Mango Habanero Salsa

Preparation info

  • Difficulty


  • Makes

    1½ cups


Appears in

Fruit of all kinds is widely used in Mexican cooking, in everything from mole sauces to drinks to guacamoles to, of course, salsas. Mango salsa is probably the best known. Though many recipes exist, the goal is to create a wonderful combination of tartness, heat, and sweet fruit. Mango salsa has a special affinity for shrimp, lobster, and chicken. In season, Asian and Mexican markets carry small, luscious Manila mangoes, which are ideal for this salsa when they are ripe but still firm. Habanero chile is very spicy—that’s part of the fun—but you can substitute a milder chile, or leave it out altogether, if you prefer.


  • ¾ cup firm but ripe mango, peeled and cut into ⅜-inch dice
  • ½ cup roma tomato, cored and cut into small dice
  • 2 tablespoons finely diced red onion
  • ½ teaspoon minced habanero chile
  • 1 tablespoon fresh-squeezed lime juice, or to taste
  • ¼ teaspoon kosher salt, or to taste
  • ½ teaspoon sugar
  • ½ teaspoon rice vinegar
  • ½ teaspoon chopped fresh mint leaves
  • 1 tablespoon chopped cilantro


Combine all the ingredients. Taste for seasoning; the salsa should be full-flavored, both sweet and very hot. You may need to add more lime juice or salt. This salsa should be used within 2 hours.