This mango habanero salsa is sweet, spicy and so delicious. It only takes about 10 minutes to put together, and I guarantee it'll be a hit at your next get together.
Reasons You'll Love This Recipe
✅Mango habanero salsa is very healthy. There's no oil in this recipe and it's packed with nutritious fruit and veg.
✅It's easy to make ahead. In fact, the flavors intensify as it rests. Make it the night before you plan on serving it for super sweet and spicy salsa.
✅Mango habanero salsa is vegan, gluten free and dairy free.
✅It's the perfect topping for nachos and tostados.
All About Habanero Peppers
Habanero peppers are one of the hottest varieties of chili peppers. On the Scoville scale they're rated between 100,000 - 350,000. In fact, in 1999 Guinness World Records listed them as the hottest chile pepper in the world. They've since been displaced by other chile peppers.
Habanero peppers originally come from the Amazon. They made their way to Mexico and across Central and South America where they became an integral ingredient in salsas and sauces.
How To Make Mango Habanero Salsa
- Peel and dice 3 cups of mango. One 12 ounce mango should yield one cup of diced mango.
- Put one cup of the diced mango in a blender or food processor along with the lime juice. Blend until you have a smooth puree.
- In a large bowl combine the 2 remaining cups of mango, onion, habanero pepper, red pepper, cilantro and salt.
- Stir in your mango and lime puree. If you want the flavors to intensify, store the salsa in the refrigerator for several hours to overnight before serving.
Did You Make This Recipe?
If so, I'd love to see it. Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions
Habanero peppers can be severe irritants to skin and eyes. It's safest to wear gloves when chopping them. Be careful that no juice gets in your eyes.
Yes, you can! Store in an airtight container and freeze for up to 2 months.
Craving More Vegan Sauces And Dips?
📖 Recipe
Mango Habanero Salsa
Ingredients
- 3 cups mango dice *divided, see note 1
- 2 tablespoons lime juiced
- 1 red onion finely diced
- 1 habanero pepper deseeded and diced
- 1 cup cilantro minced
- ¼ teaspoon salt
Instructions
- Peel and dice 3 cups of mango. Put one cup in a blender or food processor with the lime juice. Blend until you have a smooth puree.
- In a large bowl combine the 2 remaining cups of mango, onion, habanero pepper, red pepper, cilantro and salt.
- Stir in the mango and lime puree. If you want the flavors to intensify, store the salsa in the refrigerator for several hours to overnight before serving.
Notes
- One 12 ounce mango should yield one cup of diced mango.
- Habanero peppers can irritate your skin and eyes. It's safest to wear gloves when dicing them, and be sure to remove the seeds and membrane. Always clean your cutting board after chopping habaneros to ensure that the hot oil is fully removed.
Comments
No Comments