SERVINGS: 2
PREP TIME: 20 minutes
Recipe Categories: Mango Snack Recipes, Easy Mango Recipes, Easy Mango Recipes, Mango Snack Recipes
INGREDIENTS
- 1 tablespoon canola oil
- 1 small white onion, chopped
- 3 cloves garlic, chopped
- 2 cups fresh mango, diced
- 1 cup Roma tomatoes, chopped
- 1 to 2 habanero peppers, seeded and chopped
- 2 tablespoons lemon juice
- 1 1/2 teaspoons honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/3 cup fresh cilantro, chopped
INSTRUCTIONS
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.
NUTRITION
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
SERVING SUGGESTIONS
Serve with chips, tacos, fish, chicken and grilled vegetables.
Russell M. Czinder –
3 stars “it’s ok.” i do love the heat, but inedible with chips, because it’s way too sweet. looking for SALSA, not dessert. it may be edible if you omit honey, swap tomato & mango (2 C tomato, 1 C mango) would still have light sweetness & flavor of mango… as is, this might be great over vanilla ice cream?
Beatriz Reynoso Pohlenz –
Me encantó, sobretodo con el pollo empanizado o sin empanizado, con un chile habanero queda picosito, pero no desesperante.