Mango Habanero Salsa

Turn your fresh mangoes into this gorgeous Mango Habanero Salsa. It's the best, sweet and spicy twist on a traditional salsa. You'll crave it all summer long!

Course Appetizer, Dips, Snack

Cuisine American, Mexican, Spanish

Diet Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Resting Time 10

Total Time 25

Servings cups

Calories 79kcal

Author Alana Lieberman

Cost $10

Equipment

Ingredients

2 cups diced fresh mango (about 2 mangoes)
1 cup diced red bell pepper (about 1 pepper)
¼ cup finely diced red onion (about ⅛th of an onion)
1 teaspoon minced garlic (about 1 garlic clove)
1 tablespoon finely diced habanero, seeded (about 1 habanero) SEE NOTES
1 tablespoons chopped fresh cilantro
2 ½ tablespoons fresh squeezed lime juice (from about 1 lime)
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
tortilla chips, for serving

Instructions

Add all ingredients to a medium bowl. Stir to combine.
Scoop ⅔ of the salsa into the bowl of a food processor. Set the other ⅓ aside. Blend ⅔ of the salsa until well blended. It may not be entirely smooth, that’s okay.
Pour blended salsa back into the bowl with the remaining salsa. Stir to combine.
Serve salsa with your favorite tortilla chips or on top of fish or tacos.

Notes

I highly recommend wearing disposable gloves when handling habanero peppers, as well as washing your hands thoroughly. You should also avoid touching your eyes and face after handling. These tiny peppers are incredibly spicy and even the slightest amount can irritate your eyes, nose, and lips.
This salsa can also be served without blending - similar to a mango habanero pico de gallo, or it can all be blended for a smoother sauce-like texture.

Nutrition