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- 1 ripe mango, diced into small cubes - 1 small habanero pepper, minced (adjust based on desired spiciness) - 1/2 medium red onion, finely chopped - 1/2 red bell pepper, diced - 1 garlic clove, minced - 2 tablespoons fresh cilantro, chopped - Juice of 1 lime (about 2 tablespoons) - Salt, to taste Mango habanero salsa bursts with flavors. The ripe mango adds sweetness. The habanero brings heat. It's all about balance. I choose a ripe mango for its juicy flesh. Make sure it’s not too firm. The sweetness from the mango sets a nice base. The habanero pepper is spicy. I often remove seeds to tone down the heat. This step helps if you want a milder salsa. Chop the red onion finely. It adds a crunchy texture. The red bell pepper adds color and sweetness. Mincing garlic adds depth to the salsa. Fresh cilantro brings a fresh taste. The lime juice brightens everything up. Salt is key for flavor. Start with a pinch. You can always add more later. This mix of ingredients makes a fresh and vibrant salsa. It’s perfect for chips or as a topping. {{ingredient_image_2}} - Peel the ripe mango with a sharp knife. - Cut the flesh away from the pit. - Dice it into small cubes. - Transfer the diced mango into a large mixing bowl. - Take one small habanero pepper. - If you want less heat, remove the seeds. - Mince the habanero finely. - Add the minced habanero to the mixing bowl. - Finely chop half a medium red onion. - Dice half a red bell pepper. - Add both to the bowl with mango and habanero. - Mince one garlic clove. - Add the minced garlic to the bowl. - Incorporate two tablespoons of fresh cilantro. - Squeeze the juice of one lime over the ingredients. - This adds a bright zing to the salsa. - Gently toss all the ingredients together. - Ensure they are well mixed and coated. - Sprinkle salt over the salsa to taste. - Cover the bowl with plastic wrap. - Let the salsa sit for at least 15 minutes. - This resting time helps the flavors meld together. If you want less heat, you can use less habanero. Start with half a pepper. Remove the seeds to lower the spice. For milder heat, try jalapeños or serrano peppers instead. They add flavor without too much kick. This salsa pairs well with grilled chicken and fish. It adds a fresh twist to tacos and burritos. Use it as a dip with tortilla chips for fun snacking. You can also mix it into salads for extra taste. For garnishing, sprinkle fresh cilantro on top. You can serve it in a colorful bowl to catch the eye. Consider adding lime wedges on the side for extra zest. This makes the dish look vibrant and inviting. Pro Tips Choose the Right Mango: Make sure to select a ripe mango that gives slightly when pressed. This ensures sweetness and a juicy texture in your salsa. Adjust the Heat: If you're unsure about the spice level, start with half of the habanero and taste the salsa before adding more. You can always add heat but can't take it away! Fresh Ingredients Matter: Use fresh cilantro and lime juice for the best flavor. The freshness enhances the overall taste and brightness of the salsa. Let It Marinate: Allowing the salsa to rest for at least 15 minutes lets the flavors meld together. For even better taste, consider letting it sit in the fridge for an hour. {{image_4}} You can switch out mango for other fruits. Pineapple adds a sweet and tangy twist. Peach also works well, giving a soft, juicy feel. Both options create a fun and fresh salsa. Feel free to try these fruits based on your taste. If you want less heat, use jalapeños or serrano peppers. These peppers provide a milder spice. Jalapeños give a nice flavor without being too hot. Serranos add a bit more heat than jalapeños, but they are still manageable. Adjust the amount based on how spicy you like your salsa. Want to add even more flavor? Try mixing in other fruits or herbs. You can create a mango-tomatillo salsa for a fun twist. Tomatillos bring a tangy taste that pairs well with mango. Fresh herbs like basil or mint can also brighten the salsa. Get creative to find your perfect flavor! Mango habanero salsa stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. This helps keep the flavors locked in. If you see any liquid at the bottom, just stir it back in before serving. To freeze salsa, pour it into a freezer-safe container. Leave some space at the top for expansion. It can last for up to 3 months in the freezer. Just remember, freezing may change the texture a bit. When you're ready to use it, thaw the salsa in the fridge overnight. If it looks watery, drain a bit before serving. You can also add fresh lime juice or cilantro after thawing to boost the flavor. Enjoy your salsa with chips or on tacos! Yes, you can make mango habanero salsa ahead. It tastes even better after resting. I recommend making it a few hours or a day before serving. This allows the flavors to blend well. Just store it in the fridge in a sealed container. Mango habanero salsa is great with many dishes. Here are some ideas: - Tortilla chips - Grilled chicken - Fish tacos - Shrimp - Tacos or burritos This salsa adds a fresh twist to any meal. Yes, you can skip cilantro if you don’t like it. Try using fresh parsley or basil instead. This will still give your salsa a bright taste without the cilantro flavor. You can find mango habanero salsa in many grocery stores. Look in the salsa aisle or the international foods section. Some local markets may also sell homemade versions. If you want a specific brand, check online. Mango habanero salsa is spicier than most salsas. Habanero peppers have a heat rating of 100,000 to 350,000 Scoville units. This is much hotter than jalapeños or regular salsa. If you prefer less spice, use less habanero or remove the seeds. This blog post covered how to make mango habanero salsa, step-by-step. You learned about the ingredients and how to mix them for the best taste. Remember that you can adjust the heat to fit your liking. Try adding different fruits or herbs for new flavors. Enjoy your salsa with various dishes, or as a topping. Storing it properly will keep it fresh longer. Now, it's time for you to make this tasty salsa and impress your friends!

Mango Habanero Salsa

A vibrant and spicy salsa made with fresh mango, habanero pepper, and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 50 kcal

Ingredients
  

  • 1 whole ripe mango, diced into small cubes
  • 1 small habanero pepper, minced
  • 0.5 medium red onion, finely chopped
  • 0.5 whole red bell pepper, diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 whole lime, juiced
  • to taste salt

Instructions
 

  • Prepare the Mango: Start by peeling the ripe mango carefully. Cut the flesh away from the pit and dice it into small cubes. Transfer the diced mango into a large mixing bowl.
  • Mince the Habanero: Take the small habanero pepper and, if you prefer less heat, carefully remove the seeds before mincing it. Add the minced habanero to the bowl with the mango, adjusting the quantity based on your heat tolerance.
  • Chop the Vegetables: Finely chop the red onion and red bell pepper, then add them to the bowl, mixing them in with the mango and habanero.
  • Add Garlic and Cilantro: Mince the garlic clove and add it to the mixture along with the freshly chopped cilantro, enhancing the salsa with aromatic flavors.
  • Juice the Lime: Squeeze the juice from the lime over the ingredients in the bowl. This will add a refreshing zing to the salsa.
  • Combine the Ingredients: With a gentle hand, toss all the ingredients together until they are well mixed and evenly coated.
  • Season to Taste: Sprinkle salt over the salsa, adjusting the amount based on your preference for seasoning.
  • Let It Rest: For optimal flavor, cover the bowl with plastic wrap or a lid and let the salsa sit for at least 15 minutes at room temperature. This allows the flavors to meld beautifully.

Notes

For optimal flavor, let the salsa rest for at least 15 minutes before serving.
Keyword appetizer, fresh, mango, salsa, spicy