Emulsifier Free Mango Habanero Salsa
Sweet, fiery, and impossibly fresh, this mango habanero salsa is the kind of condiment that makes everything it touches taste better. The combination of juicy ripe mango, crunchy red bell pepper, and sharp red onion creates a texture that's vibrant and satisfying with every bite. One of the best things about making salsa from scratch is that every ingredient is exactly what it says it is — no stabilizers, no additives, just real produce and citrus doing all the work. The habanero brings serious heat, but removing the seeds and ribs keeps it manageable, and starting with a single pepper lets you dial in the intensity to your liking. A short rest at room temperature before serving is the secret step that lets the lime juice, cilantro, and cumin meld into something that tastes like it took far more effort than it did. Spoon it over grilled proteins, pile it onto tacos, or just go 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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