Mango Habanero Salsa is a delicious, refreshing and sweet, and salty salsa perfect for more than just a chip.
Grill up some Mahi or Air fry some salmon to top with sweet and juicy avocado that leaves you with a light dinner that reminds you of a beachfront restaurant in a gorgeous tropical location.
Why you should Make Fresh Salsa
Are you looking for chunky salsa with fresh ingredients?
This appetizer recipe with fresh chunks of mango, tangy red onions, and bits of jalapeno or habanero is a fantastic choice! Although created as a fun, sweet summertime salsa, this recipe is beautiful on fish and chicken and brings out the light flare and mouthwatering flavors that can complete a whole meal.
Do not underestimate how good this mango salsa complements Mahi and salmon recipe!
Ingredients
- Ripe mango – mangoes are sweet, juicy, and delicious! Push on the mango skin, and if it gives a little bit, it’s perfect.
- Ripe avocado – Like mangos, avocado should be ripe but not overly ripe (like you would want for guacamole). It should be firm enough to hold shape when cut.
- Jalapeno pepper or habanero pepper – This mango salsa recipe is great to bring in some spice! Try it with jalapeno, habanero, or even a serrano pepper. The peppers balance out the sweet mango.
- Minced garlic – It’s best to use minced fresh garlic, but garlic powder is acceptable in a pinch for that garlic flavor. I also love to roast garlic and keep leftovers for dips.
- Flavor Profile -This spicy salsa includes red onion, fresh cilantro leaves (Do not use dried), olive oil, kosher salt, and lime juice.
- Serve – Mango salsa can be served fresh with tortilla chips or corn chips, plus make a great topping for fish or chicken and brings all those tropical flavors together.
Prep the Mangos
- Before you get started, you will need to remove the skin of the juicy mango and dice it into cubes.
- Second, remove the skin of the avocado and dice it into similarly sized cubes. Feel free to add extras – so if you prefer more avocado, it’s OK to slice the whole thing, or if you like more spice, an extra jalapeno or two might hit the spot.
- Now seed and diced jalapeno cut up red onion, and chop your fresh cilantro.
- Add mango, avocado, jalapeno, onion, and cilantro to a mixing bowl and mix well.
How to Make Garlic Lime Dressing
Time to make some delicious fresh garlic lime dressing!
This simple lime dressing recipe has just a few ingredients that help dial down some of the natural sweetness of the mango and balance out the salsa. Add oil, tart fresh lime juice, garlic, and season with salt in a separate bowl.
How to make Mango Habanero Salsa
- Mix garlic lime dressing well and pour over mango salsa mixture.
- Stir well to evenly coat all ingredients with the fresh lime dressing. It’s OK to also sprinkle with a bit of cracked black pepper.
- Let mango avocado salsa set for 20 minutes to marinate the flavors before serving with chips or topping for fish tacos.
What do you eat Mango Salsa With?
There are SO many ways to use a delicious salsa! It’s a refreshing blend that isn’t just for chips.
- Salad – Add to a lettuce wrap or in flavorful salads with shredded chicken.
- Topping for Fish and Chicken – pile on the flavors for a Caribbean Chicken or Fresh fish like Mahi Mahi, halibut, salmon or tilapia.
- Tacos – Tacos can be made in so many ways, and if you haven’t had a chicken taco with fresh salsa, you may be missing out!
How to pick a Ripe Mango
Choose mangoes that are not green and are more orange or yellow. Pressing on the mango should yield a bit of give but not too much.
Expert Tips
- There are so many other ingredients that go wonderful with recipe alterations. Try adding diced bell pepper, rinsed black beans, garbanzo beans, kiwi, pineapple, sliced green onions, or even small chunks of coconut!
- If serving this for an appetizer, be aware that avocado browns quickly and should be added last to avoid that look. While the lime juice does help prevent some of that, it’s not a fix-all.
- Wear gloves when working with spicy peppers to avoid getting any seeds or juice on your hands and subsequently on your face or eyes.
- To skip some spice, use a milder pepper. Also, when it comes to peppers, the smoother the skin, the less spicy it is. If a jalapeno pepper has white lines on it, it’s spicer.
- Chunky salsa can be formed into a smoother salsa by blending into a food processor.
How to Store Salsa Left Overs
- Anytime you cut up an avocado, you need to eat it typically the same day. Avocado does keep in the fridge a day or so, but it turns brown, and it’s honestly quite ugly.
- Before tossing, you can store leftover salsa for 1-2 days in a sealed airtight container in the fridge.
Related Recipes
- Homemade Salsa Verde has a smooth smoky flavor from easy-to-make air-fried roasted tomatillos and tomatoes that are done in 10 minutes or less.
- This black bean salsa recipe is so popular for a reason!
- Chow down on some fresh fruit salsa and cinnamon chips.
- One of my favorite salsas ever, this strawberry caprese salsa recipe also is great as a filling salad.
- I love crock pot dips for parties and this cheeseburger dip recipe does not dissapoint.
- Dont forget to whip up some peach caprese salad to take full advantage of peach season.
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Mango Habanero Salsa
Ingredients
- 1 mango skin removed and cut into cubes
- 1/2 avocado cut into cubes
- 1 jalapeno pepper or habanero pepper seeded and diced
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 3 tablespoons olive oil
- 2 tablespoons lime juice about 2-3 limes if using fresh lime juice
- 1 tablespoon minced garlic
- 1 teaspoon salt
Instructions
- Add cubed mango, chunks of avocado, diced jalapeno (or habanero for more heat), chopped red onion, and chopped fresh cilantro to a mixing bowl and mix well.
- In a separate bowl, add olive oil, fresh lime juice, minced garlic, and salt.
- Whisk fresh dressing ingredients well and pour dressing over mango salsa mixture.
- Stir well to evenly coat all fruit and vegetables.
- Let mango salsa set for 20 minutes before serving with tortilla chips or as a topping for fish tacos.
Notes
- Wear gloves when working with spicy peppers to avoid getting any seeds or juice on your hands and subsequently on your face or eyes.
- To skip some spice, use a milder pepper. Also, when it comes to peppers, the smoother the skin, the less spicy it is. If a jalapeno pepper has white lines on it, it’s spicer.
- Chunky salsa can be formed into a smoother salsa by blending into a food processor.
- Anytime you cut up an avocado, you need to eat it typically the same day. Avocado does keep in the fridge a day or so, but it turns brown, and it’s honestly quite ugly.
- Before tossing, you can store leftover salsa for 1-2 days in a sealed airtight container in the fridge.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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