October 18, 2009

Mango Habanero Salsa

Mango Habanero SalsaWhile creating my recipe for El Fuego Del Diablo, I started toying with ideas for fruit salsas. I wanted something that could be eaten with chips like a regular salsa, used as a garnish for fish or other meats, or served as part of a dessert.

I love mangos and I love habaneros, so that seemed like a good place to start. This recipe is a little sweet, has a little heat, and goes great with any Mexican food.


  • 1 cup diced mango
  • 3/4 cup diced pineapple
  • 1/4 cup diced red onion
  • 1/2 bunch cilantro
  • 2 finely diced habaneros
  • 1 lime

Chop the mango and pineapple into small cubes. My store sells both mango and pineapple pre-chopped into large chunks. This saves time, and there is usually some residual juice in the container that I add to the bowl. Peeling and harvesting mangos from the seed is a huge pain, so let someone else do the work.

Dice the red onion as finely as you can. Same goes for the cilantro. We want these as flavor elements, but the star of the show should be the mango.

Cut the habaneros in half, and discard the seeds, membranes, and stem. Finely dice the habaneros; the smaller the pieces the better. I recommend you wear gloves for this. If you don’t have gloves, use a plastic sandwich bag. It works almost as well, and keeps the habanero oils off your fingers.

Combine all the ingredients in a bowl. Add the juice of 1 lime. Taste! It couldn’t get any simpler, but whip this salsa out at your next party and your friends will think you are God-like.

If you try this recipe, please leave a comment and let me know what you think. Thanks!

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