The mangoes in this salsa give it a tropical flavor profile. Their sweetness nicely balances the zing from the vinegar and the heat from the habanero. This salsa is delicious over chicken or fish. If you want less heat, remove all the habanero seeds.
Mangoes, like all orange fruits and veggies, contain antioxidant carotenoids, which help inhibit cancer and tumor growth, reduce your risk of heart disease, and support healthy immune function. The vitamin A in mangoes supports the healthy growth of skin and hair and keeps your eyes healthy. Unpasteurized vinegar contains many different nutrients, including those from its source, like apples. Some studies show that it helps fight bad bacteria and aids digestion. Unpasteurized apple cider vinegar contains potassium, phosphorous, pectin, and enzymes, as well as the probiotic “mother” that is created during the fermentation process, which helps balance the microorganisms in our digestive tract. It may also increase insulin sensitivity, which is good for managing Type 2 diabetes and stabilizing blood sugar.
Yields about 2 cups
2 cups roughly chopped ripe mangoes
1 carrot, peeled and roughly chopped
2–3 shallots, roughly chopped
½ cup water
2 Tbs. lime juice
1 habanero Chile pepper, stem and half the seeds removed
1 Tbs. honey
1 tsp. sea salt
½ cup apple cider vinegar, preferably unpasteurized (like Bragg’s)
Additional salt and honey to taste