Roasted Mango Salsa (Spicy Mango Sauce)
This roasted mango salsa is sweet, spicy and slightly smoky. Serve it as a topping for tacos, burritos or grilled fish. Or use it as a spicy mango hot sauce. Easy to make, and packed with flavour, what’s not to love?
This roasted mango salsa is deliciously sweet and spicy. And the roasted vegetables add a deep, smoky flavour to the spicy mango sauce.
I love to layer the heat by including different types of chile peppers. In this roasted mango habanero salsa recipe, I use both habanero and jalapeno peppers. But feel free to adjust the spice level based on your preferences, the recipe is very flexible.
Fresh mango adds a touch of tropical sweetness to balance out the heat, making this spicy sauce a versatile topping for tacos, burritos, and grilled fish.
Why I love this recipe
- The smooth salsa is a great sauce for tacos, wings or grilled meat.
- It’s super easy to make – but does require time in the oven and a food processor or blender.
- It uses easy-to-find ingredients, and you can use frozen mango in the winter months.
- The ingredients are dairy-free (plant-based) and naturally gluten-free.
- The homemade salsa is incredibly delicious with the perfect combination of sweet, spicy and savoury flavours.
Ingredients and substitutes
This easy roasted mango habanero salsa recipe only requires a handful of fresh ingredients, and it’s effortless to swap them for what you have on hand:
- Tomatoes: I use Roma tomatoes in this recipe. But you can also use any other medium-sized fresh tomatoes you have on hand – you need about 10 ounces (300 grams).
- Bell peppers: I use a red bell pepper for its sweetness and those flecks of red they leave in the mango sauce, but you can also use yellow or orange bell pepper.
- Onion: I use red onion for its mild and slightly sweet flavour. But you can use white onion or even shallots.
- Habanero pepper: These small but mighty peppers pack a punch of heat – use yellow or orange habaneros, or try ghost peppers for some insane heat. But, if you prefer a milder salsa, swap the habanero for more jalapeño peppers.
- Jalapeño pepper: Jalapeño peppers add a bit more heat without using another super spicy habanero. For a hotter salsa, swap it for more spicy habanero peppers instead.
- Mango: Use fresh, ripe mangoes for the best flavour. But you can also use canned or frozen mangoes for convenience. Just make sure to drain the canned mango or defrost the frozen mango before using it in the recipe – you want about two cups of mango flesh to substitute one medium mango.
- Cilantro: Fresh cilantro adds a bright and fresh herb flavour to the salsa. If you’re not a fan, you can omit it but I won’t substitute it for another herb.
- Lime: Fresh lime juice adds a tangy and refreshing element to the salsa. I wouldn’t substitute lemon juice here, instead add a splash of fresh orange juice for a citrusy boost.
- Olive oil: I use extra virgin olive oil for roasting the vegetables, but you can use your preferred cooking oil, like avocado oil.
- Salt and pepper: Sea salt and freshly ground black pepper add a bit of seasoning to the salsa. Adjust the amount to taste.
For a kid-friendly mango sauce, swap the jalapeño and habanero peppers with poblano peppers (or another mild pepper).
How to make roasted mango salsa
Make your own homemade roasted mango salsa in a few simple steps. See the roasted salsa recipe card for the ingredient measurements.
Start by preheating your conventional oven to 450 °F (230 °C).
Step 1: Prepare your vegetables for roasting. Cut the red pepper in half and remove the core, veins, and seeds. Slice the tomatoes in half and cut the red onion into four wedges. Remove the stems from the chiles and deseed them for a milder salsa.
Step 2: Roast the vegetables. Place the sliced tomatoes and red pepper on a parchment-lined baking sheet with cut side down. Add the onion quarters and whole or halved chiles. Drizzle with olive oil and place in the oven on the top rack.
Step 3: Check the vegetables after 15 minutes. If the habaneros are charred, remove them and return the rest to the oven for another 5-10 minutes. The vegetables should be charred and wrinkly. If not, finish cooking with a 2-minute broil, but be sure to keep a close eye to prevent burning.
Step 4: Blend in a food processor. First, remove most of the skin from the roasted tomatoes and red pepper. Then blitz all of the roasted vegetables roasted vegetables in a food processor with large chunks of mango.
Step 5: Adjust seasoning to taste. Add the lime juice, salt and chopped cilantro. Taste and adjust the seasoning. Serve warm. Or, as I prefer to do, transfer the salsa to a bowl or airtight container. Chill the salsa in the fridge for at least 30 minutes to allow the flavours to blend, then serve it chilled.
No food processor?
No problem! You can make a fresh mango salsa using the same ingredients! See this fresh mango habanero salsa recipe for step-by-step instructions.
Storage
Store leftover salsa in an airtight container in the refrigerator for up to five days.
