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Mango Habañero Salsa

Chef Peter Serantoni

This sweet and spicy salsa goes great with chicken taquitos or flautas, fish tacos, grilled salmon or served with homemade tortilla chips made from Mi Rancho® corn tortillas!



  • 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).

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