Paraben 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. The combination of juicy ripe mango, crunchy red bell pepper, and sharp red onion creates a layered texture that keeps every bite interesting, while fresh lime juice and cilantro tie it all together with a bright, zesty finish. Habaneros bring serious heat, but removing the seeds and ribs keeps things manageable — start with one pepper if you want a slow burn, or go with two if you like to live dangerously. A short rest at room temperature before serving lets the flavors meld into something that tastes far more complex than the prep time suggests. Keeping your pantry free from synthetic preservatives and additives is genuinely easy when you're working with whole, fresh ingredients like these — every component here is exactly what it looks like, nothing more. No jarred shortcuts, no mystery stabilizers, just produce, citrus, and spice doing exactly what they're supposed to do. This salsa is equally at home spooned over grilled fish, piled onto tacos, or scooped up with tortilla chips straight from the bowl. Make a batch ahead and refrigerate it for up to three days — if it 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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