Carrageenan Free Mango Habanero Salsa
Sweet, fruity, and absolutely fiery, this mango habanero salsa hits every note you want from a fresh condiment — bright citrus, bold heat, and a little crunch from red onion and bell pepper. The habanero brings serious intensity, so the tip to start with just one pepper and mince it as finely as possible is genuinely useful advice that keeps the heat balanced rather than overwhelming. A short rest at room temperature before serving lets the lime juice, cilantro, and cumin meld together into something that tastes like it took far more effort than it actually did. Store-bought salsas and jarred condiments are notorious for sneaking in additives and thickeners like carrageenan, which makes a from-scratch version like this one such a relief — every single ingredient here is whole and recognizable. It comes together in one bowl with no cooking required, making it an easy win for tacos, grilled proteins, chips, or honestly just a spoon. It keeps in the fridge for up to three days, though it rarely lasts that long once people get a taste.
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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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