Mediterranean Diet 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 juicy, tropical bite, while habanero delivers serious heat that you can dial up or down depending on your crowd. Red bell pepper and red onion add crunch and color, and a generous squeeze of fresh lime juice ties it all together with bright acidity. A short rest at room temperature is all it takes for the flavors to meld into something that tastes like it took far more effort than it did. This salsa leans beautifully into a plant-forward, produce-driven way of eating — every ingredient is whole, fresh, and vibrant, with no processed fillers or hidden additives to worry about. Spoon it over grilled fish, tuck it into tacos, or just go at it with chips — it keeps well 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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