• 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).