Recipe by Deflatus
A zesty fresh mango salsa. The habanero and fresh ginger complement mango in style. The chilli be adjusted to suit your taste. It goes brilliantly with strong flavoured meat and veggies grilled on an open fire.
Top Review by mliss29
I was going to make this 2 ways, one as written with habanero and one with jalapeno. My husband eats habanero, but I'm definitely a wimp about that sort of thing. But then he went and put all his habaneros in the dehydrator! So I just tried it with half a jalapeno. It was good on salty chips. If I make it again, I'd use more ginger and more jalapeno! Reviewed for Healthy Choices ABC tag game.
- 1 large ripe mango
- 1 teaspoon fresh minced ginger
- 1⁄2 habanero peppers or 4 drops hot habanero sauce
Directions See How It's Made
- Peel and remove flesh from the mango. Chop the flesh roughly, resisting the temptation to eat some of it.
- Cautiously chop the habanero chilli very finely, removing the seeds. Cowards can use gloves. The half chilli will make this very hot, so feel free to reduce this. Using a sauce is easier, but add a few drops only unless you want Aunt Agness to keel over.
- Mix the mango, chilli and minced ginger together and blend or mash into a smooth sauce. If you don't already know about habaneros, now is the time to be cautious, otherwise enjoy the rush.
- Refrigerate for one hour to allow the flavours to harmonise.