This fresh mango habanero salsa recipe is spicy and delicious! Without being totally overwhelming, this fruity and spicy combination is sure to be a hit.
While habaneros are known for being intensely spicy, the mango helps to balance that out. It still has a wonderful spicy flavor but we don't find it to be crazy overwhelming! This recipe creates a slightly chunky and scoopable salsa you are sure to make more than once.
Roasted mango habanero salsa is perfect as a dip served alongside chips or even as a topping for your next taco night! Need something even quicker to throw together? Try making mango pico de gallo! Want to change it up? Pineapple habanero salsa is just as delicious with its own unique flavor!
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What you need
To make the best mango habanero salsa, you need these fresh ingredients!
- Mango - Dice up a fresh mango! (I personally have not tried using frozen for this recipe so I can't speak to how well it does.)
- Roma tomatoes - We all think of tomatoes when we think of salsa. I chose Roma tomatoes for their flavor!
- Red bell pepper - While I chose red for the color and flavor, feel free to use any color bell pepper you'd like!
- Red onion - You can sub in a yellow onion if that is what you have on hand.
- Habanero pepper - Warning: HOT! Just one is all you need for this recipe.
- Fresh cilantro - Chopped fresh cilantro is going to give you the authentic taste you are striving for.
- Garlic - A flavor we all know and love! Some fresh garlic cloves add so much to this recipe.
- Salt - I used fine ground Himalayan pink salt but you can also use fine ground sea salt!
- Limes - Fresh lime juice is essential for countless salsa recipes!
- Olive oil - This is just for roasting your veggies. If you decide not to, then you don't need olive oil! I highly recommend you roast your vegetables to add in a layer of flavor.
Why you'll love this recipe!
- Unique - This recipe is downright delicious, incredibly unique, and very simple to put together! It is sure to be a nice change to what is expected from a storebought salsa.
- Mexican charcuterie - Make this mango habanero salsa the centerpiece of a Mexican charcuterie board at your next gathering.
- New for taco night - Change up taco night with this fruity salsa! Perfect on any tacos really but especially seafood based ones.
- Versatile - This recipe is perfect for everything from a normal any kind of day snack, a gathering at your home, something simple to bring along to a party elsewhere, and so on! It isn't too fancy for a cookout but also works on the appetizer table for something a bit more put together.
Ingredients
- 1 ½ cups diced mango
- 3 Roma tomatoes (quartered)
- 1 red bell pepper (quartered)
- ½ of a red onion (halved again)
- 1 habanero pepper (halved and seeded)
- ½ cup fresh chopped cilantro
- 2 cloves of garlic
- 1 teaspoon salt
- Juice of 2 limes
- 2 tablespoons of olive oil (for roasting the vegetables, omit if skipping that step)
Mango Habanero Salsa Recipe
- Optional but recommended: Preheat oven to 400° F. Cut your mango, tomatoes, bell pepper, onion, and habanero accordingly and place it on a lined baking sheet. Coat with olive oil and sprinkle with some of the salt. Roast for 20-30 minutes.
2. Chop your cilantro and peel your garlic cloves.
3. Juice your limes (see notes for a helpful tip!)
4. Add everything to a blender.
5. Blend until it is somewhere between chunky and smooth.
6. Transfer to a serving bowl.
7. Serve with chips and enjoy!
Notes
- To get the most juice possible out of your limes, roll them with the palm of your hand across a table or countertop. Cut in half across the middle and juice!
- You can substitute in a yellow onion if that's what you have on hand! I like to use a purple onion for the flavor and color.
- You can use any color or bell pepper you’d like, I used red!
Mango Habanero Salsa
Ingredients
- 1 ½ cups diced mango
- 3 Roma tomatoes quartered
- 1 red bell pepper quartered
- ½ red onion halved again
- 1 habanero pepper halved and seeded
- ½ cup fresh chopped cilantro
- 2 cloves garlic
- 1 teaspoon salt
- Juice of 2 limes
- 2 tablespoons olive oil for roasting the vegetables, omit if skipping that step
Instructions
- Optional but recommended: Preheat oven to 400° F. Cut your mango, tomatoes, bell pepper, onion, and habanero accordingly and place it on a lined baking sheet. Coat with olive oil and sprinkle with some of the salt. Roast for 20-30 minutes.
- Chop your cilantro and peel your garlic cloves.
- Juice your limes (see notes for a helpful tip!)
- Add everything to a blender.
- Blend until it is somewhere between chunky and smooth.
- Transfer to a serving bowl.
- Serve with chips and enjoy!
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