This is the best mango habanero salsa recipe! This fruit salsa is so refreshing and easy to make with tomatoes, fresh cilantro, red onion, fresh mango, lime juice and habaneros. It's great for wings, topping chicken, fish and other meat dishes or for eating with chips.
Mexican inspired recipes like my chunky guacamole recipe, carne asada seasoning, chicken taco seasoning and healthy Mexican chicken marinade are some of my favourites because they have so much flavour, which is why I can't wait for you to try the mango habanero salsa recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The 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 fruit salsa is so quick and easy to make and takes less than 10 minutes to prepare just like the best gluten-free hummus.
- 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.
If you love healthy dips and sauces you will also love my dairy free buffalo sauce and healthy carrot dip. And if you love mango you need to try my healthy mango chicken curry recipe.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Tomatoes — You can use any type of fresh tomatoes that you like for this recipe and chop them as finely or coarsely as you prefer.
- Cilantro — fresh cilantro adds a delicious Mexican flavour. 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 — this helps give the salsa such a delicious flavour that contrasts perfectly with the sweetness of the mango. You can swap this for a white onion or yellow onion.
- Fresh mangoes — these add a delicious sweet taste to this salsa. Be sure to use ripe mangoes. Pineapple would be a great swap if you don't have mangos.
- Habanero pepper — to add the perfect amount of spicy kick. If spicy salsa isn't your thing simply omit this from the recipe or swap it for a less spicy pepper. If you can’t find habanero peppers, you could substitute with a jalapeño, Serrano or other hot pepper of choice.
- Ground cumin — to add a bit of Mexican flavour. Be sure to use ground cumin rather than cumin seeds.
- Lime juice - fresh lime juice adds a little more flavour and punch to this salsa.
Recipe variations and add ins:
- To make into pineapple mango habanero salsa: add 1/2 cup chopped, fresh pineapple to this recipe.
- To make peach mango habanero salsa: add 1/2 cup of chopped, fresh peaches to the recipe.
- 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: add a bit of cayenne pepper or an extra whole habanero pepper.
- For a different flavour add other spices such as onion powder or garlic powder.
- If you don’t like a chunky salsa and prefer a smooth salsa, blend this salsa in your blender before serving.
- Add a bit of chopped red bell pepper or orange bell pepper for even more flavour and colour.
- If you are serving a crowd, feel free to double or triple this recipe.
How to make mango habanero salsa:
Step 1
First, add all the ingredients to a large bowl.
Step 2
Stir all the ingredients well to combine.
Step 3
Serve and enjoy!
Top tips:
- If your mangoes aren't ripe there are a few ways to ripen mangoes more quickly: you can put them in a paper bag to 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.
- 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.
- 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 habaneros to prevent burning your skin or from accidentally touching your eyes.
How to serve:
This salsa can be used in so many ways including:
- As a dip for nacho chips, tortilla chips, crackers or raw vegetables.
- As a topping for fish dishes or meat dishes like grilled chicken, blackened mahi mahi or blackened cod.
- Use it to top fish tacos or beef tacos.
Mango habanero salsa FAQs:
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!
Yes. 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!
Store any leftover salsa in an airtight container in the fridge for up to 7 days.
Other dips and dressings you will love:
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 rating before you go!
Recipe
Mango Habanero 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 airtight container in the fridge overnight to allow the flavours to strengthen.
- For a less spicy salsa, use half a habanero pepper instead.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Leave a Reply