If you're craving a salsa that bursts with sweet and spicy flavors, this Magma Mango Habanero Salsa is your new go-to. Perfect for a summer barbecue or simply jazzing up your weeknight dinner, it’s a fiery twist on a classic favorite that will awaken your taste buds.
Mangoes bring a natural sweetness and juicy texture that pairs perfectly with the heat. Choose ripe ones for the best flavor. Red onion adds a sharp, pungent contrast to the sweet mango. Habanero peppers are key for the heat, so adjust the amount if you prefer milder salsas. Cilantro adds freshness and a hint of citrusy flavor. Lime juice brightens everything up and balances the sweetness. Honey provides a subtle sweetness that rounds out the heat. Salt and black pepper enhance all the flavors, making them pop.
This salsa is fantastic served with grilled shrimp tacos, atop a juicy burger, or as a vibrant topping for grilled chicken. It’s also a delightful dip for tortilla chips or a colorful addition to a charcuterie board.
Start by peeling and dicing two ripe mangoes. You want them in bite-sized pieces, so they’re easy to scoop up with a chip. Toss the mango cubes into a large bowl. Next, finely chop a small red onion. Try to get the pieces as small as possible so they blend well with the mango. Add the onion to the bowl.
Now, for the habaneros — handle these with care! Remove the seeds and mince them finely. I like to use gloves when handling hot peppers to avoid any fiery surprises later. Add the minced peppers to your bowl. Stir in the chopped cilantro, squeezing in the juice of a fresh lime. This will not only add flavor but also help the ingredients meld together.
Add a tablespoon of honey for a touch of sweetness, followed by half a teaspoon of salt and a quarter teaspoon of black pepper. Mix everything thoroughly so each bite is packed with flavor. Let the salsa sit for at least 10 minutes. This waiting period is crucial for allowing the flavors to meld and intensify.
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