Appetizers & Dips
Fresh Mango Habanero Salsa
A bowl of fresh mango salsa with a habanero edge, ready in fifteen minutes and better after thirty.
- 45 min total
- 15 min prep
- Easy
- Serves Makes about 3 cups
- Vegetarian
Ingredients
- 2 ripe mangoes, diced small
- 1/2 red onion, finely diced
- 1 red bell pepper, finely diced
- 1 jalapeño, seeded and minced
- 3 tbsp Mango Habanero White Balsamic
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/2 cup chopped fresh cilantro
- Tortilla chips, to serve
Let’s make it
- Combine the mango, red onion, bell pepper and jalapeño in a bowl.
- Add the Mango Habanero White Balsamic, lime juice and salt, and fold gently so the mango keeps its shape.
- Let the salsa stand 30 minutes at room temperature. The onion softens and the flavours come together.
- Fold in the cilantro just before serving and taste again for salt.
- Serve with tortilla chips, or spoon it over grilled fish, chicken or pork.
Why it works
Thirty minutes of standing time is the whole recipe: it takes the raw bite off the onion and lets the vinegar draw juice from the mango into a light dressing. Cilantro goes in at the end so it stays green.
The OTM finish
The Mango Habanero White Balsamic folded through the salsa, which seasons and lightly cures it at the same time.
Make it your own
Add diced avocado just before serving, swap in peach or pineapple, or leave the jalapeño seeds in for a hotter bowl.
Quick tip
Dice the mango small and even. Large chunks slide off the chip.
Shop the recipe
The bottle this recipe is built on.