This vibrant fresh mango salsa recipe is sweet, spicy, zesty, and ready in minutes with minimal prep. It’s great as a dip or topping for tacos, burritos, and more.
Dice the mango to your desired size. Here's an easy way on how to chop mango if you're not familiar.
Dice the avocado. Finely chop the red onion. Roughly chop the cilantro. Juice the lime. Dice the habanero pepper, removing the seeds and ribs.Be careful when handling the chili pepper - it's best to use gloves and avoid touching your face!
Transfer all the ingredients to a large mixing bowl and toss well. Then place it in the refrigerator for about 30-60 minutes for the flavors to develop.
Notes
Use fruit with a bit of firmness: If they are very ripe, the mango and avocado will become mushy in the salsa. So it's best to start with slightly firmer fruit.To store: Leftovers will last for up to 3-4 days in an airtight container in the fridge. Check the blog post for serving suggestions!