Hazelnut 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. Juicy diced mango brings natural sweetness that plays beautifully against the slow, rolling heat of habanero peppers, while red bell pepper and red onion add crunch and a little sharpness to every bite. Fresh lime juice and cilantro tie it all together with a bright, citrusy finish that keeps you coming back for one more scoop. The recipe is completely built from whole, fresh produce — no packaged sauces, no mystery additives, just clean ingredients you can see and trust. A short rest at room temperature before serving lets the flavors meld into something that tastes far more complex than the prep time suggests. It's equally at home spooned over grilled fish tacos, stirred into rice bowls, or served alongside tortilla chips as a crowd-pleasing appetizer. Make a batch on Sunday and you'll find yourself reaching for the jar 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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