Prep 10 mins
Cook 1 hr
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.
- 1 large ripe mango
- 1 teaspoon fresh minced ginger
- 1⁄2 habanero peppers or 4 drops hot habanero sauce
- 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.
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.
This is a nice, smooth sauce. The amount of habanero is just right. First you taste the sweet mango with just a hint of ginger, then the heat kicks in. I didn't really like this taste combo on either chips or roasted veggies, maybe the sweetness threw me off or it needs a little something more (garlic, lemon, salt??) I did add some lemon and lime juice to the rest to make a pretty darn good salad dressing!