Mango Habanero Salsa Recipe
This simple and spicy mango habanero salsa recipe is tangy, packed with fresh ingredients, and only takes 5 minutes to make! Serve with tortilla chips, grilled salmon, chicken, or shrimp.
Ingredients
- 2 ripe mangos, ~3 cups, peeled, pitted, and diced
- 1 cup red bell pepper, seeded and finely chopped
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, thick stems removed and roughly chopped
- 1 habanero chili, seeded and finely minced
- 1 lime juiced + 1/2 tsp zest
- ¼ tsp salt, or to taste
- Tortilla chips, for serving
Instructions
- Place all ingredients into a bowl and gently mix to combine. For the best taste, let the salsa sit for 15 minutes before serving.
- Serve with your favorite tortilla chips or as a topping for salmon, chicken, or shrimp.
Notes
Red Bell Pepper: Can substitute with yellow or orange bell pepper. I don't recommend a green bell pepper (they are more bitter).
To Store: Store in the refrigerator for up to 2 days in an air-tight container or by covering the mixing bowl with aluminum foil.
Nutrition
Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 160mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 49mg | Calcium: 10mg | Iron: 1mg
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