Turmeric Free Mango Habanero Salsa
Sweet, fruity, and absolutely fiery, this mango habanero salsa is the kind of condiment that makes everything it touches more exciting. Juicy diced mango brings a tropical sweetness that plays beautifully against the slow, rolling heat of fresh habanero, while red bell pepper and red onion add crunch and a little sharpness to round it all out. Fresh lime juice and cilantro keep things bright and vibrant, and a touch of cumin (totally optional) adds just a whisper of earthiness without overpowering the fruit-forward flavor. The whole thing comes together in one bowl with no cooking required — just some careful knife work and a short rest to let the flavors bloom. Habaneros are genuinely hot, so the recipe smartly suggests starting with one pepper and scaling up if you want full-on fire. It keeps well in the fridge for a few days, which means you can make a batch ahead and spoon it over grilled fish, tacos, chips, or honestly anything that needs a little life. Every ingredient here is clean and straightforward, so there's no guesswork about what's in it.
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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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