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A red bowl filled with vibrant mango habanero salsa, featuring diced mango, red onion, tomato, and cilantro, sits on a gray surface beside tortilla chips and fresh cilantro.
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5 from 5 votes

Mango Habanero Salsa

Loaded with sweet mango and a fiery kick from the habanero, this well-balanced salsa is the perfect pick for every snacker and Mexican food fan!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Latin
Keyword: fruit, habanero, mango, salsa
Servings: 6 servings
Calories: 43kcal
Author: Chef Jenn

Equipment

Ingredients

  • 2 cups mango from about 2 large mangos
  • 1/4 cup diced red onion
  • 2 tbp diced habanero chili
  • 1/2 cup diced red bell pepper
  • 2 tbsp chopped cilantro
  • 2 tbsp lime juice
  • pinch of salt and pepper

Instructions

  • Mix everything together well and serve!

Notes

Chef Jenn's Tips

  • There's a lot of chopping in this recipe, but all the ingredients can be prepped ahead of time and then mixed shortly before you want to eat.
  • This mango salsa recipe will also keep covered in the fridge for a few days, so feel free to make it ahead of time.
  • The mango and bell pepper (not the habanero) should be diced about the same size. Knife cuts are important when making a salsa like this, so take your time and use a good quality chef's knife to get pretty cuts.
  • Be careful when dealing with the habanero chilis - they're hot! See my notes above about how to safely handle one of these fiery peppers.
  • Using a mango that's more firm than soft will allow you to cut it more easily without making a juicy mess.

Nutrition

Serving: 0.25cup | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 151mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1042IU | Vitamin C: 45mg | Calcium: 10mg | Iron: 1mg