Anti Inflammatory Mango Habanero Salsa
Sweet, fiery, and impossibly fresh, this mango habanero salsa is the kind of thing you'll want to put on absolutely everything. Ripe mango brings natural sweetness and a dose of antioxidants, while habanero peppers deliver serious heat along with capsaicin, a compound widely celebrated for its inflammation-fighting properties. Red bell pepper and red onion add crunch and color, and fresh lime juice ties it all together with a bright, zesty punch. Every ingredient here is a whole food with genuine nutritional credentials — no preservatives, no refined sugars, nothing processed sneaking in. A short rest at room temperature is all it takes for the flavors to bloom into something that tastes like it came from a restaurant kitchen. Spoon it over grilled fish, toss it with greens, or just go in with chips — there's really no wrong move.
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Learn more →Ingredients
6 servings
- 2 ripe mangoes (about 2 cups diced), peeled and diced into ¼-inch pieces
- 1–2 habanero peppers, seeds and ribs removed, finely minced
- ½ small red onion, finely diced
- 1 red bell pepper, finely diced
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, roughly chopped
- ½ tsp salt, plus more to taste
- ¼ tsp ground cumin (optional)
Instructions
- 1
Wearing gloves or washing your hands immediately after, mince the habanero pepper as finely as possible — the smaller the pieces, the more evenly the heat distributes through the salsa. Start with 1 pepper if you prefer moderate heat, or use 2 for a fiery result.
- 2
Combine the diced mango, minced habanero, red onion, and red bell pepper in a mixing bowl.
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