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Mangoes are generally considered to be a low to moderate oxalate food, meaning that they contain less than 10 mg of oxalates per serving. As such, they can be included in a low oxalate diet in moderate amounts. However, it is important to note that individual tolerance to oxalates can vary, and some people may still experience symptoms even with low oxalate intake.
If you are following a low oxalate diet, here is a recipe for a mango and vegetable salad that you might enjoy:
Mango and Vegetable Salad Recipe:
Ingredients:
1 ripe mango, peeled and diced
1 cup of chopped broccoli
1 cup of chopped cauliflower
1 yellow pepper, chopped
2 tablespoons of olive oil
1 tablespoon of honey
2 tablespoons of lime juice
Salt and pepper to taste
Directions:
In a large bowl, combine the chopped broccoli, cauliflower, and yellow pepper.
In a separate bowl, whisk together the olive oil, honey, lime juice, salt, and pepper to make the dressing.
Add the diced mango to the bowl of vegetables and pour the dressing over the top. Toss everything together until the vegetables and mango are evenly coated.
Serve immediately as a side dish or as a light lunch.
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