This homemade mango habanero salsa is sweet, spicy, crazy delicious, and super easy to make. Serve the chunky mango salsa chilled with tortilla chips, grilled meat, or fish tacos.
Servings8
Ingredients
- 2 cups small tomatoes*
- 1 red bell pepper
- ½ red onion
- 2 habanero peppers*, or to taste
- 2 mangoes, ripe yet firm
- ½ cup fresh cilantro, finely chopped
- 2 tablespoons lime juice, from 1 lime
- sea salt and black pepper, adjusted to taste
Instructions
- Finely dice the tomatoes, red bell pepper and onion. Mix the diced veggies in a large bowl and strain off any tomato juice.
- Peel the mangoes. Then cut the mango flesh into small cubes and add to the diced veggies.
- Finely chop the spicy habanero – you can deseed and devein the habanero for a milder salsa.
- Add the fresh cilantro, lime juice and half of the habanero to the bowl of diced veggies along with ½ teaspoon of salt. Stir well to combine and have a try. Add the rest of the habanero if you are happy with the extra heat and adjust salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavours to meld together. Serve chilled.
Notes
- I love to use multi-coloured heirloom tomatoes for a colourful salsa. But you can use sweet cherry tomatoes or finely diced Roma tomatoes.
- Habaneros are very spicy. I add one habanero chile for every sweet mango. But, if it's your first time making this mango salsa, start with half a habanero per mango. Then, add the second (and third) after tasting. And, always wear gloves when handling fresh spicy chiles!
- This quick and easy mango habanero salsa is best served on the day it's made, but you can refrigerate leftover salsa in an airtight container for up to 3 days. Strain off excess moisture before serving.