Step 1

To a small saucepan over medium heat, add water, onion, and cumin seeds. Sauté for 4-5 minutes covered, stirring occasionally to prevent sticking. Turn down heat and/or add a bit more water if browning too quickly.

Step 2

Add garlic, habanero, and salt and sauté covered for 2 minutes, stirring occasionally.

Step 3

Add mango, lime zest, and lime juice (starting with the lesser amount), vinegar (starting with the lesser amount), and water (starting with the lesser amount) and simmer covered for 3-4 minutes more.

Step 4

Let cool slightly then blend until creamy and smooth (use a small blender safe for blending hot foods, such as a NutriBullet or Vitamix with a narrow base). Add more water to thin if too thick, then blend again.

Step 5

Taste and adjust flavor as needed, adding more salt to taste, lime juice for brightness, vinegar for acidity, or some maple syrup (optional) to balance the heat and salt with a little sweetness (will depend on ripeness of mango).

Step 6

Use immediately or store well sealed in the refrigerator for up to 2 weeks. Or freeze into ice cubes (using a mold) and store in the freezer for up to 2 months.