Juicy mango and habanero with red onion and lime for a bright, zesty topping for chips, tacos, or grilled meats.
# What You Need:
→ Produce
01 - 2 ripe mangoes, peeled, pitted and diced (about 2 cups)
02 - 1 small red onion, finely diced (about 1/2 cup)
03 - 1–2 habanero peppers, seeded and finely minced
04 - 1 small red bell pepper, diced
05 - 1/2 cup fresh cilantro, chopped
06 - 1 lime, juiced (about 2 tablespoons)
07 - 1 small garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
# Directions:
01 - Peel and pit the mangoes, then dice into roughly 1/2-inch pieces. Finely dice the red onion and red bell pepper. Seed and mince the habanero(s) and mince the garlic. Chop the cilantro and set all prepared produce in a medium mixing bowl.
02 - Add the lime juice, salt and black pepper to the bowl with the diced produce. Mix gently with a spoon or spatula until evenly combined, taking care not to mash the mango.
03 - Taste and adjust seasoning: add more lime for brightness, salt for seasoning, or reduce heat by adding more mango or a small pinch of sugar. For less heat, incorporate only half the minced habanero initially.
04 - Allow the mixture to rest at room temperature for 10 minutes to let the flavors marry, or cover and refrigerate for up to 48 hours for a chilled condiment.
05 - Serve chilled or at room temperature alongside tortilla chips, grilled fish, shrimp tacos or chicken. Optionally fold in diced avocado just before serving for creaminess.
