Habanero Mango Recipe

Name: Big Mike’s Sandwich Co.s Habanero Mango Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups ripe mango; 0.5 cups red onion; 0.5 cups fresh cilantro; 3 tbs fresh lime juice; 1 tsp salt; 0.25 tsp black pepper; 1 whole habanero pepper (stemmed, seeded or not depending on heat tolerance); 1 whole garlic cloves; 1 tbs honey or agave; 1 tsp olive oil; 4 whole lime wedges; 2 tbs extra cilantro leaves

Inspired by Big Mike’s Sandwich Co.

Time30m

Serves6

Make Habanero Mango Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa Base

2 cups ripe mango

1/2 cups red onion

1/2 cups fresh cilantro

3 tbs Fresh lime juice

1 tsp Celtic sea salt

1/4 tsp black pepper

Heat & Flavor

1 whole habanero pepper (stemmed, seeded or not depending on heat tolerance)

1 whole Garlic cloves

1 tbs honey or agave

1 tsp olive oil

Optional garnish / serve

4 whole Lime wedges

2 tbs extra cilantro leaves

Method

Salsa Base

Prepare mango

Peel and dice the ripe mango into approximately 1/4- to 1/2-inch cubes to make about 2 cups. Place diced mango in a medium mixing bowl.

Dice onion

Finely dice red onion until you have about 1/2 cup. Rinse the onion briefly under cold water if you prefer a milder onion flavor, then drain well. Add to the bowl with the mango.

Chop cilantro

Roughly chop fresh cilantro leaves and tender stems to yield about 1/2 cup packed. Add to the mango and onion.

Season

Add 3 tablespoons fresh lime juice, 1 teaspoon salt, and 1/4 teaspoon black pepper to the mango mixture and gently toss to combine. Set aside while you prepare the heat and flavor components so flavors can marry.

Heat & Flavor

Handle habanero safely

Put on kitchen gloves or avoid touching your face. Cut off the stem, then slice the habanero in half. Remove seeds and ribs if you want less heat; leave some seeds/ribs for maximum heat. Reserve one half (or the whole pepper if you like it very spicy).

Mince garlic

Mince 1 garlic clove finely (or grate on a microplane) so it distributes through the salsa without big pieces.

Make habanero dressing

In a small bowl, combine the minced garlic, the prepared habanero (finely minced), 1 tablespoon honey or agave, and 1 teaspoon olive oil. Whisk well until the honey is dissolved and the oil emulsifies slightly. Taste carefully with a tiny amount on the tip of a spoon and adjust heat/sweetness as desired.

Incorporate heat into salsa

Pour the habanero-garlic-honey mixture into the mango bowl. Using a rubber spatula or large spoon, fold everything together gently so the mango pieces remain intact but the dressing coats all components evenly.

Finish & Serve

Resting period

Cover the salsa and refrigerate for 15–30 minutes to allow flavors to meld. If serving immediately, rest at least 10 minutes.

Adjust seasoning

Taste and adjust salt, lime, or honey as needed. If too spicy, stir in an extra tablespoon of diced mango or 1/2 tablespoon honey. If too mild, carefully add a pinch more minced habanero.

Serve

Transfer to a serving bowl and garnish with extra cilantro leaves and lime wedges. Serve chilled or at cool room temperature with tortilla chips, grilled fish or chicken, tacos, or as a condiment.