Mango Habanero Salsa (Printable View)

Juicy mango, habanero, red onion and lime tossed into a bright, chunky condiment for chips, tacos or grilled proteins.

# What You'll Need:

→ Produce & Pantry

01 - 2 ripe mangoes, peeled, pitted and diced (about 2 cups diced)
02 - 1 small red onion, finely diced (about 1/2 cup)
03 - 1 to 2 habanero peppers, seeds removed if desired, finely minced
04 - 1 small red bell pepper, diced
05 - 1/2 cup fresh cilantro, chopped
06 - 1 lime, juiced (about 2 tablespoons lime juice)
07 - 1 small garlic clove, minced
08 - 1/2 teaspoon fine salt
09 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Peel, pit and dice the mangoes; finely dice the red onion and red bell pepper; mince the habanero and garlic; roughly chop the cilantro.
02 - Place the diced mango, red onion, red bell pepper, minced habanero, chopped cilantro and garlic in a medium mixing bowl.
03 - Add the lime juice, salt and black pepper to the bowl.
04 - Gently toss until evenly combined; taste and adjust lime, salt or chiles to suit your preference.
05 - Let the mixture sit at room temperature for 10 minutes to allow the flavors to meld.
06 - Serve immediately with chips or grilled proteins, or transfer to an airtight container and refrigerate for up to 2 days.

# Expert Advice:

01 -
  • There’s nothing like the triumphant feeling of serving something vibrant that took barely 15 minutes to make.
  • The mix of cooling mango and bold habanero keeps you tasting each bite—no two are exactly the same.
02 -
  • I once absentmindedly rubbed my eye after cutting habanero, and trust me, gloves or hand-washing are lifesavers.
  • Letting the salsa chill for a bit truly brings all the flavors together—the difference is worth the wait.
03 -
  • Using a really sharp knife makes dicing mangoes cleaner and less slippery—no mushy cubes.
  • Salsa tastes even brighter after a short rest in the fridge, so make it ahead if you can.
Return