Pineapple Mango Habanero Salsa

Easy homemade chunky mango habanero salsa made with sweet fresh mangoes, pineapple, tangy lime, and spicy habaneros to serve as a condiment.

Course Appetizer, Salad

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 106kcal

2 mangoes
1-2 habanero peppers (start with one habanero, combine, taste, and only add the second one if you prefer your mango habanero salsa spicier).
1 small red onion
1 cup pineapple
1 red bell pepper
¼ cup cilantro
juice squeezed from one small lime
½ tsp cumin optional
pinch of salt or more to taste

Peel the mango using a knife or vegetable peeler and dice as much of the flesh as possible. Discard the seed and set the diced pieces aside, in a large bowl.
Next, dice the habanero, pineapple, red onion, cilantro, and bell pepper. Transfer the chopped fruit and vegetables to the bowl with diced mango pieces.
Stir in the cumin, salt and, lime juice then combine. For best results, allow the salsa to chill in the fridge for at least 30 minutes, before serving. Use your pineapple mango habanero salsa as a topping on Mexican salads, on tacos, burrito bowls, or simply enjoy it as it is.

This habanero mango salsa is best served on the same day. It will keep in the fridge when stored in an airtight container for 2 days. While you can freeze the salsa for up to one month, I would not recommend it as it ends up mushy after thawing.
Unless you like your salsa extra hot, make sure to remove the seeds and membranes from the jalapenos, as these tend to be extra hot.
Also, for purposes of food safety, wear gloves to prevent the chilis from burning your skin or eye.
Depending on your tolerance to heat, feel free to increase or use less of the habaneros.
Process everything in a blender to make mango habanero salsa as a sauce.