Sweet meets heat with this flavorful mango habanero salsa. This easy recipe is made in five minutes. Enjoy as a traditional salsa or blend until smooth and enjoy the place of hot sauce.
Mango habanero salsa is the perfect combination of heat and sweet. I have tried this salsa in various ways, but making this salsa with one habanero pepper is ideal. It allows the salsa to be sweet with a nice kick at the end.
I recommend starting with one pepper and adding in increments until you achieve the desired heat. If the salsa is too hot, pure mango and the other ingredients until the flavor balances out.
Table of contents
Why You Will Love This Recipe
- An easy recipe made in less than five minutes.
- Sweet flavor combined with a touch of heat is a fresh change from tipical salsa.
- Easy to use in place of hot sauce on all your favorite dishes.
Ingredients - What you Need
Mango- 1 cup rough-cut - You can use fresh or frozen mangoes. I prefer frozen mangos. They are already cut and frozen fresh.
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!
Tomatoes - 2 large rough-cut - Add sweetness to the salsa. Remove the seeds and watery interior part of the tomatoes.
Bell Pepper - ½ diced - For a balanced flavor, add either a red or yellow 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.
Lime - 1 - 2 limes squeezed - Lime wakes up all the flavors and makes this salsa taste so 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.
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Substitutions and Variations
Jalapeno - 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:
- Desteem, remove seeds, 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 always recommended to keep an eye on the vegetables so they do not burn.
In the Mood For Something Else?
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. Thawed, the texture is not the same.
That depends on what salsa you are eating. Store-bought salsa tends to be is loaded with high sodium levels. The result is an 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.
Mango Habanero Salsa
- 2 cups mangos, rough-cut (330g)
- 1 - 2 habanero peppers
- 2 large tomatoes, seeds removed, rough-cut
- .5 red or yellow bell pepper, rough-cut
- .5 red onion, rough-cut
- 1 - 2 limes
- .25 cup cilantro, rough-cut (4g)
- 1 - 2 pinches salt
- Rough-cut mango, habanero, onion, and cilantro. Squeeze limes for juice.2 cups mangos, rough-cut (330g), 1 - 2 habanero peppers, 2 large tomatoes, seeds removed, rough-cut, .5 red or yellow bell pepper, rough-cut, .5 red onion, rough-cut, 1 - 2 limes, .25 cup cilantro, rough-cut (4g), 1 - 2 pinches salt
- Place all ingredients in a blender and blend until almost smooth, leaving small chunks. Serve as desired.
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