Mango Habanero Salsa combines sweet mangoes with spicy habanero peppers for a fresh, healthy no-bake, sweet and spicy salsa! Serve this Mango Habanero Salsa on fish tacos or salads for a yummy dish that fits into any gluten-free or Paleo diet.
School starts next week. Labor Day is in a couple of weeks. Sure signs that the end of summer is near. However, I am not ready to give up summer produce. Since we will be grilling on Labor Day, this Mango Habanero Salsa will be put to good use.
Mango Habanero Salsa is a great way to use fresh produce because it is so versatile. You can serve it as a dip with tortilla chips, or on top of a salad like my Chicken Mango Salsa Salad, or as a topping on chicken or fish, such as my Cajun Blackened Chicken or my Cajun Blacked Salmon or in fish tacos.
In the near future you will see how I use it in a pizza recipe. This Mango Habanero Salsa turns any dish into a tropical fiesta.
Mango Habanero Salsa adds so much color and sweet and spicy flavor to any dish and can be made in only 15 minutes.
All you need to make this Mango Habanero Salsa are mangoes, red sweet pepper, red onion, jalapeños, habanero peppers, cilantro, and a lime.
What dish will you serve with this Mango Habanero Salsa?
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- 2 Mangoes, peeled and diced
- 1 red sweet pepper, chopped
- ½ red onion, diced
- 2 jalapeños, seeded and diced (use only 1 for less heat)
- 1 or 2 habanero peppers, seeded and diced (use fewer for less heat)
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Mix first 6 ingredients together in a medium bowl. Squeeze lime juice over it. Serve immediately or chill until ready to serve.
Below are some recipes that would go well with the Mango Habanero Salsa.
I love spicy food, and I love habanero. I know some people try to stay away from anything with the word “habanero” in it, but they are sooooo missing out. Thanks for the recipe.
I was afraid it might be too spicy but it wasn’t at all, especially when combined with the sweet mango.