Spice up taco night with this super easy homemade mango habanero salsa recipe. Made with just a handful of ingredients, this easy recipe is ready in five minutes. Enjoy with your favorite tortilla chips or on top of fish tacos. This salsa is sure to spice up your night!
Mango habanero salsa is the perfect combination of tropical fruit and spicy flavors.
Watch out for the peppers, though, they may be small, but they pack a punch! For this reason, I recommend starting with one pepper and adding in small increments until you achieve the desired spice level. If the salsa is too hot, pure mango and the other ingredients until the flavor balances out.
When making a salsa bar, try one of my other delicious recipes, such as the pineapple mango salsa or spicy habanero salsa, to create options for everyone.
Table of Contents
Why You Will Love Mango Habanero Salsa
- An easy sweet and spicy salsa made in less than five minutes.
- Sweet flavor combined with a touch of heat is 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.
Habanero - 1- 2 destemmed - These little peppers are high on the heat scale. I recommend starting with ¼ - ½ of one habanero and adding ¼ increments until you reach the desired heat. A little goes a long way!
- Note: The oil from habanero peppers can cause a burning sensation that is hard to remove from your hands. I always recommend that you wear gloves when working with these peppers.
Tomatoes - 2 large rough-cut - Add sweetness to the salsa. Remove the seeds and watery interior part of the tomatoes.
Red Bell Pepper - ½ diced - For a balanced flavor, use a red bell pepper.
Jalapeno - 1 pepper diced - Balances out the overall flavor.
Red Onion - ½ diced - I recommend only using a red onion with this recipe. The flavor of red onions pairs perfectly with the sweet fruit flavors. 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 ¼ 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.
Watch how to Make Mango Habanero Salsa
Substitutions and Variations
Jalapeno Peppers - 1 pepper diced - If you find habaneros are too spicy, swap jalapeños in their place. To make the jalapeno less spicy, remove the seeds. Note: Removing the seeds will not make habaneros less spicy.
Orange Juice - ¼ cup - Adds a sweet flavor to the salsa.
Sauce - Blend the salsa until all ingredients become a sauce and use in place of hot sauce.
Oven Roasting - To add a depth of flavor, oven-roast the peppers for 15 - 20 minutes. Here are the steps:
- Remove seeds and wash and dry habaneros, jalapenos, and bell pepper.
- Line a baking sheet with foil and turn the oven broiler on low.
- Drizzle the vegetables with olive oil and sprinkle with salt.
- Broil until the vegetables start to char, about 10 - 15 minutes. Halfway through the cooking time, remove the habaneros and turn the remaining vegetables over.
- Remove the skins from the habanero.
- Ovens will vary, and it is recommended to keep an eye on the vegetables so they do not burn.
FAQs
That depends on what salsa you are eating. Store-bought salsa tends to be loaded with high sodium levels. The result is unhealthy salsa.
However, this recipe uses whole, unprocessed ingredients with minimal salt added. The result? A healthy salsa!
In Spanish word, salsa translates into "sauce." In Latin countries, salsa is a condiment similar to mustard or ketchup. In this recipe, I am using fruit as the base of the condiment.
YES! Habaneros are very spicy. On the Scoville Heat Units, habaneros have 300,000 units. For comparison, jalapeno peppers have 5,000, and chipotle peppers have 10,000.
Taco Bar
Want to liven up your taco night? Also, make mango habanero salsa and oven-roasted tomatillo salsa. With all this flavor, there is something for everyone!
Storing/ Freezing/ Make Ahead
Make-Ahead - For best results, make the salsa the same day as serving.
Storing - Place the salsa in an airtight container and refrigerator for two days. After two days, the pineapples will deteriorate and become mushy.
Freezing - 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 Salsa
Equipment
- 1 Knive
Ingredients
- 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
Instructions
- Prep the Veggies: Rough-cut mango, habanero, onion, and cilantro. Squeeze limes for juice.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
- Blend: Place all ingredients in a food processor and pulse until you reach the desired consistency. Serve as desired.
Video
Notes
- The equipment section may contain affiliate links to products used in this recipe.
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