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This is the best Mango Habanero Salsa recipe ever! It combines juicy mangoes with habanero peppers for a blast of sweet heat! Each bite brings a vibrant, tropical flair to any meal, making it ideal for enjoying with crispy tortilla chips, spooning over fish tacos, or adding a zesty twist to your wings.
Love an easy appetizer? Try this pineapple pico de gallo and crab guacamole!
You are going to LOVE this homemade mango habanero salsa! It’s the perfect combination of sweet, savory, and spicy flavors all together in a bowl. Next level!
It’s inspired by my mango shrimp salad and brings you a nice mix of sweet heat that makes a delicious summer dish! The fiery habanero peppers with the jalapeno peppers bring all of the heat while the sweetness of the mango balances everything out. This flavor combo makes this the BEST mango habanero salsa you’ll ever make!
Enjoy with some of your favorite tortilla chips, use as a marinade for wings, or as a topping for cajun shrimp tacos or blackened mahi mahi! Possibilities are endless.
Table of Contents
Why You’ll LOVE This Spicy Mango Salsa
- Handful of ingredients! This recipe calls for only a few main ingredients that all come together to make a super flavorful salsa!
- Easy Mango Habanero Salsa! It could not be easier to make this salsa recipe. Roast the veggies, then blend. That’s it!
- Can be used in so many different ways! Use this delicious recipe as a topping for tacos, a dip for chips, or even as a marinade – the possibilities are limitless!
Key Ingredients
(full list of ingredients in the recipe card)
- Habanero Peppers – for all of the heat! These babies are one of my favorite peppers because there’s a nice balance of heat and flavor – but they are hot, so if you want a milder salsa, use only one pepper.
- Jalapeno Peppers – jalapenos are lower on the scoville scale than the spicy habanero peppers, but still add a nice bit of heat, color, and flavor.
- Red Bell Pepper – red bell peppers are the sweetest of the bell pepper family as it’s had time to ripen the longest. I love it’s flavor and pairs well with the sweet mangoes. You can also use yellow, orange, or green bell peppers here if that’s what you have on hand.
- Red Onion – you can also use white onion for stronger onion flavor. Red onion is ideal for recipes where the onion isn’t cooked because its flavor packs a punch without needing heat.
- Garlic Clove – garlic is a great addition to any fresh salsa. It adds a nice
- Ripe Mangoes – use ripe, fresh mangoes for the best flavor and texture. You want them at peak ripeness so that they have a good bite without being too mushy.
- Limes – fresh lime juice brightens the salsa and adds a nice citrusy kick that brings all of the flavors together.
- Fresh Cilantro – for a blast of herby peppery goodness!
Variations
- Chunky Mango Habanero Salsa – for a chunkier salsa, pulse the food processor until you’ve reached the desired consistency.
- Add Pineapples! Make a Mango Pineapple Salsa by adding 1/4 cup of pineapple juice and about 1 cup of diced pineapples!
How to make Mango Habanero Salsa
Step 1: Set your oven to broil. Place roma tomatoes, habanero peppers, jalapenos, bell pepper, red onion, and garlic on a baking sheet. Drizzle with 2 tbsps olive oil. Place baking sheet on the middle shelf of the oven and broil for 15 minutes, until the tops of the peppers and onions have browned.
Step 2: Add the roasted vegetables into a food processor, then add mango, lime juice, cilantro, cumin, sugar, and kosher salt. Blend until smooth. (Photo 2)
- Add to a serving bowl and serve or store in the refrigerator until you’re ready to serve.
Expert Tips
- Wear gloves when cutting up the peppers! Kitchen gloves are mandatory for this recipe. The capsaicin in the peppers can irritate your skin so be sure to protect your hands when prepping the ingredients.
- TASTE AS YOU GO! This is a spicy salsa so be sure to adjust to your personal preference.
- Adjust based on your spice level! If you prefer a milder salsa, only use one habanero. However, for a spicier salsa, use an additional pepper for extra heat! This is a homemade salsa recipe so make it according to your taste buds!
