Mango Habanero Salsa

Easy to make mango habanero salsa hits all the notes of sweet, spicy and tangy to make a great dip for chips or added to other dishes.  It takes a few fresh ingredients and can be made two ways, no cook or stove top, both pretty quick!
Mango habanero salsa in blue bowl resting on a white fluted plate.

Lip Smacking Mango Habanero Salsa – 2 Ways

This mango habanero salsa recipe hits all the notes of sweet, spicy and tangy to make a great dip for chips or added to other dishes.  It takes a few fresh ingredients and can be made two ways, no cook or stovetop, both pretty quick!

  • Vegetarian, vegan, gluten-free
  • Easy and uses a handful of ingredients

Fresh salsas always hit the spot and provide a way to use seasonal produce to bring new flavors to the table.  Mango habanero salsa is a play on pineapple mango salsa which you may also enjoy.

You can either finely dice the ingredients and toss in a bowl for a fresh, simple salsa or you can pan saute to bring more depth and create a different spin.  Both are delicious and make for a spicy salsa!

Overhead shot of ingredients for mango habanero salsa.

Ingredient Notes and Variations

Mango – I personally only make this in the prime of mango season using Champagne (Ataulfo) or Kesar mangoes.  This ensure they are sweet ripe mangoes with delicious flavor and I don’t need to add any sugar.  You can use other varieties of mangoes, but dependent on your preference you may need to add a little sugar to get a good balance of flavors.

Habanero peppers – I’ve used two habanero peppers, you can definitely add more if you love to kick up and add extra heat as they are spicy peppers. 

On the Scoville scale, habanero peppers are ranked 150,000-350,000 SHU (Scoville Heat Units) in heat, which is pretty high! Stick to one habanero for mild heat and work your way up as your heat tolerance allows.

Onion – I’ve used red onions. I always like to say, keep it simple and use what you have on hand though.

Cilantro – Fresh cilantro gives a great contrasting, fresh taste to the salsa.  Highly recommend not to skip it. 

Olive oil – If using the stovetop method to make the salsa this is needed.  Feel free to substitute another neutral oil.

Other – Garlic, fresh lime juice and salt

Variations:

You can also add red bell peppers, other bell peppers, jalapeno peppers and serrano peppers to mix up the taste of spicy flavors of this salsa de habanero mango.

Adding mint is also fun for a fresh flavor.

As noted above, dependent on the variety and sweetness of the mango you use, you may choose to add in a little sugar for balance of flavor.  I do not add sugar and ensure I’m using a sweet mango to make the flavorful salsa.

Mango habanero salsa in blue bowl resting on a white fluted plate with tortilla chips.

How to make – Two methods

Option 1 – No cook

The best part of this option is you simply dice all ingredients and toss in a large bowl with lime juice and salt

Option 2 – Stove top

This version uses a mango puree or mango ras.  Using a little olive oil, saute the onions, habanero peppers and garlic.  Let cool and blend with lemon juice, cilantro and salt to make a chunkier salsa.  Dependent on the ripeness of the mango used, you may want to add a little water to thin out to the consistency of your preference, adding only 1 tablespoon of water at a time. Or just blend to form a chunky mango habanero salsa.

The sauteed onions give a great depth of flavor and the sauteed mango gets a bit of a roasted taste which is delicious. All the flavors meld together to make a perfect mix of sweet, spicy and tangy.

FAQs and Tips

Chopping habaneros

Habaneros are spicy! Some tips for cutting:

  1. Don’t touch your eyes while cutting
  2. Use a food processor if you want to avoid touching them at all and use a spoon to scoop out
  3. Wear gloves (food safe) to cut

Using frozen mango

If it is your preference you can try using frozen mango.  I think frozen mango would work better for the stove top version of this recipe versus the fresh one.  Note, I have not tried it myself as the varieties of frozen mango usually available are not those of my preference (Champagne/Ataulfo or Kesar Mangoes) which provide a sweet flavor.

Storage

You can make this ahead of time, but ensure to store in an airtight container.  Try to use within a few days for best flavor and freshness.

Roasting

You can also alternatively roast the onions, garlic and spicy habanero peppers on a baking sheet prior to blending with the remaining ingredients.

Serving Suggestions

This salsa can really be used any way a traditional salsa is used. It is great served with chips as a dip alongside Tandoori Spice Queso with your favorite tortilla chips and even added to burritos. Serving alongside a sweeter fruit salsa like pineapple mango salsa can also offer a different seasonal option.

I also think it would taste delicious in paneer tikka tacos, jalapeno paneer tacos or with grilled garlic basil paneer or grilled paneer tikka.

If you are looking for more tropical flavor with mango recipes, mango cheesecake or mango cheesecake popsicles are a fun sweet ending to any meal.

Mango habanero salsa in blue bowl resting on a white fluted plate.

Lip Smacking Mango Habanero Salsa – 2 Ways

Shilpa Joshi
Easy to make mango habanero salsa hits all the notes of sweet, spicy and tangy to make a great dip for chips or added to other dishes.  It takes a few fresh ingredients and can be made two ways, no cook or stove top, both pretty quick!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4
Calories 90 kcal

Equipment

  • 1 Mixing bowl
  • 1 knife
  • 1 saute pan if using stove top option
  • 1 Blender if using stove top option

Ingredients
  

No Cook Option #1

  • 1 mango Champagne or Kesar (sweet, ripe), 210 gram, 1 cup chopped
  • ¾ red onion 100g
  • 2 habanero pepper 18g
  • 2 medium garlic cloves 10g
  • lime juice can substitute lemon juice
  • 4-5 stalks cilantro chopped
  • ½ tsp salt adjust per your preference

Stove top Option #2 (all above ingredients plus olive oil)

  • tbsp olive oil

Instructions
 

No Cook Option #1

  • Peel mango and dice into small cubes. Dice red onions and garlic into small pieces. Chop cilantro.
  • Mix all ingredients in a bowl, tossing to coat with lime juice and salt. Taste and adjust for salt preference. If you didn't have a sweet mango and need to balance the sweetness you can optionally add a tsp of sugar.
  • Serve!

Stove top Option #2

  • Peel and cut mangoes into chunks. Cut red onions and garlic.
  • In a non-stick pan, heat olive oil on medium heat. Add in red onions and toss to coat. Cook 3-4 minutes while mixing. Then add in garlic, cook additional 2 minutes. Then add in habanero and cook 1-2 minutes.
  • Add in mangoes and mix well. Let cook 2 minutes then turn off gas and take off heat.
  • Once cooled, blend mixture in pan with lime juice, salt and cilantro.
  • It will be a little thick, depending on the mango used. If you prefer a thinner consistency, add a tablespoon of water at a time to achieve desired consistency.
  • Serve!

Notes

Cutting habaneros:
  • Don’t touch your eyes while cutting
  • Use a food processor if you want to avoid touching them at all and use a spoon to scoop out
  • Alternatively, wear gloves (food safe) to cut
Type of Mango: I prefer sweet, fresh mangoes (specifically Champagne/Ataulfo or Kesar Mangoes).  If you prefer frozen mangoes I think it would work better for the stove top version of this recipe versus the fresh one.  Note, I have not tried it myself as the varieties of frozen mango usually available are not those of my preference  which provide a specific sweet rich flavor.
Storage: You can make this ahead of time, but ensure to store in an airtight container.  Try to use within a few days for best flavor and freshness.

Nutrition

Calories: 90kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 293mgPotassium: 144mgFiber: 1gSugar: 8gVitamin A: 676IUVitamin C: 28mgCalcium: 15mgIron: 1mg
Keyword mango habanero salsa
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