This is the best mango habanero salsa recipe! It is the perfect tangy, sweet, and spicy dip. This fruit salsa is so refreshing and easy to make with tomatoes, fresh cilantro, red onion, fresh mango, lime juice and habaneros! It's perfect for wings, topping chicken, fish and other meat dishes or eaten with chips.
Why you will love this recipe:
- This homemade fruit salsa recipe is so simple, quick, and easy to make with only a few simple ingredients!
- Even though it's made from scratch it takes less than 10 minutes to make! You only need a handful of ingredients to make this easy salsa recipe.
- It has the most delicious, vibrant taste. The flavours of mango, tomatoes, lime and spices blend perfectly to give it such a delicious, refreshing flavour. It is a little sweet and a little spicy. The perfect combination.
- This homemade mango habanero salsa is better than any store bought version, including the one from Costco!
- You can make it as spicy or as mild as you like. It's a delicious recipe that is a fun twist on a traditional salsa recipe.
- With it's extended fridge life, it's perfect for meal prep!
- This salsa can be used for so many things including for topping wings, for fish, for tacos or for eating with chips.
- This is a healthy salsa recipe that's made with no oil or added sugar and is also vegan, paleo, plant based, gluten free, dairy free and Whole30 compliant.
Key ingredients and substitutions:
You should be able to find all of these fresh ingredients at local grocery stores. For the exact measurements refer to the recipe card at the bottom of the post.
- Tomato — It's just not a salsa without fresh tomatoes. You can use any type of tomatoes that you like for this recipe and chop them as finely or coarsely as you like.
- Cilantro — I love fresh cilantro! It adds such a delicious Mexican flavour to salsa recipes. Be sure to remove the stems and only chop the leaves. If you don't like cilantro you can omit it from the recipe.
- Red onion — The sharp taste of a red onion is one of my favourites. It combines perfectly with the sweetness of the mango. You can swap this for a white onion or yellow onion if you prefer.
- Fresh mangoes — Fresh juicy mango adds a delicious sweet taste to this salsa. The sweet flavor of mango contrasts perfect with the spicy peppers. Pineapple would be a great swap if you don't have mangos.
- Habanero pepper — Spicy habanero peppers add the perfect amount of spicy kick to this salsa. If spicy salsa isn't your thing simply omit this from the recipe or swap it for a less spicy pepper. You could also use other peppers such as a serrano pepper or jalapeño peppers.
- Ground cumin — Cumin adds the perfect Mexican flavour to salsas. Be sure to use ground cumin rather than cumin seeds.
- Lime juice - Fresh lime juice adds a little more flavour and punch to this healthy salsa recipe. You could swap this for lemon juice if you prefer.
Pro tip:
If your mangoes aren't ripe there are a few ways to ripen your mango more quickly: You can put it in a paper bag and it should ripen overnight, or you can put the mango in a bowl and cover it in popcorn kernels or uncooked rice and it should also ripen overnight.
How to make this recipe:
Step one:
First, add all the ingredients to a large bowl.
Step two:
Stir all the ingredients well to combine.
Step three:
Serve and enjoy!
Chef's tips:
- This chunky salsa tastes even better the next day! Simply leave it in an airtight container in the fridge overnight to allow the flavours to blend together.
- Be sure to use ripe mangoes for the best taste and juicy flavor for this habanero mango salsa.
- To make finely chopping the habanero pepper easier you can put it in your small food processor and chop it that way.
- Wear gloves when handling the spicy habaneros to prevent burning your skin or from accidentally touching your eyes.
- If you are serving a crowd, feel free to double or triple this recipe.
Variations and add ins:
- For a milder salsa or less spicy salsa: use half a habanero pepper, or substitute with a milder pepper (or leave the pepper out altogether).
- To make it spicier and add extra heat: add a bit of cayenne pepper or an extra whole habanero pepper.
- If you can’t find habanero peppers, you could substitute with a jalapeño, Serrano or other hot pepper of choice.
- For a different flavour, add other spices such as onion powder, garlic powder or some freshly squeezed lime juice.
- If you don’t like a chunky salsa and prefer a smooth salsa, simply blend this salsa in your blender to make blended mango habanero salsa, and then serve. Or if you like a chunkier salsa cut the vegetables and fruit into larger pieces.
- Add a bit of chopped red bell pepper or orange bell pepper for even more flavour and color.
Fun recipe twists:
- To make this into pineapple mango habanero salsa: add 1/2 cup chopped, fresh pineapple to this recipe.
- To turn this into roasted mango habanero salsa: pre-roast your mango, habanero pepper and onion at 350 degrees for about 10 minutes or so (until the fruit and vegetables are soft). Then blend the roasted fruit and veggies with remaining ingredients in a blender or food processor.
- To make peach mango habanero salsa: add 1/2 cup of chopped, fresh peaches to the recipe.
How to serve:
This flavorful salsa can be used in so many ways including:
- As a dip for nacho chips, your favorite tortilla chips, crackers or raw veggies such as bell peppers, or cucumbers.
- One of my favorite ways to use this homemade salsa is as a topping for wings.
- As a topping for fish dishes like grilled or baked salmon, blackened mahi mahi or blackened cod.
- As a topping for chicken and other meat dishes.
- Use it to make fish tacos or beef tacos.
- As a great addition to serve it at your next Cinco de Mayo party!
How to store:
Store any leftover salsa in an airtight container in the fridge for up to 7 days. I actually think it tastes even better the next day when the flavours have had more time to intensify.
Frequently asked questions:
This homemade salsa recipe will last about 7 days in the fridge. Be sure to stir it before serving!
Absolutely! You can freeze this salsa for up to 2 months in an airtight container. To eat, just thaw it in the refrigerator overnight. I also sometimes add a splash of lime juice, too!
Absolutely! Simply let the frozen mango thaw first and then chop it like you would fresh mango.
No it is not keto or low carb. The tomatoes and mango give this recipe a carbohydrate count that is too high for the keto diet.
Yes!
Other recipes you will love:
- The Best Vegan Caesar Dressing
- Vegan Spinach and Artichoke Dip
- Carrot Dip with Chilis
- Walnut Dressing
- The Best Guacamole
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Recipe
Mango Habañero Salsa
Equipment
- Chef's knife
- Large bowl
- Cutting board
Ingredients
- 2 cups tomato chopped, approximately 4 tomatoes
- 1 cup cilantro chopped
- 3/4 cup red onion chopped
- 1 ripe mango chopped
- 1 habanero pepper finely chopped
- juice from one lime
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin or more to taste
Instructions
- Add all the ingredients to a large bowl.
- Stir well to combine.
Notes
- This salsa tastes even better the next day! Simply leave it in an air tight container in the fridge overnight to allow the flavours to strengthen.
- For a less spicy salsa, use half a habanero pepper instead.
- If you are serving a crowd, feel free to double or triple this recipe.
- If you can't find habanero peppers, you could substitute with a jalapeño, serrano, or other hot pepper of choice.
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