Mushroom 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. Juicy diced mango brings a tropical sweetness that balances the punishing heat of the habanero, while red bell pepper and red onion add crunch and a little sharpness to every bite. A generous squeeze of fresh lime juice ties it all together with bright acidity, and a handful of cilantro keeps things vibrant and herbaceous. The recipe smartly calls for removing the seeds and ribs from the habanero before mincing, which lets you dial in the heat level without losing that distinctive fruity pepper flavor. A short rest at room temperature before serving is the secret step — it gives the lime, salt, and cumin just enough time to meld into something that tastes like it took way more effort than it did. Spoon it over grilled fish or chicken, pile it onto tacos, or just go straight in with tortilla chips. It keeps in the fridge for up to three 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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