Lip Smacking Mango Habanero Salsa – 2 Ways

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

5 from 2 votes

Lip Smacking Mango Habanero Salsa – 2 Ways

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!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: Mexican

Diet: Vegan, Vegetarian

Keyword: mango habanero salsa

Servings:

Calories: 90kcal

Author: Shilpa Joshi

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)

1½ 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