Vibrant, sweet, and just the right amount of spicy, this Mango Salsa is a tropical twist on a classic. Juicy ripe mangoes mingle with tomatoes, red onion, and a touch of habanero heat, while fragrant cardamom and coriander add unexpected depth. It’s colorful, refreshing, and endlessly versatile — perfect for summer entertaining or any time you want to add sunshine to your table.
INGREDIENTS:
4 medium mangoes, peeled, diced, and lightly mashed
1/4 red onion, finely diced
8 medium tomatoes, finely chopped
1 small habanero pepper, finely diced (seeded for less heat)
1/3 cup chopped cilantro
1 1/2 teaspoons ground cardamon
1 1/2 teaspoons ground coriander
1 teaspoon ground cayenne pepper
Lime juice to taste
1 teaspoon sugar
METHOD:
In a large bowl, combine the mangoes, red onion, tomatoes, and habanero pepper.
Add the cardamom, coriander, cayenne pepper, sugar, and lime juice. Stir gently to combine. Taste and adjust seasoning — adding more lime or cayenne for balance.
Cover and refrigerate for at least 1 hour to allow flavors to meld. Just before serving, stir in the chopped cilantro for freshness.
Transfer to a serving bowl and enjoy immediately, or store covered in the refrigerator for up to 2 days.
SUGGESTED USES:
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Spoon over grilled fish, shrimp, or chicken for a bright, spicy finish.
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Serve as a dip with tortilla chips or plantain chips.
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Use as a topping for tacos, rice bowls, or salads.
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Pair with soft cheeses or roasted vegetables for a fresh flavor contrast.
