This Mango Habanero Salsa is the perfect blend of spicy and sweet. The peppers and onions are oven roasted, then all of the ingredients are pureed into a smooth salsa. This easy appetizer is completely packed full of fresh flavors!
Just like my Mango pico de gallo recipe, this salsa is loaded with ripe, sweet mangoes. Mango has become one of my favorite fruits for its texture and sweetness. Plus, they are really inexpensive at about $1 a piece.
Why You'll Love This Mango Salsa Recipe:
- It's sweet, spicy and delicious
- The recipe only takes about 5 minutes of prep time
- Little chopping required
- This Salsa stays good in the fridge for up to 4 days so you can snack on it, add it to tacos, nachos and more
Mangoes-Fresh, ripe mangoes bring in a sweet flavor to the salsa. Look for Mangoes that are firm, not hard or mushy, and allow a bit of give from your fingers when squeezed. I suggest buying a few extras so you can pick and choose. If the mangoes are a little more sour than sweet, simply add in a ½ teaspoon of granulated sugar into the salsa mixture before blending.
Habanero-Known for their fire like heat. They can be anywhere from 10 to 100 times hotter than a jalapeño. Make sure you like spicy for this recipe or consider leaving it out and just using a jalapeño. I roast and remove the seeds and stems to help rule out some of the heat in this recipe. Plus, we're only using one.
Roasted Red Peppers-Used for a bit of smoky and sweet flavor. Roasted red peppers are from red bell peppers, which have no spice.
Red Onion-Roasted for a milder taste.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
Can't handle heat? Leave out the habanero for this recipe and just use ½ a jalapeño.
Love spicy? If you want more spicy, you can roast two habaneros, instead of one.
Add in ½ cup of fresh or canned pineapple for more sweet taste. If using canned, strain the pineapple to avoid extra juice that can water down the salsa too much.
Looking for a chunkier version? Try my Mango Pico de Gallo or make both and mix them together!
If you don't have a food processor, a regular blender will work.
How to Make Mango Habanero Salsa:
Step 1: Preheat the oven to 400 degrees. Place onion, habanero pepper, and jalapeño on cookie sheet and bake for 30 minutes. Remove from oven and allow them to cool for 5 minutes. Peel skin from jalapeño. Carefully remove stems and seeds from jalapeño and habanero. We won't be using them because they are too spicy *see tips below*
Step 2: Add all the ingredients, including the roasted onion and peppers into the food processor.
Step 3: Blend on high, then pulse until completely combined and pureed.
Step 4: Refrigerate for 30 minutes, then serve with tortilla chips, over tacos, enchiladas and more. Enjoy!
- Use a knife or gloves to remove seeds and stems from jalapeño and habanero to avoid contact with hands. Be sure to remove the stems and all seeds from the habanero and jalapeño after roasting to avoid a lot of heat.
- Try to remove most of the stems from the fresh cilantro before blending in the food processor.
- If the mangoes aren't super sweet, add in ¼ to ½ teaspoon of granulated sugar when food processing.
Both! The mango brings in a sweet, fruity taste and the habanero is very spicy. I only use one in the recipe to keep it a manageable heat, but you can always add more.
Yes, the longer most spicy peppers sit, the hotter they will get.
Once the peppers are roasted, the stems will just pop off and you can use a knife to scrape out the seeds. Use gloves when working with the jalapeño and habanero seeds. If removing when raw, use a knife to cut the outside pepper away from the seeds and discard.
Substitute the habanero with jalapeño. If you've already made it too spicy, add in another mango to reduce some of the heat.
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If you tried this Mango Habanero Salsa Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print