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Mango habañero salsa

Recipe by:Chef Peter Serantoni
Cha Cha's Latin Kitchen, Brea


  • 1 to 2 mangoes
    1/4 tsp. minced fresh habañero chile
    3 tbsp. finely diced red bell pepper
    2 tbsp. diced white onion
    1 1/2 tbsp. finely diced fresh cilantro
    2 tsp. fresh lime juice
    1/2 tsp. kosher salt


Remove the skin and seed from mango(es) and discard. Puree enough fruit with a hand blender to provide 1/2 cup mango pulp and cut enough mango for another 1/2 cup diced. Using plastic gloves, remove the seeds from habañero and mince.

Place all ingredients in a bowl and let sit for 1 hour to allow flavors to meld. Taste and adjust seasoning as needed. If salsa is too thick, add a small amount of water. This salsa goes great with chicken taquitos or flautas, fish tacos and grilled salmon (see flautas recipe).

Serves 4

Califonia Bountiful