Fiery hot with a touch of sweetness, this mango habanero salsa is deliciously fresh. Serve it with chips for dipping or atop your favorite Mexican dish or grilled protein. Naturally gluten-free, dairy-free, and vegan.
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What you’ll love about this recipe
- It’s simple! Preparing this salsa from scratch is so easy anyone could do it! And it only takes about 15-minutes.
- The flavors! This bright and fresh salsa is plenty spicy and a little bit sweet. It combines flavors like sweet and floral mango, juicy tomato, tart lime, and citrusy cilantro with hot habanero peppers. However, the mango flavor is not very prominent, so if that’s what you’re after, I recommend trying this mango pico de gallo instead.
- It’s dietary-friendly! This salsa is gluten-free, dairy-free, vegetarian, and vegan. And in case you’re watching your calories, a two-tablespoon serving has just 25.
Ingredients (+ notes & substitutions)
- Roma tomatoes: The best-tasting tomatoes are not going to be commercially grown so if possible I recommend purchasing your tomatoes from a farmers market. They should be deep red and firm with a little give. Avoid tomatoes that are blemished or bruised.
- Habanero peppers: Because I’m a spicy food addict, I always leave the seeds and membranes intact. You could, however, remove them if you prefer to tame the heat. And if you want to spice it up even more, feel free to add another habanero or two….or three.
- Mango: For best results, it is extremely important that you choose a decent mango. Look for a medium to large-sized mango that is ripe. Much like other types of fruit, it should be firm with a little bit of give. While color is not necessarily an indicator of a ripe mango, mangoes with brown spots should be avoided.
- Cilantro: It is fine to include small stems.
- Garlic: Two medium-sized cloves.
- Lime juice: In a pinch, you could sub for apple cider vinegar.
- Kosher salt
- Red onion: For a little crunch. You could sub for white onion.
How to make mango habanero salsa (+ tips)
1. Place the tomatoes and habanero peppers in a small saucepan and cover with water. Bring to a boil and continue boiling for ten minutes.
2. Slice the mango open and scoop/cut out the innards, transferring them to a blender or food processor. If you’re not sure how to handle the mango, check out this article “How to Cut a Mango“. It even includes a video for visual reference.
3. Because tomato skins can be rough which may result in an unpleasant texture, you’ll need to remove them. Carefully peel the skin off and discard. Then transfer the tomatoes to a blender or food processor along with the habanero peppers, cilantro, garlic, lime juice, and salt. Pulse until smooth.
4. Transfer to a bowl or jar, stir in the onion, and add salt and lime juice to taste. To thin out the salsa, add one tablespoon of water at a time until desired consistency is reached. Serve immediately or refrigerate for later.
Store the salsa in an airtight container in the refrigerator. It will keep for 5-7 days.
Yes!!! On the Scoville Scale, the habanero ranks between 100,000 and 350,000 units meaning it’s hotter than many other well-known chiles including the jalapeno, cayenne, and Thai pepper. On the scale, it sits below the ghost pepper, scorpion pepper, and the Carolina Reaper. That being said there are ways to make it less spicy. The first option is to remove the seeds and membranes from the peppers. The second option is to reduce the number of habaneros from two to just one. The third option is to do both of these things.
As a matter of fact, you can but beware that the taste and texture may be altered by freezing it. Prior to freezing allow the salsa to cool completely. It should be stored in an airtight freezer-safe container such as a freezer storage bag or a container with a lid. It will keep for up to four months.
Absolutely! You should use one cup of thawed diced/cubed mango.
How to serve mango habanero salsa:
- The most obvious way is with chips for dipping. To make your own fresh tortilla chips, heat a deep fat fryer or heavy-bottomed pan with at least two-inch deep oil to 350 degrees. Cut 30 soft corn tortillas (white or yellow) into quarters. In small batches, fry the tortilla quarters for 1-2 minutes or until golden brown and crispy. Transfer to a paper towel-lined surface to absorb excess oil and sprinkle with salt to taste.
- Serve it on your favorite grilled protein. It pairs particularly well with fish and pork.
- Use it to dress tacos, fajitas, burritos, and more.
More salsa recipes you may enjoy:
- Mango Pico de Gallo: Sweet with a little bit of heat, this fresh and vibrant mango pico de gallo is the perfect balance of flavors. Serve this simple 10-minute salsa as is with chips for dipping or on grilled chicken or fish for a complete meal. Naturally gluten-free and vegan.
- Fresh Habanero Salsa: Simple to prepare in just 15-minute, this fresh habanero salsa brings the heat. Enjoy it with chips or your favorite Mexican dish. Naturally vegan and gluten-free.
- Habanero Peach Salsa: This 5-minute habanero peach salsa has quickly become one of my favorites. The habanero packs a fiery punch while the juicy fresh peaches sweeten it up, creating a perfect balance of flavors. Naturally vegan and gluten-free.
- Roasted Pineapple Habanero Salsa: Spicy with a touch of sweetness, this roasted pineapple habanero salsa is simple to prepare in just 15-minutes.
If you make this mango habanero salsa I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 2 large roma tomatoes
- 2 habanero peppers
- 1 ripe mango
- 1/8 cup chopped cilantro, packed
- 2 garlic cloves
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- Place the tomatoes and habanero peppers in a small saucepan and cover with water. Bring to a boil and continue boiling for ten minutes.
- Slice the mango open and scoop/cut out the innards, transferring them to a blender or food processor.
- Carefully peel the skin off of the tomatoes and transfer them to a blender or food processor along with the habanero peppers, cilantro, garlic, lime juice, and salt then pulse until smooth.
- Transfer to a bowl or jar, stir in the onion, and add salt and lime juice to taste. Serve immediately or refrigerate for later.
Storage: Store the salsa in an airtight container in the refrigerator. It will keep for 5-7 days.
Nutrition Information:Yield: 12 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 54mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 1g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc