In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes. Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder. Bring to a boil, then reduce heat to a low simmer. Simmer for 10 minutes. Remove from heat and allow to cool. Pour into a blender and pulse until the mixture is blended yet still has texture. Stir in the cilantro and serve. Cover and refrigerate any mango habañero salsa leftovers.
Serve with chips, tacos, fish, chicken and grilled vegetables.
Nutritional analysis per serving (1/2 cup salsa): Calories 134; Protein 2 g; Carbohydrates 25 g; Fat 4 g; 27% Calories from Fat; Cholesterol 0 mg; Sodium 168 mg; Potassium 372 mg; Fiber 3 g