This homemade mango habanero salsa recipe is the perfect combination of sweet, spicy & tangy! Made using fiery habanero peppers, red onion, bell peppers, fresh cilantro & more, this spicy salsa will tickle your tastebuds like no other!
Be warned- Habanero chilies are hot. They are rated between 100,000 and 350,000 on the Scoville hotness scale. In comparison, jalapeño peppers are rated 2,000 to 8,000.
If you don't enjoy spicy flavors, this mango habanero salsa might not be for you! I have tons of other delicious and non-spicy recipes ready here, though!
💌 Why You’ll Love This Recipe
- It's like a bowl of rainbow happiness
- Make it two ways - chunky or smooth!
- Just a handful of ingredients
- Packed with SO many good-for-you nutrients
- The perfect mix of sweet, spicy & tart
- So easy. I can't stress that enough. It's the easiest salsa ever.
See the recipe card at the bottom of this post for exact quantities and detailed steps.
Habanero chilis - These are super HOT. Be extra careful when handling them, and make sure to remove seeds.
Orange bell pepper - You can pick any pepper color, but I enjoy how this orange adds another tone to the rainbow salsa.
Mango - Choose a juicy, ripe mango. It should have a slight give when you squeeze the outside.
Fresh cilantro (coriander) - Avoid dry cilantro - it won't work quite the same!
Fresh lime juice - a secret star of this dish. It adds that sweet but acidic kick to balance out the salsa perfectly.
Large tomatoes - I like to use Roma or any other plum tomatoes.
Red onion - You can use white onion instead, but I love the added color the red one brings. It also has a sharper flavor.
In addition to the above, you'll also need some olive oil, salt, ground cumin & black pepper.
All you need to do to make this flavorful salsa is chop the ingredients and stir them well!
Not sure how to slice mango? Here's how!
1 & 2 - Place the mango on a sturdy chopping board. Use a sharp knife to slice downwards, gliding the knife around the stone pit in the middle. Repeat on the other side of the pit.
You will be left with three pieces - two cheeks (the halves with mango flesh) and the middle bit (with a pit).
3 & 4 - Use a knife to make long vertical lines on each mango 'cheek'. Then repeat with vertical lines to get a criss-cross pattern. Finally, glide the knife just under the skin to trim the segments and place them in a bowl.
To make the salsa, simply add all the ingredients to a large bowl.
Mix well until combined. Serve immediately or store for later!
You can serve this mango habanero salsa as a dip with your favorite tortilla chips or other crunchy snacks. It's also a great way to add extra heat to your sandwiches, wraps, and sauces.
Smooth version - simply add all the ingredients to a food processor. Blitz until you reach the desired consistency.
- Take care when handling habaneros - they are SPICY! Do not rub your eyes or touch your face. Thoroughly wash your hands well with soap afterward.
- For best results, adjust the spice level to taste. This is crucial. Remember that habaneros are some of the hottest peppers out there. Start with one and add more if desired.
- Adjust the size of veggies to taste. You can leave bigger chunks or chop them up super small.
- Blend half of the salsa and leave the other half as is. This way, if you’re serving this at a party or dinner gathering, your guests can choose whatever they prefer.
Hint: Another reminder to take care when handling habaneros. You can also wear gloves if preferred.
Mild heat? For a similar salsa with less heat, use jalapeño peppers instead.
Roasted? Roast the fresh ingredients (mango, tomatoes, peppers, onion) in the oven for 15 minutes or until tender. Then let them cool down and serve with the remaining ingredients.
Extra fruity? Peaches, nectarines, pineapple, and coconut are the perfect addition to this sauce.
Protein up! Sneak in some extra protein by adding black beans.
Lemony kick? Use freshly squeezed lemon juice instead of lime juice.
Garlicky? Sprinkle with some garlic powder before serving & mix well.
Extra sweet? Dissolve some brown sugar in your lime juice before adding to the salsa.
The smooth (blended) version freezes okay, but I wouldn't recommend freezing the chunky salsa. Once thawed, its texture will change for the worse.
Yes, you can easily replace them with dehydrated habaneros. If that's also unavailable, simply replace them with local spicy peppers. If possible, find something with a similar heat level on the Scoville scale.
Yes, it will work particularly well for the smooth version. Just remember to let them thaw at room temperature first.
You'll also want to thaw them if you add them to the chunky version. Just remember the texture will change - it will likely be softer.
Pop any leftover salsa into an airtight container. Then store it in the fridge.
I recommend eating any leftovers within two days because the fresh ingredients in this salsa don't store well.
🥭 More Mango Recipes
Looking for more delicious recipes with mango as the star of the show?
Homemade Mango Habanero Salsa - Easy Spicy Recipe
- 3 large Roma tomatoes chopped
- 2 habanero peppers chopped
- 1 mango ripe
- 1 lime juice only
- ½ cup (10 g) cilantro / coriander chopped
- ½ red onion chopped
- 1 bell pepper chopped
- 1 teaspoon extra virgin olive oil
- 1 pinch ground cumin
- salt & pepper to taste
- Add all the ingredients to a large bowl.
- Mix well until combined. Serve immediately.
- For a smoother version - Transfer to a food processor or blender. Blitz repeatedly unti the mixture reaches desired consistency.
- See the Tips section below for Variations & FAQ.
Tip 2 - For best results, adjust the spice level to taste. Start with one and add more if desired.
Tip 3 - Adjust the size of veggies to taste. You can leave bigger chunks or chop them up super small.
Tip 4 - If desired, blend half of the salsa and leave the other half as is. To store - Transfer leftover salsa to an airtight container. Store it in the fridge and eat it within two days. To freeze - As above. Remember that the chunky salsa won't freeze that well. The smoother version is more suitable for freezing. Frozen mango - You can make the smooth version with frozen mango. Expect a more tender texture with the chunky version.
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
Enjoyed making this fiery salsa? Please consider leaving a star rating below - every review truly helps!
Got questions? I tried to cover every aspect of this recipe I could think of. However, if you've got questions, just let me know in the comments. I'd be happy to give more tips or answer any questions you might have!