Mango Habanero Salsa Recipe

5 from 1 vote

This vibrant Mango Habanero Salsa recipe is sweet and spicy, bright and fresh, and delicious on tacos, burgers, and salads, or scooped up with tortilla chips.

Prep Time15

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 52kcal

Author: Cara Lanz

Ingredients

2 ripe mangoes (about 2 cups), peeled, pitted, and diced
1-2 habanero peppers, finely chopped
½ cup red bell pepper, finely diced
4 green onions, sliced
¼ cup red onion, finely diced
2 tablespoons fresh lime juice
¼ cup fresh cilantro or parsley, finely chopped
¼ teaspoon ground cumin
¼ teaspoon salt

Instructions

Place the mango, habanero, red pepper, red onion, green onion, and cilantro in a large bowl.
Squeeze the lime into the bowl and add the cumin and salt
Toss until completely combined.
Store leftover salsa in an airtight container in the refrigerator for about 5 days.

Notes

Use a sharp knife to cut the fruit, vegetables, and herbs into small, clean pieces.
BE CAREFUL when handling habaneros. Wear gloves. If you handle habaneros with your bare hands, thoroughly wash your hands with soap and water and don’t touch your eyes or face.
Cut the fruit and vegetables into equally sized small pieces so it’s easy to scoop up with chips.
Adjust the spice level to your liking. To add more spicy kick, use more habaneros, or add a dash of hot sauce or cayenne pepper. For mild heat, use jalapeño peppers, poblanos, or Anaheim peppers.

Nutrition