Mango Habanero Salsa

Name: Mango Habañero Salsa
Prep time: 20 min
Total time: 20 min
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); 1 tsp sea salt; 1/2 tsp ground black pepper; 1/2 tsp ground cumin (or more to taste)

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Mango Habanero Salsa 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, and of course habaneros! It’s perfect for wings, topping chicken, fish and other meat dishes or eaten with chips.

Close-up overhead shot of a bowl of mango habanero salsa with red onion, tomatoes, cilantro, and pepper

Why you will love this recipe:

This fruit salsa recipe is so easy to make with only a few 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.
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! Be sure to keep it in an airtight container. Extend its life by adding a little lime juice before serving.
This salsa is a great healthy option that’s made with no oil and is also vegan, paleo, gluten free and Whole30.

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! I always have some growing in my garden. 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. 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. If your mango isn’t ripe yet, fear not! I’ve got some tips to quickly ripen a mango in the FAQs below. 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.

THE EQUIPMENT YOU’LL NEED:

A quality chef’s knife to get the perfectly diced tomatoes, mangoes, and habaneros.

HOW TO MAKE THIS RECIPE:

Step one: first, add all the chopped 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 meld together.
To make finely chopping the habanero pepper easier you can put it in your food processor.
Store this salsa in an air tight container in the fridge for up to 7 days.
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:

As a dip for nacho chips or raw veggies.
A 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!

WHAT TO SERVE WITH THIS RECIPE:

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 7 days in the fridge if you keep it covered or in an air tight container. 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, fish, 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.

What does mango habanero taste like?

It has a beautiful flavour of spicy, sweet, tart and fruity.

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 SAUCES AND DIPS YOU’LL LOVE:

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4.7 from 10 votes

Mango Habañero Salsa

This homemade salsa is the perfect match of spicy and sweet! Fresh mangoes and hot habaneros combine for a great summer salsa that everyone will love.

Course Appetizer, dips, Snack

Cuisine Mexican

Keyword fruit salsa, mango salsa, plant based

Prep Time 20 minutes

Total Time 20 minutes

Servings 8

Calories 34 kcal

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
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin or more to taste

Instructions

Add all the ingredients to a large bowl.
Stir well to combine.

Recipe 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.

Nutrition Facts

Mango Habañero Salsa

Amount Per Serving

Calories 34 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 379mg16%

Potassium 200mg6%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 6g7%

Protein 1g2%

Vitamin A 502IU10%

Vitamin C 18mg22%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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