You can also freeze this homemade mango habanero salsa for up to three months. Simply use an ice cube tray to freeze it in portions before transferring it to a freezer bag. This way, you can easily defrost and use just the amount you need at a time.
Serving suggestions
Grilled meat: Serve roasted mango salsa alongside grilled chicken, pork, or fish. The sweet and spicy flavours of the salsa pair beautifully with the smoky char from the grill.
Tacos and burritos: Use the smooth, spicy mango salsa as a topping for tacos, burritos, or quesadillas.
Seafood dishes: Roasted mango salsa is a delicious accompaniment to seafood dishes such as grilled shrimp, fish tacos, or seared scallops. The fruity sweetness of the mango complements the delicate flavours of the seafood.
Dress up appetisers: Use fruit salsa as a flavourful hot sauce. Drizzle over bruschetta or spoon it over cream cheese for a simple appetiser dip.
Salads: Turn the roasted mango sauce into a spicy salad dressing by mixing it with avocado oil (or olive oil) and more lime juice or vinegar. It pairs particularly well with mixed greens, avocado, and grilled chicken or shrimp.
Sandwiches, wraps, and burgers: Drizzle the salsa over grilled chicken sandwiches and wraps, or use it as a mango relish for burgers.
Frequently asked questions
Mango salsa is typically made with chunks of ripe mango, red onion, habanero or jalapeno peppers, lime juice, and cilantro. Some variations may also include ingredients like tomatoes and peppers. Fresh mango salsas can also include avocado and sweet corn.
Roasted salsa is made with roasted vegetables like tomatoes, onions, and peppers, as well as garlic, lime juice, and cilantro. Some recipes may also include spices like cumin or chilli powder for added flavour.
Mango salsa is a versatile condiment and can be eaten with a variety of dishes. It pairs well with grilled meats such as chicken or fish, as well as tacos, quesadillas, and rice dishes. You can also use it as a topping for salads or as a dip for tortilla chips.
Equipment
Ingredients
- 2 medium-sized tomatoes, like Roma tomatoes
- 1 red bell pepper
- ½ red onion
- 1 habanero pepper , or more for an extra hot sauce
- 1 jalapeño pepper
- 1 tablespoon olive oil
- 1 medium-sized mango* , peeled an cut into about 2 cups of mango chunks
- ½ cup fresh cilantro, finely chopped
- 1 lime, juiced for 2 tablespoons of lime juice
- sea salt and black pepper, adjusted to taste
Instructions
- Preheat the oven to 450 °F.
- Cut the red pepper in half. Remove and discard the cores, veins and seeds. Slice tomatoes in half, and cut red onion into four wedges. Prepare the chiles by removing the stems. Leave the destemmed chiles whole for a spicy salsa. Or half the chiles and deseed them, scraping out the membrane, for a less fiery salsa.
- Place the sliced tomato and bell pepper cut side down on a parchment-lined baking sheet. Add the onion quarters and whole or halved chiles. Drizzle and rub with olive oil. Place the baking sheet in the top third of the oven.
- Check on the roasting vegetables after 15 minutes. If the habaneros look nice and charred, remove them and return the rest to the oven for another 5 to 10 minutes. The veggies should be charred and wrinkly. If not, finish cooking with a 2-minute broil (grill using the top element). But keep a close eye. It can burn in an instant.
- Remove most of the skin from roasted red pepper and tomatoes – no need to be meticulous here.
- Transfer the roasted vegetables to a food processor bowl. Roughly chop the mango flesh and add it along with ½ teaspoon salt. Blend until smooth (or stop at your preferred consistency if you want a chunkier sauce).
- Add the lime juice and chopped cilantro. Give the mix a short pulse and taste. Adjust with more lime juice, chiles, salt and black pepper to taste.
- Serve the salsa warm. Or, as I like to do, transfer the salsa to an airtight container and chill the salsa in the fridge for at least 30 minutes to allow the flavours to blend. Then serve the chilled roasted mango salsa with grilled meat or seafood, tortilla chips or tacos.
Notes
- Habaneros are very spicy. I like to add one habanero per mango. Adjust the number of habanero peppers based on your desired spice level. And if you prefer a more moderate heat, swap the habanero for more jalapeño peppers instead.
- Always wear gloves when handling spicy peppers like habaneros!
- You can use canned (and drained) mangoes or defrosted frozen mango.
- Refrigerate your roasted mango sauce in an airtight container for up to 5 days. Or freeze it for up to 3 months – I like to use an ice cube tray to freeze it in portions before transferring it to a freezer bag.
- If you don’t have a food processor, you can use the same ingredients to make a fresh mango habanero salsa that requires no blending or cooking.
You’ll also love these spicy sauces and dips
- Harissa hummus
- Zhoug (spicy cilantro sauce)
- Shatta (fermented green chilli sauce)
- Hot honey sauce
- Gochujang mayo
