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Every time my husband goes to the store, he comes home with something seasonal and fresh. He’s been on a serious mango kick lately. So much so that he came home with an entire box last week! So, I decided I best get creative or they would all go to waste. Throwing food away is my pet peeve! I love Caribbean food, which is what inspired this Mango Salsa Recipe…
I believe fruit is good for us and the right kinds are healing to our metabolism. I’m not talking about high fructose corn syrup, sugar substitutes, or GMO sugar. I am talking about ripe seasonal fruit. Our liver needs healthy sugar stores, called glycogen, to convert inactive thyroid hormone (T4) to active (T3). This keeps our metabolism working well and is one reason you won’t see me on any crazy sugar detoxes.
As Dr. Ray Peat, PhD, puts it, “The liver provides about 70% of our active thyroid hormone, by converting thyroxine to T3, but it can provide this active hormone only when it has adequate glucose.”
Sugar from ripe fruit is easy to digest and helps keep cravings at bay. If you have sugar cravings, you likely need more sugar, but in the right form. I also recommend eating sugar with protein and fat to keep your blood sugar balanced.
This mango salsa is a great side, marinade, or topping for fish. It’s also a tasty snack with avocado and a few sprouted chips, homemade of course (remember these?).
Mango Salsa Recipe
- 3 fresh ripe mangoes, diced
- 1 bell pepper (we love red), diced
- 1 jalapeno finely, diced
- 1/2 cup red onion, chopped
- 1 small bunch cilantro, chopped
- 1 tsp cumin
- Juice of 1-2 limes
- Option to add 1 drop of lime essential oil
- In a large bowl, combine mango, peppers, onion, cilantro, and jalapeno.
- Squeeze juice of 1 lime and add 1 drop of lime essential oil, cumin, salt, and pepper and mix well. Taste and add more lime juice 1/2 a lime at a time, if needed.
- This salsa just gets better as it sits. Will keep covered for 2-3 days in the fridge.