Fresh Mango Habanero Salsa

bowl of mango habanero salsa with cilantro and red onion.

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Fresh Mango Habanero Salsa

Chunky mango habanero salsa made from ripe mangos, spicy habanero peppers and a handful of simple ingredients. This homemade blend of sweet and fiery flavors creates a perfect pairing for chips or used as a fresh topping for blackened fish, tacos, or your favorite chicken dish.

Prep Time10 mins

Total Time10 mins

Course: Sides

Cuisine: Caribbean/Latin American

Servings:

Calories: 75kcal

Author: Crystal DaCruz

Ingredients

2 large ripe mangos
½ red onion
2 habanero peppers
1 handful cilantro leaves
1 lime cut in half
pinch of salt optional

Instructions

Peel and dice the mangos, cut the stems off of the habanero chilis and remove the seeds. Chop the chilis, red onions and fresh cilantro.
Place all of the chopped ingredients in a bowl and add the juice from ½ of the lime with a pinch of salt.
Use a spoon or silicone spatula to combine all of the ingredients together.
Garnish with leftover lime wedges and serve with tortilla chips or as a topping on fish, chicken or tacos.

Notes

Recipe Tips:

Release the oils in the habanero chilis by tossing them in a dry skillet over medium heat before chopping them.
Wear gloves when handling hot chilis to keep the natural oils from burning your hands.
Use a sharp knife to chop the ingredients - dull knives increase your chance of injury.

Storing leftovers:

Keep in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer to a sealed container and freeze for up to 3 months.

Nutrition