From our family kitchen
Mango salsa
Published
This refreshing salsa livens up burgers, grilled meats, marinated chicken or fish. It’s a great dip for sweet potato nachos.
Serves 2–4
Ingredients
- 1 red onion, finely chopped
- Juice of 1 lime
- 200g mango flesh
- 1 green chilli, deseeded and finely chopped (optional)
- 1 ripe avocado
- Bunch of coriander, leaves chopped
Method
Mix the onion and lime juice in a bowl and leave to marinate for 4 hours (this softens and sweetens the onions). Chop the mango and avocado into small pieces. Add with the remaining ingredients and season. Serve immediately.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story