The perfect sweet and spicy topping for all of your favorite pescatarian tacos, tostadas, tortilla chips and grilled fish. Let's make some mango habanero salsa!
Mango habanero salsa just tastes like summer. The sweet fruit, crisps peppers and onions, fresh cilantro, sour lime juice - it's perfectly balanced and satisfying. If sunshine had a flavor, this would be it.
Habanero chile sounds super spicy, and sometimes they are, but it's a weirdly balanced heat with fruity undertones. I usually dice two, and start by adding half to the salsa. Then let it sit for a few minutes, taste, and add more, if needed. Diced habanero can be stored in a Ziplock in your freezer and added to future salsa batches, soups, or even Portuguese garlic shrimp. If you can't find habanero or spicy flavors worry you, grab less spicy peppers like jalapeño peppers or even a poblano for more color and crunch and just a whisper of heat. And keep in mind that the sweet, tropical flavor of the mango, lime and honey provide a strong balance to the spice level of the hot peppers.
My favorite way to serve this flavorful salsa is over my easy baked fish tacos, but the spicy and sweet flavor is the perfect combination to top simple grilled halibut, or serve straight out of the bowl with a pile of your favorite tortilla chips.
What you'll need to make this habanero mango salsa recipe:
- fresh, ripe mango
- red bell pepper
- red onion
- fresh cilantro
- habanero peppers
- fresh lime juice
- sea salt
Step by step instructions for making easy mango habanero salsa:
This fresh mango salsa is a simple recipe using just a handful of ingredients and a few easy steps. This won't take long!
Start by dicing up your whole mango. You need two full cups of mango for this recipe, so you may need two mangos. Fun fact - I'm allergic to mango skin. But I'm also obsessed with the sweet taste of juicy mango. So this lovely slicing demonstration is courtesy of my mango-chopping-husband.
Dice all of your veggies - including the red onion and red bell peppers - into small pieces - roughly the same size. Combine all in a large bowl or serving platter.
For the chili peppers, see notes below. But TL;DR - WEAR GLOVES. And wash your hands. The end.
Make your salsa dressing by combining the remaining ingredients, including fresh lime juice, honey and salt, in a small bowl. Mix well to ensure the honey has dissolved.
Pour the dressing over the spicy salsa mango habanero salsa recipe. Stir well, but gently, so as not to break up the ripe mango pieces.
Cover and refrigerate for 15 minutes. Remove. Taste and adjust seasoning. To serve, garnish with fresh lime slices and additional cilantro. Delicious over tacos de pescado or straight out of the bowl!
FAQ's and Serving Suggestions:
- Always wear gloves! You are dealing with a lot of heat in these peppers. You'll want to be sure you don't leave any spice residue on your hands, as it will feel exceedingly unpleasant if you touch any other part of your skin / face / eyes / ANYTHING. I also wear gloves when cleaning the knife and cutting board I used to dice the habanero.
- Add the spicy habanero peppers last, and add half to start with. It's easy to add more peppers, and not so easy to surgically remove the tiny diced peppers from your chunky mango habanero salsa.
- If you're looking for truly, deeply spicy mango habanero salsa recipe, leave in the seeds and the white ribs inside the chilis when dicing, and add them to the homemade salsa.
I love the simple sweetness of the mango, red onion and bell pepper, combined with the spicy chilis. But if you're looking for a more traditional salsa, you can substitute tomatoes for the red bell pepper.
Absolutely. Just add the finished salsa to your food processor, or use an immersion blender in a large mixing bowl. Pulse until you have the smooth salsa texture you're looking for
Habanero peppers are the ideal pairing for mangoes precisely because of their flavor profile. In addition to the spice, habanero's have a fruity, smoky undertone that adds a range of freshness and flavor to this salsa that typical jalapenos just can't match.
If I put aside my deep love of mangoes, I'd say that diced fresh peaches would be absolutely lovely in this easy recipe. Tropical fruits like pineapple and papaya would also add the sweet-tart profile this easy salsa recipe loves. And if using mango, for best results, use the freshest, ripest mangoes possible in this recipe.
To store, transfer to an airtight container and keep in the refrigerator up to 4 days.
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