Dairy 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. The combination of juicy ripe mango, crunchy red bell pepper, and sharp red onion creates a layered texture that keeps every bite interesting. Fresh lime juice and cilantro tie it all together with a bright, citrusy lift that balances the serious heat from the habanero. Speaking of heat — the recipe smartly calls for removing the seeds and ribs before mincing, which gives you control over how much fire you're working with, whether you go with one pepper or two. Everything here is naturally free of dairy, so there's no swapping or substituting needed — just fresh produce and bold flavor doing all the work. A short rest at room temperature lets the ingredients meld into something that tastes like it took far more effort than it did. Scoop it over grilled fish, pile it onto tacos, or just go straight in with chips — no judgment.
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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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