Combining juicy mango with spicy habanero peppers, this homemade mango habanero salsa recipe is the perfect combination of sweet and spicy. Whether you're topping your favorite tacos or using it as a dip for nachos, this salsa recipe is sure to be a crowd-pleaser.
This habanero mango salsa recipe is the chunky version of my Roasted Mango Habanero Sauce. It's bursting with flavor, thanks to the combination of sweet mango, fiery habanero peppers, and fresh cilantro. A drizzle of fresh lime juice adds an extra layer of freshness and brightness, making it the perfect addition to any dish.
Similar to my Homemade Tomato Salsa, this hot salsa is perfect as a topping on my Loaded Veggie Nachos, Birria Tacos or TVP Tacos, on fish tacos or simply as an additional salsa at your Cinco de Mayo celebration!
For more dips and homemade salsa recipes check out Guacamole without onion or Cucumber Pico de Gallo.
Why you'll love this recipe
- It's the perfect blend of sweet and spicy.
- It's super versatile- perfect as a dipping salsa or on fish or tacos.
- It includes only a handful of ingredients.
- It only requires a couple of minutes!
- It's made from wholesome, fresh ingredients.
- It's vegan, gluten-free, nut-free and oil-free.
Ingredients & substitution notes
- Mango: One of the two main ingredients. For best results I recommend using using fresh mangoes but frozen mango also works. If you use frozen mango, let thaw completely before using it. The texture of this salsa will be a bit different when using frozen one. So I recommend using fresh mango when possible. Also make sure to use ripe mangoes for a most flavorful salsa! Check out this guide on how to pick a ripe mango.
- Habanero: Habanero chilies are responsible for the heat in this spicy salsa recipe. You can usually find these spicy peppers in most bigger grocery stores. Could be replaced with scotch bonnet peppers, jalapeño peppers or serrano chiles. You can modify the heat of the pepper by reducing or removing the seeds. I highly recommend wearing gloves when removing the seeds to avoid burning your fingers.
- Red Bell Pepper: Adds some additional sweet flavor and texture. Could be replaced with yellow bell peppers.
- Onion: I prefer using red onion but this recipe also works with white onion.
- Fresh Cilantro: Using fresh ingredients makes all the difference! I don't recommend using dried cilantro because the flavors won't be the same.
- Lime Juice: Is essential for the fresh taste in this delicious salsa. We used fresh lime juice, not store-bought one. Could be replaced with lemon juice.
See recipe card for quantities.
How to make mango habanero salsa
This chunky mango habanero salsa recipe requires only 2 simple steps and minimal equipment. You'll only need a knife and a cutting board. There's no extra equipment such as a food processor needed and it's ready within minutes!
STEP 1: Cut veggies. Cut the peeled mango, onion and pre-washed bell pepper into small pieces. Finely mince the onion and cilantro. I recommend wearing gloves for cutting the habaneros.
STEP 2: Add all the diced ingredients to a large bowl. Add salt and fresh lime juice and toss to combine.
Taste and adjust flavors as needed.
Katie's tips
- !Gloves!: I highly recommend wearing gloves while handling the habanero peppers. The seeds are the part which store the most heat. Wear gloves while deseeding the peppers to avoid skin burn.
- Adjust heat: Remove the seeds for a milder salsa or keep them for a hot salsa. You could also remove only parts of it to reduce the spice level a bit. Removing the seeds completely will result in very mild heat. I highly recommend wearing gloves while removing the seeds! For some extra spiciness, add more habaneros (or other type of chilis)
- Ripe mangoes: Opt for mangoes that are slightly soft to the touch and have a sweet aroma.
- Dice ingredients uniformly: Ensure your mango, peppers and other are diced into similar sizes.
- Adjust texture: Cut all the veggies into small chunks for a smoother salsa or keep them bigger for a chunkier salsa.
Variations
This fresh mango habanero salsa is super versatile. Below you'll find some variations that might help to modify the recipe to personal preference.
