Chicken Free Mango Habanero Salsa
Sweet, fruity, and absolutely fiery, this mango habanero salsa is the kind of condiment that turns a simple meal into something memorable. Ripe mango brings a juicy, tropical sweetness that plays beautifully against the intense heat of fresh habanero, while red bell pepper and red onion add crunch and a little savory depth. A generous squeeze of lime juice and a handful of cilantro tie everything together with a bright, fresh finish that store-bought salsas simply can't replicate. The optional pinch of cumin adds a subtle warmth that rounds out the flavor without stealing the spotlight. The whole thing comes together in one bowl with no cooking required — just some careful knife work and a short rest to let the flavors bloom. It keeps in the fridge for up to three days, so you can make a batch ahead and have it ready to spoon over tacos, grilled fish, rice bowls, or tortilla chips all week 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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