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    Home » Recipes » Dips, Sauces & Spreads

    Mango Habanero Salsa

    Published: Feb 28, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    653 shares
    JUMP TO RECIPE

    This fresh and vibrant mango habanero salsa is the PERFECT blend of sweet and spicy. It’s so delicious, bursting with flavour, and totally addictive. Plus, it’s quick and easy to make, with just 7 ingredients required.

    Glass bowl with mango habanero salsa inside on plate of chips.

    This recipe was originally published in July 2019. It has been updated for content and photos.

    While homemade salsa is commonly enjoyed in the summer months, there’s no reason you can’t whip this up at any time of year.

    This mango habanero salsa is so easy to make and so incredibly delicious. It’d really be a shame to reserve it for only a select few months of the year.

    It’s naturally vegan and gluten free, making it suitable for all sorts of eaters. Plus it’s oil free, low in calories, virtually fat free, and made using wholesome ingredients.

    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • How to serve it
    • Variations
    • Storage
    • Expert Tips
    • More delicious dips
    • 📖 Recipe
    Bowl of mango salsa on platter with corn chips all around it.

    Ingredients + Substitutions

    Here’s everything you’ll need:

    Tomato, mango, cilantro, onion, salt, lime and pepper on white kitchen counter.
    See recipe card for quantities.
    • Mango: Make sure to use ripe mango to maximize the sweetness. If you do not have fresh available, you may use frozen instead. Make sure to fully thaw the mango chunks and then dice.
    • Habanero pepper: A very spicy pepper, so we’re only using 1 which is enough to add kick and heat to this dish, without overpowering the flavours. If you prefer less spice, you may use jalapeno peppers instead. You may also remove the seeds from the habanero, or only use half of the pepper.
    • Tomato: Use firm, but ripe tomatoes. I like roma tomatoes since they are firm and have less water. This will help prevent your salsa from getting overly liquidy as it rests.
    • Red onion: Adds a zesty flavour, and is preferred over white or yellow when used raw. If you don’t like raw onion, you may omit.
    • Cilantro: Adds fresh flavour to your spicy mango salsa and I highly recommend it. But if you’re not a cilantro fan, (or if you’re part of the population for whom cilantro tastes like soap) you may either sub with parsley, or omit.
    • Lime + salt: Add citrus and flavour and brings the dish together. You may add more or less, to taste.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Use a small food processor to finely chop the habanero pepper. (photos 1-2)

    Then add all the ingredients to a mixing bowl and stir to combine and evenly distribute the flavours. (photos 3-4)

    Image collage of pepper in food processor being chopped and then added to bowl of veggies and stirred together.

    Serve immediately, or refrigerate for 1 hour to chill.

    Enjoy!

    Tortilla chip scooping up salsa from glass bowl.

    How to serve it

    • Serve your mango habanero salsa on a platter with corn chips, tortilla chips, black bean chips, or crackers.
    • Use as a burger topping, or top your grilled tomatoes or portobello mushrooms.
    • Add it to tacos, nachos or burritos, or topped on a burrito bowl.
    • Use it to top my chickpea “meat”loaf.

    Get creative! Let me know how you enjoy this salsa in the comments below. 🙂

    Variations

    Peach Habanero Salsa: Use fresh ripe peaches (or frozen, but thawed) in place of the mango.

    Pineapple Habanero Salsa: Use fresh and ripe diced pineapple in place of the mango. (Frozen and thawed pineapple will work, too.)

    Jalapeno Mango Salsa: Omit the habanero pepper and use jalapeno instead for a less spicy salsa.

    Sweet Mango Salsa: Omit the habanero and use red bell peppers instead. You may also add 1-2 tablespoons of maple syrup for extra sweetness if preferred.

    Storage

    This mango habanero salsa recipe is best enjoyed when freshly made. It will get watery as it sits, but will still taste fantastic.

    If you have leftovers, store them in a sealed container in your fridge and enjoy them within 2-3 days.

    I do not recommend freezing this salsa.

    Expert Tips

    • If using frozen mango, make sure to completely thaw first.
    • For less heat, remove the seeds of your habanero pepper or use jalapeno pepper instead.
    • Wear gloves when handling spicy peppers, if possible, and make sure to thoroughly wash your hands when you’re done. Avoid touching your face.
    • If you don’t have gloves, try using a sheet of plastic wrap around your hands.

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    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Glass bowl with mango habanero salsa inside on plate of chips.

    Mango Habanero Salsa

    Mango habanero salsa is the PERFECT blend of sweet and spicy. Delicious and totally addictive with just 7 ingredients!
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 15 minutes minutes
    Course: Appetizer, Dip
    Cuisine: American, Canadian, Latin, South American
    Servings: 6 Servings
    Calories: 43kcal
    Author: Rosa

    Ingredients

    • 1 ¾ cups diced mango from approx. 1 large, ripe mango
    • 1.5 cups diced tomato from approx. 2 roma tomatoes
    • ½ cup red onion diced
    • 1 habanero pepper very finely chopped
    • ½ cup fresh cilantro chopped (loosely packed, thick stems removed)
    • 2 tablespoons lime juice approx. 1 large lime
    • ½ teaspoon sea salt or to taste
    Prevent your screen from going dark

    Instructions

    • If you have a small food processor, I highly recommend using that to finely chop your habanero pepper. This minimizes touching the pepper with your hands. Remove the stem and cut the pepper in half. Then process.
    • If you do not have a small processor, you may cut by hand. However, I recommend wearing gloves when handling hot peppers, if possible. Make sure to thoroughly wash your hands after chopping.
    • Add all the chopped ingredients, lime juice, and salt to a medium bowl and mix well to evenly distribute the flavours. Serve immediately, or refrigerate for 1 hour to chill.

    Notes

    If using frozen mango, make sure to completely thaw first.
    For less heat, remove the seeds of your habanero pepper or use jalapeno pepper instead.
    Wear gloves when handling spicy peppers, if possible, and make sure to thoroughly wash your hands when you’re done. Avoid touching your face.
    If you don’t have gloves, try using a sheet of plastic wrap around your hands.

    Nutrition

    Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 198mg | Potassium: 207mg | Fiber: 2g | Sugar: 8g | Vitamin A: 940IU | Vitamin C: 28mg | Calcium: 14mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    653 shares

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    1. David Noel

      March 03, 2022 at 1:47 pm

      5 stars
      Rosa, what a fantastic recipe! Love it! I made it exactly how you have it posted. So easy to make and the flavors are wonderful together! This is a recipe to keep! Thank you for the awesome recipes you share!

      Reply
      • Rosa

        March 04, 2022 at 8:22 am

        Thrilled to hear that David. Thank you so much for taking the time to leave a review. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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    653 shares