Mango Habanero Salsa
This mango habanero salsa is a flavourful blend of ripe mangoes and spicy habanero peppers, producing a sweet and fiery condiment that pairs perfectly with grilled meats, tacos or tortilla chips!
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Servings: 15 people
Calories: 23kcal
Equipment
- 1 Food processor
- 1 Chopping board
- 1 Knife
- 1 Serving bowl
Ingredients
- 2 ripe mangoes (roughly 2 cups)
- ½ small red onion (roughly ½ - ¾ cup)
- ½ small red bell pepper (roughly ½ - ¾ cup)
- 1 habanero pepper (or your chilli of choice)
- ½ cup cilantro / coriander (loosely packed)
- 1 clove garlic
- 1 small piece of fresh ginger (about 1 inch)
- 1 large lime, juiced
- ½ tsp cumin
- ½ tsp salt
Instructions
- Cut the cheeks off each mango and cut the flesh into a small to medium dice. Salvage any mango flesh you can from around the seed and chop that up too. Place the mango into your serving dish.
- Cut the bell pepper into a small dice. Peel the onion and also cut this into a small dice then add them both to the bowl with the mango.
- Pull the leaves off the cilantro (coriander) and discard the stems. Give the leaves a good wash, pat dry, and roughly chop. Add ¾ of it to the serving bowl with the rest of the ingredients. Leave the rest aside for garnish.
- Add the habanero to a food processor with the garlic, ginger, cumin, salt and lime juice. Blend on high for a couple of seconds to mix it all together. You want the habanero, garlic, and ginger very finely chopped but not fully blended into a paste.
- Pour the habanero dressing over the salsa and toss gently to combine. Top with the remaining chopped cilantro and serve alongside bbq, nourishing bowls or use as a dip for tortilla chips.
Video
Notes
Substitutions And Variations - For a tangier salsa you can substitute the mango for pineapple.
To Reduce The Heat - remove and discard the seeds from the habanero before blending. Or you can try a milder chilli pepper like a poblano or a jalapeno.
Storing, Freezing And Making Ahead - The salsa can be stored in an airtight container in the fridge for up to 5 days. To freeze, simply pour the salsa into a freezer-safe container or freezer bags if you'd like to portion it to use smaller amounts in future. It can be stored in the freezer for two months and should be thawed in the fridge before use.
Nutrition
Serving: 2Tbsp | Calories: 23kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 79mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 0.2mg