- Add a pinch of sugar for a little sweetness! If your mangos aren’t as sweet as you’d like, add a pinch of sugar.
- Fresh ingredients are key!
How to Serve
The heat of the pepper make it a great addition to any seafood recipe, especially with shrimp and steak fajitas or mahi mahi tacos! I also love pairing it with a cheese quesadilla or Cheesy Gordita Crunch Tacos – the fruity mango and spicy peppers really lift the richness of these dishes into something spectacular.
To keep it simple, I love enjoying it with my watermelon basil margarita with some crispy tortilla chips. For more delicious ideas, try pairing this mango salsa with Slow Cooker Chicken Enchiladas, Cheeseburger Tostadas, Grilled Branzino, and Taco Stuffed Shells.
Recipe FAQs
Mango Habanero sauce is both sweet and spicy. The sweetness comes from the mango, while the spiciness is due to the habanero peppers. The combination of these two flavors creates a unique balance, making it a popular choice for those who enjoy both sweet and spicy tastes.
Yes, habanero peppers are significantly spicier than jalapeño peppers. On the Scoville scale, which measures the heat of chili peppers, jalapeños typically range from 2,500 to 8,000 Scoville Heat Units (SHU). In contrast, habanero peppers range from 100,000 to 350,000 SHU. This means that habaneros can be more than 40 times hotter than the hottest jalapeño.
Store any leftover salsa in an airtight container for up to 1 week. I store mine in a mason jar. What’s awesome about this recipe is the longer you let it sit, the more the flavors come together!
More Mexican Inspired Recipes
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Cheesy Mexican Chicken and Rice
Appetizers
Crab Guacamole
Main Course
Mexican Spaghetti
Appetizers
Easy Guacamole Recipe
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Mango Habanero Salsa
Equipment
- Baking Sheet
Ingredients
- 4 Roma Tomatoes, (cut in half, seeds removed)
- 3 Habanero Peppers, (cut in half, seeds removed)
- 2 Jalapenos, (cut in half, seeds removed)
- 1 Red Bell Pepper, (cut in half, seeds removed)
- 1 Red Onion, (cut in half)
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 2 Mangos
- 2 Limes, (juiced, or about 1/4 cup lime juice)
- 1.4 cup Cilantro
- 1/2 tsp Cumin
- 1/2 tsp Sugar
- 1 tdp Kosher Salt
Instructions
- Set your oven to broil.
- Place roma tomatoes, habanero peppers, jalapenos, bell pepper, red onion, and garlic on a baking sheet. Drizzle with 2 tbsps olive oil.
- Place baking sheet on the middle shelf of the oven and broil for 15 minutes, until the tops of the peppers and onions have browned.
- Remove the baking sheet from the oven and remove the jalapenos, habaneros, bell pepper, and garlic from the baking sheet. Add the tomatoes back into the oven and continue to broil for an additional 10-20 minutes, until the tomatoes appear blistered and charred.
- Add the roasted vegetables into a food processor, then add mango, lime juice, cilantro, cumin, sugar, and kosher salt. Blend until smooth.
- Add to a serving bowl and serve or store in the refrigerator until you're ready to serve.
Notes
- Wear gloves when cutting up the peppers! Kitchen gloves are mandatory for this recipe. The capsaicin in the peppers can irritate your skin so be sure to protect your hands when prepping the ingredients.
- TASTE AS YOU GO! This is a spicy salsa so be sure to adjust to your personal preference.
- Adjust based on your spice level! If you prefer a milder salsa, only use one habanero. However, for a spicier salsa, use an additional pepper for extra heat! This is a homemade salsa recipe so make it according to your taste buds!
- Add a pinch of sugar for a little sweetness! If your mangos aren’t as sweet as you’d like, add a pinch of sugar.
- Fresh ingredients are key!
- Chunky Mango Habanero Salsa – for a chunkier salsa, pulse the food processor until you’ve reached the desired consistency.
- Add Pineapples! Make a Mango Pineapple Salsa by adding 1/4 cup of pineapple juice and about 1 cup of diced pineapples!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
