Mango Habanero Salsa (Printable Page)

Juicy mango and fiery habanero balanced with lime, cilantro, and red onion for a bright, chunky salsa.

# What You'll Need:

→ Produce

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

# Step-by-Step Guide:

01 - Peel, pit and dice the mangoes; finely dice the red onion and red bell pepper; seed and mince the habanero(s); mince the garlic; chop the cilantro.
02 - Place the diced mango, red onion, red bell pepper, minced habanero, garlic and chopped cilantro in a medium mixing bowl.
03 - Add the lime juice, salt and black pepper to the bowl and gently toss until the ingredients are evenly coated and distributed.
04 - Allow the mixture to sit at room temperature for 10 minutes so the flavors harmonize; taste and adjust lime, salt or heat as needed.
05 - Serve immediately with chips or grilled proteins, or transfer to an airtight container and refrigerate for up to 2 days.

# Expert Tips:

01 -
  • This salsa is like sunshine in a bowl, waking up anything you put it on with sweet heat and crunch that never gets old.
  • When I want to wow friends with almost no effort, this is the recipe I reach for.
02 -
  • I once forgot to seed the habanero and learned just how fiery a salsa can get — definitely remove the seeds unless you love intense heat!
  • Letting the salsa rest is not optional: those 10 minutes make all the difference between a handful of ingredients and a harmony of flavor.
03 -
  • Wear gloves when chopping habanero; I learned the hard way that even a little juice can sting for hours.
  • A splash of lime zest adds bright aroma and even more citrusy lift if you zest before juicing.
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