- 1 to 2 Mangoes
- 1/4 tsp. Minced fresh habañero chile
- 3 tbsp. Finely diced red bell pepper
- 2 tbsp. Diced white onion
- 1 1/2 tbsp. Finely diced fresh cilantro
- 2 tsp. Fresh lime juice
- 1/2 tsp. Kosher salt
Remove the skin and seed from mango(es) and discard. Puree enough fruit with a hand blender to provide 1/2 cup mango pulp and cut enough mango for another 1/2 cup diced. Using plastic gloves, remove the seeds from habañero and mince.
Place all ingredients in a bowl and let sit for 1 hour to allow flavors to meld. Taste and adjust seasoning as needed. If salsa is too thick, add a small amount of water.
This salsa goes great with chicken taquitos or flautas, fish tacos and grilled salmon (see flautas recipe).