Mango Habanero Salsa

Tender, sweet mango combines with ultra-hot habaneros, savory onion, and cilantro to create the perfect combination and heat level…for those who like things a little hot!

WHAT’S NEW?

Summer is in full swing and yet, everyone says that after the 4th of July it seems as if summer’s end is already upon us. While it doesn’t quite feel like that yet, I know that summer flies by and our number of beach and boat days here in Michigan are numbered. For that reason, I’m fully embracing busy weekdays of heading into the sunshine and foregoing our typical evening grind after work. 

This past Monday, we cleared out the fridge of all the things and headed our boating with a bunch of friends. This mango salsa was one of the things we took with. While it was a bit too spicy for some of the kids, the overwhelming consensus was that this was the best Mango Habanero Salsa! Super sweet fresh mangoes and spicy habaneros make for a flavorful salsa that is the perfect blend of sweet, salty, and certainly, hot! Enjoy!

ROLL CALL FOR THIS RECIPE

• Sweet and Spicy: While spicy habaneros are a very spicy food, mango is a super sweet food and the flavor contrast makes for a crowd pleaser fruit salsa!
• Multi-Use: Serve this homemade mango habanero salsa any number of ways. Try it as a traditional salsa with your favorite tortilla chips as an easy appetizer, as a chunky spicy kick on fish tacos, or as a topping on your favorite grilled protein.

KEY INGREDIENTS AND SUBSTITUTIONS 

• Mango: Fresh, ripe mangoes should be used over frozen for a desired texture in a chunkier salsa. Smaller mangoes (often called “honey” mangoes) can be used. You will need about twice as many for the same yield of fresh fruit. If you want a smooth, blended salsa, frozen mango is a great option. Pineapple or peaches can be good substitutes for mango.
• Habanero: These spicy peppers are about 20 times hotter than jalapeno peppers and have a distinct orange color and smaller, rounder shape and thinner skin. You can easily remove the seeds and white membranes of the peppers to reduce the heat. Jalapeño peppers or serrano pepper can be used in place of habaneros if you prefer a less spicy salsa or you need something lower on the Scoville scale.
• Olive Oil: Using a high-quality extra virgin olive oil offers full, rich flavor and is an excellent choice for its antioxidants and monounsaturated fat content. Avocado oil, sunflower oil, or safflower oil will work well, too.
• Lime Juice: A bit of any citrus will work well. In place of fresh lime juice, apple cider vinegar or white wine vinegar work well. A fruit juice such as pineapple or grapefruit juice.
• Cilantro: Use more, less, or no fresh cilantro to your liking! 
• Onion: White onion or yellow onion can be used in lieu of red onion or omitted entirely.
• Salt: A bit of salt helps the sweet mangoes give their full “pop” of sweetness while taming the spice level of the fiery habanero peppers. Feel free to use more, less, or a salt substitute, if you prefer.

VARIATIONS, STORAGE, and TIPS

• Feel free to add additional fresh ingredients to this salsa, such as red or green bell peppers, green onion, or even jicama.
• You can grill the mango (easiest to leave in large slices, halves, or quarters) and blend to a smooth salsa, or simply blend the ingredients in this recipe. For a bright, beautiful salsa, consider reducing or eliminating the cilantro and using white or yellow onion in place of red.
• I recommend serving this recipe at room temperature or lightly chilled versus cold for the best flavor
• Store leftovers in an airtight container for up to 5 days, but best served within the first 2-3 days

FAQ 

How do you know if a fresh mango is ripe?

In general, a ripe mango will give a bit when squeezed; it’s not mushy and not hard. I find that a mango with a bit of red, yellow, and green with some black speckles are sweetest!

I love the idea of serving this chunky mango habanero salsa on fish tacos! Do you have any favorite fish taco recipes?

These Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo are my most popular fish taco recipe. I recommend omitting the sriracha mayo if you use this recipe. For a super quick fish taco recipe, try these Lazy Crunchy Fish Tacos with Cabbage Slaw where you can use or omit the slaw (and the jalapeno peppers that it calls for). Lastly, these Crispy Beach Fish Tacos pair beautifully with this delicious salsa!

Why do I recommend wearing gloves when preparing spicy habanero peppers?

These peppers will leave oils on your skin. If the oils end up in a cut or worse, your eyes, if can be extremely painful! Therefore, contact wearers should absolutely wear hand protection! Even applying lotion to more sensitive skin, such as the face, can burn after handling habanero peppers!

NUTRITIONAL MERITS

• Naturally vegan and gluten-free
• Low in sodium with only 67 milligrams per serving
• Made from 100% whole foods

Love mangoes? Go crazy with them!

• Caribbean Pork Tacos with Mango Salsa
• Quinoa Mango Black Bean Salad with Chipotle-Lime Vinaigrette
• Blackened Fish Tacos with Mango Salsa
• Rainbow Fruit Salad with Honey Lime Dressing
• Spicy Fish Taco Bowls with Mango Pico
• Mango-Coconut Overnight Protein Oats
• Jamaican Jerk Salmon with Mango Salsa

Be well,