Oats Free Mango Habanero Salsa
Sweet, fiery, and bursting with tropical brightness, this mango habanero salsa is the kind of condiment that makes everything it touches taste more exciting. Juicy diced mango pairs with the slow, intense burn of habanero, while red bell pepper and red onion add crunch and a little sharpness to balance the sweetness. Fresh lime juice and cilantro tie it all together with a citrusy lift that keeps every bite feeling clean and vibrant. A short rest at room temperature before serving is the secret move here — it gives the flavors time to meld into something that tastes like you spent way more effort than you actually did. For anyone navigating grain sensitivities, this is naturally a worry-free recipe since every ingredient is a whole, fresh food with zero hidden fillers or processed additives to second-guess. Dial the heat up or down by adjusting the number of habaneros, and keep a batch in the fridge for up to three days to spoon over tacos, grilled fish, or honestly just a bag of chips.
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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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