- Adjust heat: Remove the seeds for a milder salsa or keep them for a hot salsa. You could also remove only parts of it to reduce the spice level a bit. Removing the seeds completely will result in very mild heat. I highly recommend wearing gloves while removing the seeds! For some extra spiciness, add more habaneros (or other type of chilis)
- Other Types of Peppers: If you can't find habanero peppers you could use scotch bonnet peppers, jalapeno peppers or serrano chiles. Ultimately, they will all do the same thing: add some spiciness to the fruity mango mix.
- Ground Spices: Feel free to add more spices such as ground cumin, ground coriander, red pepper flakes or chili flakes.
- More Heat: I used 2 habanero peppers in each recipe but you could use as many as you like for an extra spicy salsa.
- Other Types of Fruit: You could easily swap the mango for other types of fruits or add more. I recommend sticking to sweet, more tropical fruits. For a peach mango habanero salsa replace half of the mango chunks with diced peach. Or create a pineapple mango salsa add another replace half of the diced mango with pineapple pieces. The options are endless so feel free to experiment here.
Serving suggestions
- Easy appetizer: Enjoy this homemade salsa as dip with your favorite tortilla chips (store-bought or homemade), some veggie sticks or bread sticks.
- Tacos & Burritos: This fresh mango salsa tastes amazing as a topping in tacos such as Vegan TVP Tacos or Jackfruit Birria Tacos or burritos.
- Burger: Add it to your favorite burger for a Mexican flavored Burger recipe.
Storing
- This salsa recipe taste best when served immediately. Store any leftover salsa in an airtight container in the fridge for up to 2 days.
FAQs
It's a combination of sweet (from mango and red bell peppers), spicy (from habaneros) and juicy (from mangoes and fresh lime juice). So if you're into sweet and spicy flavor combinations, then this recipe is for you!
Yes, but I recommend letting it thaw on the counter overnight. For best results however, I would recommend using a fresh, ripe mango.
Also possible, but I personally prefer the taste of fresh mangoes in this salsa recipe.
Yes, it's supposed to be spicy but you can easily modify the spice level. Reducing or even fully removing the habanero seeds (wear gloves!) will result in a milder salsa.
Try to leave as much water behind as possible when scooping the roasted veggies from the baking tray into your food processor.
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📖 Recipe
Mango Habanero Salsa
Equipment
- 1 cutting board
- 1 kitchen knife
- 1 bowl
Ingredients
- 1 ½ cups (300 g) (~10,5 oz) diced fresh mango *cubed
- 1 red bell pepper *sliced into strips & deseeded
- ½ red onion *sliced into strips & deseeded
- 2 habanero peppers *minced & deseeded (for less heat)
- 1 handful of fresh cilantro *minced
- 2 tablespoon fresh lime juice (~ ½ a lime)
- 1 teaspoon salt
Instructions
- I highly recommend using gloves when deseeding and cutting the habaneros!
- Add all of the ingredients to a large bowl & stir until well combined.
- Taste and adjust flavors as needed.
Video
Notes
- Word of caution: Remember to exercise caution and follow proper food handling guidelines when working with spicy ingredients like habanero peppers. I highly recommend using gloves when deseeding and cutting the habaneros to avoid skin burn! If you didn't use gloves, wash your hands thoroughly!
- Adjust heat: You can easily adjust the heat of this salsa by adding more habanero chiles for some extra spiciness or remove the seeds and membrane for a milder salsa.
- Ripe mangoes: Opt for mangoes that are slightly soft to the touch and have a sweet aroma.
- Other Types of Peppers: If you can't find habanero peppers you could use scotch bonnet peppers, jalapeno peppers or serrano chiles.
- Other Types of Fruit: You could easily swap the mango for other types of fruits or add more. I recommend sticking to sweet, more tropical fruits (pineapple, peach...)
- Storing: This salsa recipe taste best when served immediately. Store any leftover salsa in an airtight container in the fridge for up to 2 days.
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