Both plants produce a similar resin. In poison ivy, the resin produces the familiar itchy rash. Some mangoes used to produce a strong, resinous underflavor, which has been bred out of modern commercial varieties.
A reader, who is allergic to mango sap but enjoys the fruit's rich, musky flesh, asked for ideas on how to savor ripe mangoes.
This recipe comes from "Eat More, Weigh Less - Dr. Dean Ornish's Life Choice Program for Los-ing Weight Safely While Eating Abundantly" (HarperCollins, $22.50).
2 cups cubed and cooked beetsPrepare ingredients 1 hour before serving. Right before serving, combine all the ingredients in a medium bowl and toss them very gently. Serve on a bed of lettuce. Makes 4 cups. Serves 4 to 8.
1 cup cubed mango or papaya
1/2 cup minced red onion
1/2 cup fresh lime juice
2 tablespoons pickled ginger
2 tablespoons ginger vinegar (from the pickled ginger)
Note: Beets cook quickly in a microwave oven. Place them in a microwaveable dish, add 1 inch of water, and cook on High for 10 to 15 minutes, or until tender.
