Why We Love This Habanero Mango Salsa
Our love of mango is well-known around here, right? But, I think this is the first time we have used mango for a slightly savory twist! If my summer day consists of eating this with a big mango lemonade on the side, I’m the happiest summer version of Christina possible! I love when my husband grills something smoky that I can smother with this mango habanero salsa. If you’ve been around here before, you’ll know that the most common thing my husband grills is tofu, but I can convince him to grill some fish for me and the kids, of course. The good news is that this mango habanero salsa is good on everything, tofu or any other protein you like. You can puree this salsa in the blender if you prefer a smoother texture. I especially love to dip my baked breaded chicken strips from the freezer in this salsa. My buttermilk chicken tenders are also stellar in this–give the kids ketchup, but give the adults mango habanero salsa! I’m going to convert you into a mango obsessed person, just like me!
Ingredients:
Lime Juice. Freshly squeezed lime juice is best. Mango. You need 8 ounces (or half a pound) of mango chunks, fresh or frozen. Defrosted, if frozen. Habanero Pepper. Just one habanero pepper is ENOUGH for this mango habanero salsa. Habaneros are super freaking spicy. Please, use gloves when handling it, and remove the seeds if you are adverse to super spicy flavors. Behind the spice is a lovely fruit note from the pepper that plays so well with the mango. Mango habanero salsa is a delicate ballet of sweet and spicy. Garlic. Red Onion. Cilantro. Salt and Pepper.
How to make mango habanero salsa:
Mango Habanero Salsa Recipe Variations
I mentioned that I like this salsa roasted. To do that, chop the habanero into 4 pieces, and toss in a small amount of oil with the red onion and garlic (unpeeled). Roast at 425 until the garlic clove has some golden brown spots and the habanero and red onion have some charred spots, about 15-20 minutes. Let cool, and then toss with all remaining ingredients. You can also puree the roasted vegetables with the remaining ingredients.
Salsa Mango Habanero Tips
The thing I love the most about cooking with mangos is that they’re so easy to keep on hand in the freezer! We buy the big 4-pound frozen bag of mango chunks, and you can hardly tell the difference from fresh, once they’re defrosted. I must confess, I tell my kids that partially defrosted mango chunks are ice cream. It’s sad to think of it, but my kids really do believe that frozen bananas and frozen mangos are after-dinner treats.
Other mango treats:
Mango Mousse Mango Banana Smoothie Mango Pineapple Smoothie
- Finely dice the mango, and add it to a serving bowl. Add the lime juice, serrano pepper, chipotle pepper, adobo sauce, garlic, salt, pepper, and chopped cilantro to the bowl with the mango.
- Stir very well to combine. Let the salsa rest for 30 minutes before serving with tortilla chips. Mango: You need 8 ounces (or half a pound) of mango chunks, fresh or frozen. Defrosted, if frozen.Lime Juice: Freshly squeezed lime juice is best.Habanero Pepper: Just one habanero pepper is ENOUGH. Habaneros are super freaking spicy. Please, use gloves when handling it, and remove the seeds if you are adverse to super spicy flavors. Behind the spice is a lovely fruit note from the pepper that plays so well with the mango. Mango habanero salsa is a delicate ballet of sweet and spicy.
