Homemade Mango Habanero Salsa

Spicy mango habanero salsa is the perfect combination of sweet mangoes and habanero peppers’ spicy kick. Made in just a few minutes, this salsa is perfect with chips, tacos and almost anything grilled!

Mango habanero surrounded by blue chips

Mango habanero salsa is the perfect combination of tropical fruit and spicy peppers. It is made with diced mangoes, habanero peppers, red pepper, red onion, lime juice, and seasonings.

The sweetness of mangoes and the heat of habanero peppers creates a perfect sweet-and-hot mix—not too sweet and hot.

I use these salsas to make salsa bars (we have a large family, and bars are the way to go!). To make your bar, try making these other salsas: pineapple mango salsa, spicy habanero salsa, oven-roasted tomatillo salsa, and Colorado green chile, which can double as a salsa.


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  • Mango- You can use fresh, ripe mangos or frozen mangoes. I prefer frozen mangos; they are easier to handle and less messy.
  • Habanero – 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 – Add sweetness to the salsa. Remove the seeds and the watery interior part of the tomatoes.
  • Red Bell Pepper – Use a red bell pepper for a balanced flavor.
  • Jalapeno – Balances out the overall flavor.
  • Red Onion – 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– 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
  • Salt – Salt draws out the fruit’s moisture and enhances the flavor.
Ingredients used in recipe

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 range from 2,500 to 8,000 SHU. This means habanero peppers can be up to 140 times hotter than jalapenos!

To be safe, wear gloves! Remove contacts, and avoid touching your face, especially your eyes, when handling habaneros or green chiles if your skin does come into contact with the peppers. I have even rubbed my eyes 12+ hours after working with habaneros, only to have my eyes start burning intensely. Always stay safe. These little guys pack a punch!

Three different salsas on a tray with a hand dipping a chip into mango habanero salsa.


How do I use mango habanero salsa?

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.

How spicy is mango habanero salsa?

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 that mango habanero salsa can be quite spicy.

How do I store mango habanero salsa?

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.

Did you make this recipe? Leave a comment or take a picture and tag me on Instagram.

Mango habanero surrounded by blue chips

Mango Habanero Salsa

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.
5 from 1 vote
Print Rate
Course: Appetizer, Condiment
Cuisine: hispanic
Servings: 2 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes



  • 2 cups (330g) mango, roughly chopped
  • 1 to 2 habanero peppers
  • 2 large tomatoes seeds removed and roughly chopped
  • ½ red bell pepper roughly chopped
  • ½ red onion roughly chopped
  • Juice of 1 fresh lime
  • ¼ cup (4g) cilantro, roughly chopped
  • 2 pinches of salt
  • Optional: additional salt, pepper, and lime for seasoning


Step One – Blending:

  • Combine mango, habanero peppers, tomatoes, bell pepper, onion, lime juice, cilantro, and salt in a food processor or blender.
  • Pulse the mixture until it reaches your desired texture, whether chunky or smooth.

Step Two – Serving:

  • Transfer the salsa to a serving bowl.
  • Adjust the flavor with additional salt, pepper, and lime juice to taste.
  • Garnish with additional cilantro and lime wedges, if desired.


About habaneros – Habaneros are very hot on the pepper scale. I recommend starting with a portion of the pepper and adding until the desired heat is achieved.  For safety, wear gloves and avoid touching your eyes.  These little guys are HOT!
Storage – Salsa is best fresh or enjoyed the day of.  It can be stored for up to two days in an air-tight container in the fridge.


Nutrition Facts
Mango Habanero Salsa
Serving Size
1 oz
Amount per Serving
Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.

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