Easy Mango Habanero Salsa

This easy mango habanero salsa balances sweet mango with spicy habanero. It's fresh, no-cook, and ready in 5 minutes with just six ingredients. I make it all summer for salmon, chicken, shrimp, and chips.

5 from 12 votes

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Prep Time 5

Total Time 5

Serving servings

Ingredients

2 large ripe mangos, peeled and diced (about 3 cups)
1 cup red bell pepper, finely chopped
⅓ cup red onion, finely diced
¼ cup fresh cilantro, chopped
1 habanero chili, seeded and finely minced
½ teaspoon lime zest
1 large lime, juiced
¼ teaspoon salt, or to taste

Instructions

Prep: Dice the mango into bite-sized cubes. Finely chop the bell pepper, onion, cilantro, and habanero. Wear gloves when handling the habanero.
Combine: Add all ingredients to a large bowl, including the lime juice, zest, and salt. Gently toss until evenly mixed.
Rest: Let the salsa sit for 15 minutes so the flavors meld and the lime softens the onion.
Serve: Taste and adjust salt or lime, then serve with tortilla chips or over grilled salmon, chicken, or shrimp.

Notes

Heat level: Most of a habanero's heat is in the seeds and membrane. Seed it for medium heat, use half a pepper for mild, or leave the seeds in for a strong kick. Habaneros vary, so add half first and taste after resting.

Mango: Use a ripe but firm mango that gives slightly when pressed. Frozen mango works if thawed and drained first.

Make ahead: Prep a few hours early, but stir in the salt and lime only at serving time so the mango stays firm.

Storage: Keep in an airtight container in the fridge for up to 2 days. Stir before serving.

Do not freeze, as the mango turns watery once thawed.

Gloves: Habanero oils cling to skin for hours and transfer to your eyes. Wear gloves and wash the board and knife well after.

Nutrition

Course Appetizer, Side Dish

Cuisine Healthy, Mexican

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