Gut Friendly Mango Habanero Salsa
Sweet, fiery, and impossibly fresh, this mango habanero salsa is the kind of condiment that makes everything it touches taste more alive. Ripe mango brings natural sweetness and a soft, juicy texture that balances the slow-building heat from the habanero, while red bell pepper and red onion add crunch and color. Fresh lime juice and cilantro tie it all together with brightness that no jarred salsa can replicate. For anyone focused on keeping their gut happy, this recipe leans entirely on whole, minimally processed ingredients — no additives, no preservatives, just real food doing what it does best. The short rest time before serving is a small but smart step that lets the flavors bloom and meld without any cooking required. You can dial the heat up or down depending on how many habaneros you use, making it easy to customize for your own comfort level. Spoon it over grilled fish, stir it into grain bowls, or just go straight in with chips — it keeps beautifully in the fridge for a few days, so making a full batch is always worth it.
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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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