Mango Habanero Salsa
Mango Avocado salsa is a delicious, refreshing and sweet and salty salsa perfect for chips, dips, and even to top chicken and fish. 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 beach front restaurant.
Servings: 4
Calories: 199kcal
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
Expert Tips
- 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
Serving: 1 | Calories: 199kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 534mg | Fiber: 4g | Sugar: 13g