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In a saucepan, combine the water and salt. Heat on medium-high until the salt is dissolved.
Add the spices to the saucepan. Reduce heat to medium-low and simmer for ten minutes. After that, allow to come to room temperature.
While the brine cools, remove the pits and skins from the mango.
Wash the habaneros and remove the seeds and stems.
Place the peeled garlic and habaneros into the fermenting vessel, followed by the large mango pieces.
Add 2 TBS lemon juice to the jar.
Stir up the cooled brine so the spices are evenly distributed, then slowly pour into jar, covering all the produce.
At this time it is recommended to add a fermentation weight which will help keep everything submerged throughout the ferment.
Ferment for at least two months.
Reserve the brine and blend all solids thoroughly in a high-powered blender, pulsing frequently.