cut the mangoes and I only touched them with a metal spoon or with a tortilla chip...

This recipe only contains approximate measurements. Taste and tweak as needed.

MANGO LIME SALSA
adapted from cookus INTERRUPTUS

2-3 cups diced mangoes
6 scallions, thinly sliced or minced
1 jalapeno pepper, minced
1-2 Tbsp of lime juice (or half lemon juice, half lime juice)
chopped cilantro, to taste

COMBINE mangoes, scallions, half of the pepper, lime juice, and cilantro.

TASTE and add more pepper, lime juice, or cilantro, to taste.

REFRIGERATE for at least 20-30 minutes to allow flavors to mingle.