Directions

1. Heat a comal or cast iron skillet over medium-high heat. Add the mangos, habaneros, onion, tomato, and garlic. Cook, turning occasionally, until each ingredient is deeply blistered and lightly charred. Remove the garlic and habaneros first as they finish cooking, followed by the onion, tomato, and mangos.

2. Transfer the charred mangos, habaneros, onion, tomato, and garlic to a blender. Add the lime juice and blend on low speed. While blending, slowly drizzle in the oil until the salsa is smooth and emulsified. Season with salt to taste.

3. Fold in the chopped cilantro, or pulse once or twice to incorporate while keeping the cilantro bright and fresh.

4. Serve immediately with tortilla chips or alongside tacos, grilled meats, seafood, or roasted vegetables.