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    Home » Course » Sauces and Dips

    Mango Habanero Salsa

    Published: Jun 17, 2021 · Modified: Nov 5, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    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.

    A bowl of mango habanero salsa with red onion, tomatoes, cilantro, and pepper.

    Why you will love this recipe:

    • This homemade fruit salsa recipe is so easy to make with only a few simple ingredients!
    • It has the most delicious, vibrant taste. The combination of tomatoes, cilantro, mango, onion and habanero peppers is so refreshing with both sweet and spicy notes.
    • This homemade mango habanero salsa is better than any store bought version, including the one from Costco! 
    • It's super fresh and a great appetizer dip for a rich Mexican meal or summer cookout.
    • If you're not a spicy salsa fan, fear not! Change it up with a different pepper or no peppers at all.
    • 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 salsa is a great healthy option that's made with no oil and is also vegan, paleo, plant based, gluten free and Whole30.

    Key ingredients and substitutions: 

    • Tomato — It's just not a salsa without tomatoes. I keep mine diced small like pico de gallo for easy dipping.
    • 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 white or yellow onions too if you want a lighter onion flavour.
    • Mango — I LOVE mangoes! They add such a rich, sweet taste to this salsa. Pineapple would be a great swap if you don't have mangos. 
    • Habanero pepper — I love the spice level of habaneros, but if spicy salsa isn't your thing simply omit this from the recipe or swap it for a less spicy pepper. 
    • Cumin — Whenever your salsa is missing a little something, it's almost always cumin! It's the perfect spice for salsa.
    • Salt and pepper - To add just a bit more flavour and spice to this salsa recipe. 
    • Lime juice - Fresh lime juice adds a little more flavour and punch to this healthy salsa recipe. 

    How to make this recipe:

    Step one:

    First, add all the ingredients to a large bowl.

    A bowl of ingredients for making a mango habanero salsa.

    Step two:

    Stir all the ingredients well to combine. 

    A bowl of mango salsa with a spoon in it.

    Step three:

    Serve and enjoy!

    Chef's tips:

    • This chunky salsa tastes even better the next day! Simply leave it in an air tight container in the fridge overnight to allow the flavours to blend together.
    • To make finely chopping the habanero pepper easier you can put it in your food processor.
    • If you are serving a crowd, feel free to double or triple this recipe.

    Variations and add ins:

    • For a less spicy salsa, use half a habanero pepper, or substitute with a milder pepper (or leave the pepper out altogether).
    • To make it spicier: add a bit of cayenne pepper or an extra 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, simply blend this salsa in your blender and then serve.

    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.

    To make pineapple mango salsa:

    Omit the habanero pepper from the recipe and add 1/2 cup chopped, fresh pineapple instead. 

    How to use:

    This salsa can be used in so many ways including: 

    • As a dip for nacho chips or raw veggies.
    • It's great topping for wings.
    • As a topping for fish dishes like grilled salmon. 
    • As a topping for chicken and other meat dishes.
    • Use it to make fish tacos or beef tacos. 
    • Serve it at your next Cinco de Mayo party with chips or crackers!

    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.

    A hand dipping a corn tortilla chip into a bowl of mango salsa with tomatoes and red onions.

    Frequently asked questions:

    How can you ripen a mango quickly?

    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 could put the mango in a bowl and cover it in popcorn kernels or uncooked rice and it should also ripen overnight.

    How long does mango habanero salsa last in the fridge?

    This homemade salsa recipe will last about 5 days in the fridge. Be sure to stir it before serving!

    Can you freeze mango salsa?

    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!

    What do you eat mango salsa with?

    I love serving this mango habanero salsa with chicken wings, or for topping grilled chicken or meat dishes. It's also great to serve with nacho chips or with raw veggies.

    Can I use frozen mango to make this salsa?

    Absolutely! Simply let the frozen mango thaw first and then chop it like you would fresh mango. 

    Is mango habanero sauce keto?

    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. 

    Other recipes you will love:

    • The Best Vegan Caesar Dressing
    • Vegan Spinach and Artichoke Dip
    • Carrot Dip with Chilis
    • Walnut Dressing
    • The Best Guacamole

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Mango Habanero Salsa Recipe

    Mango Habañero Salsa

    This homemade mango habanero salsa is the perfect match of spicy and sweet! Fresh mangoes and hot habaneros combine for a great summer salsa that everyone will love.
    4.75 from 12 votes
    Print Pin Rate
    Course: Appetizer, dips, Snack
    Cuisine: Mexican
    Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 34kcal
    Author: Dr. Erin Carter

    Equipment

    • Chef's knife

    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

    1. 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.
    2. For a less spicy salsa, use half a habanero pepper instead.
    3. If you are serving a crowd, feel free to double or triple this recipe.
    4. If you can't find habanero peppers, you could substitute with a jalapeño, serrano, or other hot pepper of choice.

    Nutrition

    Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 200mg | Fiber: 1g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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    191 shares
    191 shares