Spicy mango habanero salsa is the perfect combination of sweet mangoes and habanero peppers’ spicy kick. Made in just a few minutes, this flavorful salsa can be enjoyed with various dishes, including chips, tacos, grilled meats, or as a topping for salads. Keep reading to learn how to make this salsa or an oven-roasted version, and safely work with habanero peppers.
Mango habanero salsa is the perfect combination of tropical fruit and spicy peppers made with diced mangoes, habanero peppers, red pepper, red onion, lime juice, and seasonings.
It is a popular salsa that combines the sweetness of ripe mangoes with the heat of habanero peppers to create a delicious and unique flavor. The salsa is made by blending the ingredients together in a food processor to your favorite texture, chunky or smooth.
Sever mango habanero salsa as a dip with tortilla chips, a topping for tacos, grilled meats, seafood, or a marinade.
Habaneros are hot, very hot! The heat level can be adjusted by adding or reducing the number of habanero peppers used. I always recommend starting out with a quarter of a habanero. I know it sounds small, but this little pepper is really HOT!
If you are making a salsa bar, try adding my other salsa recipes for a well-rounded assortment of flavors, including pineapple mango salsa, spicy habanero salsa, oven-roasted tomatillo salsa, and Colorado green chile which can double as a salsa.
Why You Will Love Mango Habanero Salsa
- An easy sweet, and spicy salsa made in less than five minutes.
- Sweet flavor and a touch of heat are a fresh change from typical salsa.
- Blend until smooth and use in place of hot sauce on all your favorite dishes.
Ingredients – What you Need
Mango- 1 cup rough-cut – You can use fresh ripe mangos or frozen mangoes. I prefer frozen mangos; they are easier to handle and less messy.
Habanero – 1- 2 destemmed – These little peppers are high on the heat scale. I recommend starting with 1/4 – 1/2 of one habanero and adding 1/4 increments until you reach the desired heat. A little goes a long way! For more information on handling papers safely, jump to the section ‘How to Handle Habanero Peppers Safely.’
Tomatoes – 2 large rough-cut – Add sweetness to the salsa. Remove the seeds and the watery interior part of the tomatoes.
Red Bell Pepper – 1/2 diced – Use a red bell pepper for a balanced flavor.
Jalapeno – 1 pepper diced – Balances out the overall flavor.
Red Onion – 1/2 diced – I recommend only using a red onion with this recipe. If you do not have a red onion, substitute it with white onion.
Fresh Lime Juice– 1 – 2 limes squeezed – Lime wakes up all the flavors and makes this salsa taste much better. Lime also helps the salsa last longer in the refrigerator.
Fresh Cilantro – optional – Add 1/4 cup rough cut. Omit if you prefer.
Salt – A pinch or two of salt – Salt draws out the moisture from the fruit and enhances the overall flavor.
Step One – Blend: Place the ingredients in a food processor or blender. Pulse the mixture until it reaches your desired consistency. You can make it chunky or smooth, depending on your preference.
Step Two – Serve: Transfer the salsa to a bowl and add salt, pepper, and lime. Garnish with cilantro and extra lime wedges. Serve the oven-roasted mango habanero salsa with tortilla chips as a topping for tacos, grilled meats, or a marinade.
It is that easy to make this flavorful salsa! If you would like to add flavor, try oven-roasting the vegetables.
Watch how to Make Mango Habanero Salsa
Oven Roasted Mango Habanero Salsa
If you want to add depth of flavor, try oven-roasting vegetables that bring out their natural sweetness. and caramelize the natural sugars. The result is a deepened flavor. To modify this recipe by oven-roasting the vegetables, follow these instructions.
Step One – Prep: Preheat your oven to 400°F (200°C). Remove seeds and wash and pat dry habaneros, jalapenos, and bell pepper.
Step Two – Roast: Combine the diced mango, red onion, habanero peppers, minced garlic, and olive oil in a large bowl. Mix well to coat everything evenly. Spread the mixture out in a single layer on a baking sheet. Roast in the oven for 20-25 minutes or until the mango and onions are slightly browned and tender. Remove from the oven and let the mixture cool for a few minutes.
