Xanthan Gum 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. The combination of juicy ripe mango, crunchy red bell pepper, and finely minced habanero creates a flavor that swings between tropical sweetness and serious heat — in the best possible way. A squeeze of fresh lime juice and a handful of cilantro tie it all together, giving every bite that bright, cohesive punch you want from a great salsa. Because this recipe is built entirely from whole, fresh ingredients, there's nothing hidden to worry about — no stabilizers, no thickeners, just real food doing all the work. The recipe smartly calls for removing the seeds and ribs from the habanero, so you get bold heat without it becoming overwhelming, and starting with one pepper lets you dial in exactly the level of fire you're after. A quick 15-minute rest at room temperature is all it takes for the flavors to bloom and meld before serving. Make a batch for taco night, spoon it over grilled fish, or just go straight in with 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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