Brazil Nut Free Mango Habanero Salsa
Sweet, fruity, and absolutely fiery, this mango habanero salsa is the kind of condiment that makes everything it touches taste more exciting. Juicy diced mango pairs with the slow, rolling heat of habanero peppers, while red bell pepper and red onion add crunch and a little sharpness to balance it all out. Fresh lime juice and cilantro tie everything together with a bright, citrusy lift that keeps the flavors clean and vibrant. The recipe smartly calls for removing the seeds and ribs from the habanero, which lets you dial in the heat level without losing that distinctive fruity pepper flavor — start with one pepper if you're cautious, or go with two if you want the full experience. A short rest at room temperature before serving is the secret step that lets all those bold ingredients meld into something that tastes like it took way more effort than it did. Spoon it over grilled fish or chicken, pile it onto tacos, or just go straight in with chips — it holds up beautifully in the fridge for a few days, though it rarely lasts that long.
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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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