Step Three – Blend: Transfer the roasted mixture to a food processor or blender. Pulse the mixture until it reaches your desired consistency. You can make it chunky or smooth, depending on your preference.
Step Four – Serve: Transfer the salsa to a bowl and add salt, pepper, and lime. Garnish with cilantro and extra lime wedges. Serve the oven-roasted mango habanero salsa with tortilla chips as a topping for tacos, grilled meats, or as a marinade.
How to Handle Habanero Peppers Safely
Habanero peppers are considered one of the hottest chili peppers in the world. On the Scoville Heat Scale, which measures the heat or spiciness of chili peppers, habanero peppers typically range from 100,000 to 350,000 Scoville Heat Units (SHU).
For comparison, jalapeno peppers, which are also known for their spiciness, typically range from 2,500 to 8,000 SHU. This means habanero peppers can be up to 140 times hotter than jalapenos!
The heat of a habanero pepper can vary depending on factors such as its ripeness, growing conditions, and preparation. However, it’s safe to say that habanero peppers are extremely hot and should be used in moderation, especially for those who are not used to spicy foods. Here are the five tips that I follow when working with habanero peppers.
Tip One – Wear gloves: Wear latex gloves when handling habanero peppers. This will help to protect your skin from the chili oils, which can cause burning, itching, and redness. Also, I have found that chili oil can say on my hands for a couple of days.
Tip Two – Avoid touching your face: Avoid touching your face or other sensitive areas while handling habanero peppers. The chili oils can cause irritation or burning if they come in contact with your eyes, nose, or mouth. I also recommend removing contacts in case you get chili oil on your hands.
Tip Three -Use a cutting board: Use a clean cutting board to chop your habanero peppers. This will help to prevent cross-contamination with other foods.
Tip Four – Wash your hands thoroughly: After handling habanero peppers, wash your hands thoroughly with soap and water. Be sure to scrub under your fingernails and any other areas that may have come in contact with the peppers.
Tip Five – Ventilate the area: Habanero peppers can release fumes that irritate your eyes and throat. When cutting or handling habanero peppers, ensure the area is well-ventilated.
Following these safety precautions, you can safely handle habanero peppers and avoid potential harm.
Mango habanero salsa can be used in various ways, such as a dip for tortilla chips or veggies, a topping for tacos or grilled meats, or a marinade for chicken or fish. It can also be mixed with cream cheese or sour cream to make a spicy dip or spread.
The spiciness of mango habanero salsa can vary depending on the number of habanero peppers used and how they are prepared. However, generally speaking, habanero peppers are considered one of the hottest chili peppers in the world, so mango habanero salsa can be quite spicy.
Refrigerator Storing Instructions – Place the salsa in an airtight container and store in the refrigerator for up to two days.
Freezer Storing Instructions– The freezer changes the texture of salsa, and I do not recommend freezing salsa.
Mango Habanero Salsa
- 1 Knive
- 1 Cutting board
- 1 Food Processor
- 2 cups (330g) mangos, rough-cut
- 1 – 2 habanero peppers
- 2 large tomatoes, seeds removed, rough-cut
- ½ red or yellow bell pepper, rough-cut
- ½ red onion, rough-cut
- 1 lime, freshly squeezed
- ¼ cup (4g) cilantro, rough-cut
- 2 pinches salt
- Step One – Blend: Place the ingredients in a food processor or blender. Pulse the mixture until it reaches your desired consistency. You can make it chunky or smooth, depending on your preference.2 cups (330g) mangos, rough-cut, 1 – 2 habanero peppers, 2 large tomatoes, seeds removed, rough-cut, 1/2 red or yellow bell pepper, rough-cut, 1/2 red onion, rough-cut, 1 lime, freshly squeezed, 1/4 cup (4g) cilantro, rough-cut, 2 pinches salt
- Step Two – Serve: Transfer the salsa to a bowl and add salt, pepper, and lime to your taste. Garnish with cilantro and extra lime wedges. Serve the oven-roasted mango habanero salsa with tortilla chips as a topping for tacos, grilled meats, or a marinade.