This homemade Mango Habanero Salsa is the perfect combination of sweet and spicy, made in just a few easy steps and enjoyed for days to come. Delicious for any kind of gathering and any season.
- Mangoes: Fresh mangoes are incredibly sweet and tender. Make sure there's plenty of "give" when you gently squeeze them before buying so they're extra juicy.
- Habanero peppers: These little babies can seriously pack a punch so you'll want to be careful to not use too many.
- Tomatoes: Beefsteak or any big juicy tomato is great for this recipe. It's not a true salsa without tomatoes!
- Onion: Aromatic that adds to the flavor.
- Garlic: And another aromatic! These are crucial, though.
- Cilantro: Plenty of it.
- Lime: Gotta have lime in salsa.
- Prep the ingredients. De-core and quarter the tomatoes, slice the onion in half, remove the stem from the peppers, and slice the garlic in half. Place all on a large sheet pan and drizzle with oil and broil at 500℉ for 5 minutes on the top shelf.
- Blend. Add all broiled ingredients to a blender with the mango, cilantro, lime juice, and salt. Blend for 15 seconds – 1 minute until desired consistency. Serve with chips.
Tips and tricks
- Consistency: If you want a chunkier salsa, only do a few quick pulses in the blender or food processor to keep the chunks larger. If you want a smoother salsa, puree until it's at your desired consistency
- Gloves: If you don't handle peppers often, I'd recommend wearing gloves any time you're handling them as their spice level is quite high and you don't want to mistakenly scratch your eye or anything
- Tone down the spice: To tone down the spice of the salsa, you can remove the seeds by cutting the peppers in half after broiling them (keep them whole for broiling) and scraping the seeds out - definitely wear gloves or be very careful for this
There are a few things you could do to make this recipe a bit more your own:
- Use jalapeño instead of habanero peppers (chunky jalapeño mango salsa in this recipe here).
- Amp up or dial down the spice factor by adding more peppers or removing the seeds from one or two
- Swap the mango for a different fruit such as peaches
What to serve mango habanero salsa with
This recipe is great on its own simply dipping chips in it for hours, but it's also great served on top of and alongside some heartier foods:
- Meat: Drizzle on top of cooked steak or pork chops
- Fish: Serve on top of salmon or shrimp
- Tacos/quesadillas/burritos: Add a dollop on top of your favorite taco recipe or serve as a dip for quesadillas or burritos
Habanero peppers are very hot, they range from 100,000-350,000 SHU, making them about 10x hotter than a jalapeño. More on this here.
Store in an air-tight container in the fridge for up to 5-7 days.
Yup! You can make this recipe up to 1 week before you want to use it, just store in the fridge.
I wouldn't recommend it, the salsa will lose a bit of its flavor and become watery.
Mango Habanero Salsa
- 2 mangoes
- 2 habanero peppers
- 3 beefsteak tomatoes
- 1 yellow onion
- 2 cloves garlic
- ¼ cup fresh cilantro
- 2 teaspoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Preheat your oven to broil at 500℉.
- De-core and quarter the tomatoes, slice the onion in half, remove the stem from the peppers, and slice the garlic in half. Place all on a large sheet pan and drizzle with oil. Broil for 5 minutes on the top shelf.
- Add all broiled ingredients to a blender with the mango, cilantro, lime juice, and salt. Blend for 15 seconds – 1 minute until desired consistency.
Can this salsa be canned?
Honestly I'm not all too familiar with canning. I think you need to cook any food that is canned to remove bacteria, so you could warm the salsa first to achieve that. Otherwise I cannot say with confidence. Apologies!