Go Back
+ servings
A bowl of mango-habanero salsa surrounded by chips and cilantro.
Print

Mango-Habanero Salsa

For the perfect sweet and spicy combination, you have to try this easy mango-habanero salsa! Made with juicy mango, fresh ginger, spicy habanero and bright lime juice, this is the ultimate fruit salsa, and it comes together in less than 20 minutes. You’ll want to snack on this fruity salsa all summer long.
Course Appetizers
Cuisine Mexican
Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 dollops
Calories 19kcal

Equipment

  • Food processor
  • Mixing bowl
  • Citrus juicer
  • Microplane grater

Ingredients

  • 3 cups diced mango frozen or fresh (see note)
  • 1-2 habanero peppers stem removed and chopped (see note)
  • ½ lime juiced
  • ¼ cup finely diced red onion
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon salt

Instructions

  • Add the diced mango to a food processor. Process until the mango reaches your desired consistency for a salsa.
  • Move the processed mango to a mixing bowl. Add the habanero pepper, lime juice, red onion, grated fresh ginger, cilantro and salt. Stir to combine.
  • Store in an airtight container and chill until ready to serve. While you can eat it right away, I like to give it a few hours to allow the flavors to meld. Enjoy!

Video

Notes

  • For the mangoes, 3 cups of diced mangoes is approximately the equivalent to three to four fresh mangoes or 1 pound of frozen mango. If using frozen mango, thaw first.
  • One habanero pepper gives you a mild to medium salsa, depending on the individual pepper's heat. If you'd like a spicier salsa, I recommend starting at one pepper, taste and then decide if you need to add another. Keep in mind, the heat develops as it sits in the refrigerator. 
  • I recommend wearing gloves when handling the peppers as it can irritate the skin. If you do not have gloves, make sure you wash your hands very well before touching your eyes. The pepper's oil can really stay on your skin. 
  • To easily grate ginger, I like to peel it, freeze it and then use a microplane grater. Frozen ginger grates like a dream, though you can grate it unfrozen. I keep it in my freezer at all times to have on hand, but it doesn't take long for it to freeze if you don't have any at the moment.
  • Pick a lime that has some give when you squeeze it and firmly roll it on the counter before juicing. This helps ensure you maximize your lime juice output. 
  • Store in an airtight container in the refrigerator for two to three days. 
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 2tablespoons | Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 1mg