Fresh Mango Habanero Salsa (Easy Homemade Salsa Recipe)
This chunky mango habanero salsa is sweet, spicy and oh-so delicious. Bonus? The super easy salsa recipe takes only 10 minutes to make! The spicy mango salsa is perfect for dipping chips, topping tacos or serving as a side with fish or grilled meat.
This mango habanero salsa combines the tropical flavour of mango with the spicy heat of habanero peppers. It’s the perfect mix of sweet and spicy, a.k.a. swicy (get it?) with a refreshing lime juice twist.
And if you love spicy food as much as I do, it’s the perfect side dish or condiment for any occasion.
Serve chunky mango salsa as an easy vegan appetiser with your favourite tortilla chip – the fresh mango salsa is gluten-free, dairy-free, and completely plant-based. Or try it with fish tacos, grilled meat or fish, or chicken wings for a sweet and spicy twist.
Ingredients and substitutes
This vibrant and flavourful traditional salsa is perfect for adding a spicy kick to any dish. And it only requires a handful of fresh ingredients to make at home.
- Tomatoes: I use small heirloom tomatoes for a colourful and flavourful salsa. But you can also use cherry tomatoes or finely diced Roma tomatoes.
- Red bell peppers: They add a crisp crunch to the salsa. You can also use a yellow or orange bell pepper instead.
- Red onion: The sharp flavour of red onion adds a delicious bite to the salsa. But you can also use yellow or white onion if that’s what you have on hand.
- Habanero peppers: These super spicy peppers pack a punch, so use caution. I recommend using one habanero pepper for every ripe mango, but you can adjust it according to your taste. If you can’t find spicy habanero peppers, use scotch bonnet peppers for a similar heat. Both peppers range from 100,000 to 350,000 on the Scoville scale. To make it less spicy, use serrano peppers or jalapeño peppers instead.
- Mangoes: For the best salsa, use ripe mangoes that are still a bit firm. If they are too ripe, the salsa will become too watery. One mango yields approximately two cups diced mango.
- Cilantro (coriander leaves): Fresh cilantro adds a bright and herbaceous flavour to the salsa. If you’re not a fan of cilantro, you can substitute it with fresh parsley.
- Lime juice: The acidity of the fresh lime juice adds a tangy kick to the salsa. You can also use lemon juice in a pinch, but lime juice adds a beautiful tropical acidity.
- Salt and black pepper: As always, taste as you go, and add more black pepper and salt (sea salt or kosher salt) to preference.
How to make mango habanero salsa
If you’re looking for a quick and easy salsa recipe that packs a spicy punch, you’ve come to the right place!
This delicious fruit salsa is great for those who love fresh ingredients with the perfect combination of fruity and spicy flavours.
Find the ingredient measurements in the homemade mango habanero salsa recipe card.
Step 1: Prepare the salsa ingredients. Finely dice the red onion, tomatoes and red bell pepper. Mix the diced veggies in a large bowl and strain off any tomato juice.
Cut the peeled mango flesh into small cubes and add to the diced veggies.
Then finely chop the spicy habanero. For a milder salsa, deseed and devein the habanero first.
Step 2: Assemble the salsa. Add the chopped habanero, fresh cilantro and lime juice to the bowl of diced veggies with half a teaspoon of salt.
Step 3: Adjust to taste and chill. Mix the ingredients well to combine and have a try. Add more salt and black pepper to taste.
Then, cover and refrigerate for at least 30 minutes to allow the flavours to meld together. And serve chilled.
Storage
The mango salsa is best served fresh. But you can refrigerate leftover salsa for up to three days.
Refrigerate the fresh mango salsa in an airtight container or mason jar. And strain off any excess moisture before serving.
Fresh salsa vs roasted mango habanero salsa
A fresh salsa (like this mango habanero salsa recipe) requires no cooking, and it is a refreshing side dish, dip or topping. The ingredients are finely diced and served as a chunky salsa – like a mango pico de gallo.
But you can also roast the salsa ingredients for a deeper, smoky flavour. Then, use a food processor to blend the roasted salsa into a smooth salsa. This is a roasted mango habanero salsa.
You can use the same ingredients for both recipes! See roasted mango salsa recipe for step-by-step instructions.
Habanero salsa variations
Mango habanero salsa is a refreshing and flavourful addition to any meal. This versatile condiment pairs well with everything from grilled fish and chicken to tacos and your favourite tortilla chips.
