Fish Free Mango Habanero Salsa
Sweet, fruity, and absolutely fiery, this mango habanero salsa is the kind of condiment that makes everything it touches more exciting. The combination of ripe mango and habanero creates a push-and-pull of tropical sweetness and serious heat, balanced out by crisp red bell pepper, sharp red onion, and a generous hit of fresh lime juice. Starting with just one habanero keeps things manageable, but going in with two delivers a genuinely bold, lip-tingling result — your call. A short rest at room temperature before serving is the secret step that lets all those bright flavors meld into something that tastes far more complex than the ingredient list suggests. Everything here is 100% plant-based and naturally free from seafood or any ocean-derived ingredients, so there's zero need to scrutinize labels or worry about hidden additives. It's equally at home spooned over grilled chicken, piled onto tacos, or scooped up with tortilla chips straight from the bowl.
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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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