The easiest, quickest, most delicious salsa. Good with chips, with ceviche, on tacos. It fits into most diets, in particular keto, just be careful as mango is high in carbs and sugars! Make sure you go wash your hands in hot soapy water after cutting the habaneros for at least 20 seconds, because, melting your face off sucks. Seriously - the oil stays on for a long time.

Gallery

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mangoes, avocados, onion, and habanero pepper in a bowl and toss. Add cilantro and drizzle with lime juice. Season with salt and pepper.

    Advertisement

Cook's Notes:

I prefer the 'chop and tear' method for preparing the cilantro, which is more like roughly cutting the cilantro. You release more of the flavor. You don't want the pieces of cilantro to be so huge that they can cover your whole top row of teeth, though.

If you want to be a little sneaky, add a dash of lemon juice with the lime juice. It tones down the spice of the habanero if you got too heavy-handed.

Nutrition Facts

346 calories; protein 4.2g 8% DV; carbohydrates 43.1g 14% DV; fat 21.3g 33% DV; cholesterol 0mg; sodium 54.8mg 2% DV. Full Nutrition
Advertisement
Advertisement