While this mango salsa recipe includes diced mango, red onion, red bell pepper, tomato, habanero, lime juice, and cilantro, there are many variations you can try to add different textures and flavours to your dish.
- Mango tomato salsa: Swap the red bell pepper for another cup of diced tomatoes.
- Habanero pineapple salsa: Use pineapple chunks in place of the mango.
- Mango avocado salsa: Add diced avocado to the chunky mango salsa recipe.
- Mango corn salsa: Add a cup of cooked and cooled corn kernels. I like to grill the corn on the BBQ in summer for an extra smoky flavour.
- Mango black bean salsa: Add a cup of cooked and drained black beans.
How to use mango habanero salsa
Mango habanero salsa is a versatile condiment to add a zesty and spicy kick to your meals. Here are some of our favourite ways to use this flavourful salsa:
- Topping for tacos, nachos, burritos, quesadillas, fajitas or enchiladas: Habanero mango salsa is the perfect topping for any Mexican dish. Add a generous spoonful of salsa to your tacos, nachos, burritos or quesadillas for an extra burst of flavour. Or take your fajitas and enchiladas to the next level by topping them with mango habanero salsa.
- As a dip: Fresh mango habanero salsa is already a perfect raw vegan dip for tortilla chips. But you can also use it to liven up other creamy dips or to revive frozen guacamole. Or try this homemade guacamole with a few spoons of habanero mango salsa for the ultimate game-day dip.
- Turn it into a salad: Looking for a way to spice up your grain bowls and salad bowls? Add a scoop of spicy mango habanero salsa to your favourite bowl for a bold and tropical flavour. It pairs very well with sweetcorn, black beans and cotija cheese.
- Spoon it into burgers, sliders or wraps: Habanero mango salsa is a delicious accompaniment for your favourite sandwiches and wraps. Add a dollop of the salsa to your burger, slider or wrap for a tropical flavour boost.
- Top grilled tofu, chicken, fish or steak with salsa: Mango habanero salsa is also a great addition to any grilled proteins. The sweet and spicy salsa complements the smoky char of the grill, making it a perfect addition to your barbecue.
Frequently asked questions
If you want less heat in homemade salsa, remove the seeds and membranes from the habanero peppers before blending. Or substitute spicy habanero peppers with mild jalapeño peppers instead. And serve overly spicy shop-bought salsa with sour cream or yoghurt to mellow the heat.
Yes, you can eat habanero raw, roasted or boiled. Habanero peppers are one of the spiciest peppers measuring a whopping 100,000 to 350,000 Scoville heat units. To reduce the heat, remove the seeds and membrane.
Mango salsa is excellent paired with most Mexican food. Add it to tacos and burritos, or spoon it over guacamole. And serve mango salsa with grilled chicken, meat or fish. For a vegan option, you can even spoon it over harvest bowls and rice bowls.
Yes, mango habanero salsa is known for its spicy kick. Habanero peppers are one of the hottest chilli peppers, so this salsa can pack quite a punch. However, the sweetness of the mango helps to balance out the spiciness and you can reduce the chiles for a milder salsa.
Ingredients
- 2 cups small tomatoes*
- 1 red bell pepper
- ½ red onion
- 2 habanero peppers*, or to taste
- 2 mangoes, ripe yet firm
- ½ cup fresh cilantro, finely chopped
- 2 tablespoons lime juice, from 1 lime
- sea salt and black pepper, adjusted to taste
Instructions
- Finely dice the tomatoes, red bell pepper and onion. Mix the diced veggies in a large bowl and strain off any tomato juice.
- Peel the mangoes. Then cut the mango flesh into small cubes and add to the diced veggies.
- Finely chop the spicy habanero – you can deseed and devein the habanero for a milder salsa.
- Add the fresh cilantro, lime juice and half of the habanero to the bowl of diced veggies along with ½ teaspoon of salt. Stir well to combine and have a try. Add the rest of the habanero if you are happy with the extra heat and adjust salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavours to meld together. Serve chilled.
Notes
- I love to use multi-coloured heirloom tomatoes for a colourful salsa. But you can use sweet cherry tomatoes or finely diced Roma tomatoes.
- Habaneros are very spicy. I add one habanero chile for every sweet mango. But, if it’s your first time making this mango salsa, start with half a habanero per mango. Then, add the second (and third) after tasting. And, always wear gloves when handling fresh spicy chiles!
- This quick and easy mango habanero salsa is best served on the day it’s made, but you can refrigerate leftover salsa in an airtight container for up to 3 days. Strain off excess moisture before serving.
