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.
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.
Ingredients + Substitutions
Here’s everything you’ll need:
- 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.
(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)
Serve immediately, or refrigerate for 1 hour to chill.
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. 🙂
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.
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.
- 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.
More delicious dips
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- 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
- 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.