Mango Habanero Salsa

Bright, beautiful and delicious, Mango Habanero Salsa has dozens of uses beyond a bowl of chips. It has an added touch of smoky Adobo sauce, and when that combines with seasonal sweet mangoes, the flavor is unmatched!

There is nothing I love more than delightful summer mango recipes. Okay, watermelon recipes are also up there, but the mangoes . . .

Not only is mango salsa my first choice to pair with perfectly salted tortilla chips, it's also an incredibly delicious condiment to serve with salmon, chicken and shrimp. It's especially amazing on Blackened Mexican Salmon.

Just one bite of this salsa, and you'll be hooked! It's sweet and spicy, smoky and tangy -- all at once.

Fresh and Beautiful Ingredients

• mango - There are some delicious mangoes you can find year-round, but for me the best mangoes are found during the summer, between May and late August. I absolutely adore Honey Mangoes (also known as Ataulfo mangoes), which I use in this recipe. You can use any in-season mango you like. A ripe mango should be slightly firm with a little bit of give when gently pressed with your fingers.
• Habanero pepper - Bright orange when ripe, Habaneros are typically very small and have an irregular round shape. They kind of look like a tiny pumpkin, only with deeper grooves. They are VERY hot! Choose those that are firm and slightly shiny.
• avocado - Diced avocados add a creamy element to the salsa, while not making it saucy. Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
• tomato - Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color, or whatever the color is intended to be. I really like the pop of red color against the mangoes.

• red onion - The red onion adds a nice crunch and its red-purple color is also a pretty addition. You can substitute with another onion variety, though red onions are sweeter which is excellent in a fruit salsa.
• cilantro - Cilantro is a love it or hate it ingredient. I happen to love it. If you don't, you can skip it or basil would be a great substitute. Always try to choose perky bunches of deep green fresh herbs without bruising.
• Chipotles in Adobo Sauce - This adds a delicious smoky flavor to the salsa. Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. This come in a can that you should be able to find in any major grocery store. If you need to substitute, use 1 teaspoon of smoked paprika or Ancho chile powder.
• fresh lime juice

(See recipe card below for quantities.)

How to Make it

- Juice your limes and set the lime juice aside. Wash and dry the tomatoes, pepper(s) and cilantro.

- Cut the avocado into a small dice and drizzle it with a bit of the lime juice. Cut the mango, onion and tomato into a small dice. I like to dice the onion a bit smaller than the other ingredients, and I seed the tomatoes (see Recipe Tips below). Add everything to a large mixing bowl.

- Mince the Habenero pepper as finely as you can. Wash, dry and finely chop the cilantro. Add both to the bowl.

- Add the Chipotles in Adobo and lime juice and gently mix to evenly combine all of the ingredients.

Variations

• Try other summer fruits! You can swap in papayas, peaches, plums or pineapple for the mango.
• Mild version. I imagine you're here because you like a little heat in your salsa -- or maybe even a lot. As I mentioned above (under Ingredients), you can adjust the amount of pepper to your liking -- more or less. You can also skip it, as well as the Chipotles in Adobo, all together. If you do add the Chipotles in Adobo, for a more mild version, use just the sauce and be sure not to use any seeds.

Recipe Tips

• Much like my Mango Manchego Salad, the measurements listed in the recipe do not have to be exact. So if you add a little more or less avocado, cilantro, etc., it will still work out, and still be delicious.
• The pit of a mango is flat, and if you haven't cut a mango before, it could be tricky. This photographic guide will take you through the steps of How to Peel and Cut a Mango.
• As I said, ripe mangoes are firm with a bit of give when gently pressed. For a salsa recipe, be sure they're not too soft, or they won't be as easy to cut. And same goes for the avocado.
• Be careful when you touch the inside of the Habanero pepper -- you might want to wear gloves because if you touch your eyes, lick your fingers, etc. you'll feel the heat.
• I always seed my tomatoes for a salsa. I prefer the final texture of the salsa better without seeds and the extra liquid. This is up to you. If you choose to do it, just use your fingers or a small spoon to scoop out the seeds. It's easy and quick.
• The Habaneros should be minced as finely as possible. This is for two reasons. One, the tinier the pieces, the better its flavor will evenly mix into the salsa. And two, we want tiny bits of heat to combine with an otherwise sweet bite. Big pieces will overpower the bite.
• I recommend starting with 1 teaspoon of minced Habanero pepper and then tasting it. If you want more heat, add the second teaspoon, or as much more as you'd like. I would continue to add to your taste, and if you really want more heat, use the seeds as well.

Serving Suggestions

Mango Habanero Salsa is so versatile and can be used in so many delicious ways.

• Of course the salsa is an incredible appetizer to serve with chips.
• Mix the salsa into salads. It'll add a kick to any fruit salad, and it's even great just tossed with greens.
• I often serve it alongside grilled chicken, fish, seafood, pork or steak. It's particularly good with Coffee Rubbed Pork Tenderloin and Spicy Cilantro Shrimp. Serving either of these two together will make you a star!
• Add a spoonful to a pretty endive leaf as an elegant hors d'ouevre or appetizer.
• Serve the salsa as a colorful fresh condiment with all sorts of tacos, burritos or tostadas.
• For a light lunch or dinner, it's tasty in lettuce cups with other ingredients, or even on its own as lettuce tacos.
• Last, but definitely not least, it's amazing with Plantain Empanadas.

Can you make it ahead?

• Like most salsas, mango Habanero salsa is best when it's served freshly made.
• I would not make this one more than 1 hour ahead of time. Or, you can get away with up to 3 hours ahead if you don't add the lime juice until you're ready to serve. It should be kept in a tightly sealed container in the refrigerator.
• If you want to prep a bit the day before, you can chop the onion and juice the limes.

More Amazing Summer Salsa Recipes

• Salsa Verde Recipe
• Citrus Avocado Salsa
• Strawberry Avocado Salsa
• Watermelon Cucumber Salsa
• Roasted Tomato Poblano Salsa
• Roasted Hatch Chile Peach Salsa
• Roasted Chile Pineapple Salsa

Enjoy Mango Habanero Salsa with absolutely anything you'd like. Maybe all you need is a spoon!? 😉