If you’re looking for a way to elevate your average chunky salsa, look no further. This recipe is like an amplified version of Pico de Gallo, which is typically always in stock in my fridge because it’s the perfect way to brighten up so many different types of meals. When I found fresh mangoes in stock on during my trip to the local grocery store, I decided to switch it up and try something new and boy am I glad I did! My husband and I both could not get enough of this salsa and can’t wait to make it again. Serve it straight up with some tortilla chips or try it on some crispy tacos for a great balance of texture and flavor. Either way, you won’t be disappointed!
Below is a quick step-by-step guide to making this side dish, with a full recipe summary at the bottom of the page.
Here’s a list of the ingredients you’ll need to prepare this fresh salsa:
- Mangos: Make sure it’s good and ripe! This delicious fruit is packed with nutrients, especially Vitamins C and A, and also contains lots of antioxidants to protect against cell damage and cancer, and can help to promote heart, digestive, as well as eye health.
- Habanero peppers: These, along with all other peppers, contain a compound called capsaicin which gives them their spice and has been found to show many health benefits. Some benefits of habaneros are regulation of blood sugar levels and reduced blood pressure and cholesterol. They also help to protect against cancer and diabetes. Overall, these peppers are a great immune booster. Just remember to wear gloves!
- Jalapenos: Feel free to adjust the quantity based on your spice preference. Leaving the seeds in will also maximize the spice, but be cautious not to overdue it. I have found that the salsa gets spicier as it sits and the flavors have longer to combine. Similar to habaneros, jalapenos have many benefits and contain lots of nutrients to promote health.
- Red bell pepper: Some major health benefits of bell peppers are their high concentration of vitamins and nutrients such as Vitamins A, C, B6, K, and E, and potassium and fiber.
- Onion: I use sweet yellow because they have a milder flavor but any kind will work fine. Onions are very rich in antioxidants and other beneficial compounds that help to fight against disease and cancer.
- Tomatoes: Romas will work just fine but if you have access to any heirloom or beefsteak, I highly recommend splurging on those because the flavor of a meaty, quality tomato is just unbeatable. Tomatoes are a fantastic source of nutrients and contribute to a reduced risk of cancer and heart disease by lowering cholesterol and boosting the immune system.
- Cilantro: This fresh herb provides benefits from the antioxidants and nutrients it contains, including Vitamins K, A, and C.
- Lime Juice: Lime juice is high in antioxidants and Vitamin C and is a great contributor to the health and function of your immune system.
- Salt and pepper: Though many people in America egregiously overconsume salt, there is actually a small recommended daily intake of sodium that our bodies need (~500 mg). Black pepper has some surprising benefits as well. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy my produce from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Roast habaneros in the oven at 325°F for 20-25 minutes. This helps to enhance the flavor of the peppers.
Step 2:
Gather your ingredients and start chopping! Dice the mangoes, onions, tomatoes, bell pepper, and jalapenos into small pieces. Doing so will help to ensure a perfect balance of flavor in each bite. Then, chop the cilantro and mince the habanero.
Pro tip: Mangoes can be a real pain to cut up. I like to use the cup edge method, but here’s a video that shows a couple different methods: https://www.youtube.com/watch?v=GPQ1wt-PusY
Step 3:
Add all the chopped ingredients to a bowl, then add juice from one lime and a pinch of salt and pepper and mix well.
That’s all there is to this recipe! It’s easy to prepare and will last up to 7 days in the fridge. My favorite way to enjoy this mango habanero salsa with is loaded up on top of some vegan “seafood” tacos. (There’s some pretty killer recipes out there that use hearts of palm in place of fish.) Next time you’re at the market, do yourself a favor and stock up on these fresh ingredients to give this recipe a try. If you enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Chunky Mango Habanero Salsa
Ingredients
- 2 mangos peeled and diced
- 2 roasted habanero peppers minced (see notes)
- 1 jalapeno pepper finely diced (see notes)
- 2 medium tomatoes diced
- 1/2 medium red onion diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1 lime juiced
- salt/pepper to taste
Instructions
- Roast habaneros in the oven for 20-25 minutes at 325°F.
- Add all ingredients to a bowl and mix well to combine.
