Mango Habanero Salsa (2 ways!)

If you're into sweet and spicy flavor combinations, then this recipe is for you! Below you'll find two different versions: a chunky mango habanero salsa and a smooth roasted mango habanero sauce.

This Habanero Mango Salsa combines juicy mango with spicy habanero peppers- the perfect combination of fruity and spicy. It can be enjoyed as dip with some nachos, in Mexican recipes such as tacos or burritos or as a delicious side dish.

For more dip and sauce recipes check out Guacamole without onion or Cucumber Pico de Gallo.

For more Mexican-inspired recipes check out TVP Tacos or Jackfruit Birria Tacos.

Why You'll Love This Recipe

• It's the perfect mix of sweet and spicy.
• It's super versatile (perfect any cinco de mayo celebrations)!
• It includes 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 can be made oil-free.

Ingredients & Substitution Notes

• Mango: One of the two main ingredients. For best results we recommend using using fresh mango 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 them in most bigger grocery stores. Could be replaced with scotch bonnet peppers, jalapeno 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.

• Cherry Tomatoes (Roasted Habanero): For the roasted version you'll need to include additional cherry tomatoes. I recommend them over beefsteak tomatoes because they contain less water.
• Garlic (Roasted Habanero): Optional but highly recommended to include some roasted garlic. You could use garlic powder instead.

How to Make Mango Habanero Salsa

Below you'll find two versions of this hot sauce: a chunkier salsa and a dipping sauce style salsa. Both versions come together in no time and taste delicious in their own way.

Chunky Mango Habanero Salsa

To create this salsa 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

Start by peeling the mango and cutting it into bite-sized pieces. Give the red bell pepper a good wash and cut them into small pieces as well. Finely mince the onion and pre-washed cilantro.

Then it's time to cut the habaneros. Remove the seeds for a less spicy sauce or keep them for a hot sauce. 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.

We highly recommend wearing gloves while removing the seeds!

Step 2: Toss together

Put all of the ingredients into a large bowl. Add salt and fresh lime juice and stir until well combined.

Taste and adjust flavors as needed.

Roasted Mango Habanero Salsa

The second version includes two more ingredients: cherry tomatoes and garlic. To create a smooth mango habanero sauce you'll need a food processor. A regular blender or immersion blender might also do the job but we haven't personally tested this recipe using a blender.

Step 1: Roast

Slice tomatoes in half. Then cut bell pepper, habanero and red onion into slices. Again, remove the seeds for a milder salsa. Wear gloves to avoid burning your skin!

Add the pre-cut veggies, together with the garlic gloves (skin still on) to a baking tray lined with parchment paper.

Drizzle with some olive oil (optional) and a pinch of salt and roast at 350F (180C) for 25-30 minutes or until veggies are soft.

Step 2: Blend

Scoop the roasted veggies from the baking sheet into the food processor. Try to leave as much water from the tomatoes behind as possible.

Blend until you end up with a smooth salsa. Scrape down the sides of the food processor as needed.

Once the sauce is ready, transfer it to a small bowl and enjoy with your dish of choice.

Variations

This sauce is super versatile. Below you'll find some variations that might help to modify the recipe to personal preference.

• 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

• Dipping Sauce: Enjoy any of these two sauce as a dipping sauce with your favorite tortilla chips, 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.

Tips & Tricks

• !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: You can easily adjust the heat of this salsa by adding more habaneros (or other type of chilis) for some extra spiciness. Remove the seeds for a milder sauce.

Storing

• Both salsa recipes taste best when served immediately. Store any leftover salsa in an airtight container for up to 2 days.

FAQs

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