The Best Mango Habanero Salsa

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!
• It has the most delicious, vibrant taste. The combination of fresh 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.

Taste and texture:

This chunky salsa has such a great texture. The flavours of mango, tomatoes, lime and spices blend perfectly to give it such a delicious, refreshing flavour. It has just a hint of heat from the habanero pepper but it isn't too spicy.

Key ingredients and substitutions: 

• 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 white or yellow onions too if you want a lighter onion flavour.
• Mango — Fresh mango adds 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.
• 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.

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 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 to make blended mango habanero salsa, 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 serve:

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 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. 
• 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.

Frequently asked questions:

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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