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Mango habanero salsa is the summer dip that I canโt stop dipping. I like it chunky, I like it pureed, and I even like it roasted! Itโs great on fish, with tortilla chips, or on grilled chicken or salmon, too! The flavor combo of sweet, fruity mango with spicy habanero and cooling lime is straight-up addicting!
Why We Love This Habanero Mango Salsa
Our love of mango is well-known around here, right? But, I think this is the first time we have used mango for a slightly savory twist! If my summer day consists of eating this with a big mango lemonade on the side, Iโm the happiest summer version of Christina possible! I love when my husband grills something smoky that I can smother with this mango habanero salsa.
If youโve been around here before, youโll know that the most common thing my husband grills is tofu, but I can convince him to grill some fish for me and the kids, of course. The good news is that this mango habanero salsa is good on everything, tofu or any other protein you like.
You can puree this salsa in the blender if you prefer a smoother texture. I especially love to dip my baked breaded chicken strips from the freezer in this salsa. My buttermilk chicken tenders are also stellar in thisโgive the kids ketchup, but give the adults mango habanero salsa! Iโm going to convert you into a mango obsessed person, just like me!
Ingredients:
Lime Juice. Freshly squeezed lime juice is best.
Mango. You need 8 ounces (or half a pound) of mango chunks, fresh or frozen. Defrosted, if frozen.
Habanero Pepper. Just one habanero pepper is ENOUGH for this mango habanero salsa. Habaneros are super freaking spicy. Please, use gloves when handling it, and remove the seeds if you are adverse to super spicy flavors. Behind the spice is a lovely fruit note from the pepper that plays so well with the mango. Mango habanero salsa is a delicate ballet of sweet and spicy.
Garlic.
Red Onion.
Cilantro.
Salt and Pepper.
How to make mango habanero salsa:
- Gather your ingredients: mango chunks, freshly squeezed lime juice from 2 limes, a habanero pepper that has had the seeds and ribs removed and diced very finely, minced garlic, chopped red onion, chopped cilantro, salt and pepper. If the mango is frozen, defrost it for a few hours on the counter.
- You can make this salsa in a food processor to make it smooth, or you can chop everything by hand for a super chunky mango habanero salsa. If youโre using a food processor, just pulse it a few times for a lightly chunky blend or puree it all the wayโitโs your choice!
- First, finely dice the mango and place it in a serving bowl. Add the lime juice, the diced habanero, minced garlic, red onion, salt, pepper and chopped cilantro.
- Stir everything together, and taste it with a tortilla chip to see if it needs more salt or lime juice. If itโs too spicy for you, extra lime juice can tame the spice. I like to taste my salsa with a tortilla chip because they have salt on them and contribute to the overall saltiness of the dish. If you taste this mango salsa recipe and itโs not spicy enough, finely dice the ribs you removed from the habanero and add them back in.
- Itโs best to let this salsa rest for 30 minutes before serving so that the flavors have a chance to marry. You can let it rest on the counter if youโre serving it for a party, or cover it tightly and let it rest in the fridge for up to 2 hours before serving.
Mango Habanero Salsa Recipe Variations
I mentioned that I like this salsa roasted. To do that, chop the habanero into 4 pieces, and toss in a small amount of oil with the red onion and garlic (unpeeled). Roast at 425 until the garlic clove has some golden brown spots and the habanero and red onion have some charred spots, about 15-20 minutes. Let cool, and then toss with all remaining ingredients. You can also puree the roasted vegetables with the remaining ingredients.
Salsa Mango Habanero Tips
The thing I love the most about cooking with mangos is that theyโre so easy to keep on hand in the freezer! We buy the big 4-pound frozen bag of mango chunks, and you can hardly tell the difference from fresh, once theyโre defrosted. I must confess, I tell my kids that partially defrosted mango chunks are ice cream. Itโs sad to think of it, but my kids really do believe that frozen bananas and ย frozen mangos are after-dinner treats.
Mango Habanero Salsa FAQs
Yes, it is! Be sure to check your tortilla chips, and this is a totally gluten-free chips and salsa snack!
Mango habanero is the ultimate combination of sweet-heat! The sweet juicy mango tempers the spicy habanero, and it is the perfect topping for any type of a bland protein. The lime, cilantro and salt balance the flavors so nicely here. Itโs truly a flavor combination that you have to try at least once!
Other mango treats:
Mango Habanero Salsa
Chunky or smooth, this mango habanero salsa is fruity, spicy and full of zingy lime flavors. It's addicting!
Ingredients
- 8 ounces diced mango (can be frozen and defrosted)
- 2 limes, juiced (about 2 tablespoons of juice)
- 1 small habanero pepper, very finely diced (remove seeds and white ribs for less heat)
- 1 teaspoon minced fresh garlic
- 1/4 of a red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- Tortilla chips, for serving
Instructions
Note: You can make this salsa in the food processor or chop it by hand, itโs your choice.
1. Gather the ingredients and chop them and prep them so that you can just add them to the bowl. 
2. Finely dice the mango, and add it to a serving bowl. Add the lime juice, serrano pepper, chipotle pepper, adobo sauce, garlic, salt, pepper, and chopped cilantro to the bowl with the mango. 
3. Stir very well to combine. Let the salsa rest for 30 minutes before serving with tortilla chips. 
Notes
Mango: You need 8 ounces (or half a pound) of mango chunks, fresh or frozen. Defrosted, if frozen.
Lime Juice: Freshly squeezed lime juice is best.
Habanero Pepper: Just one habanero pepper is ENOUGH. Habaneros are super freaking spicy. Please, use gloves when handling it, and remove the seeds if you are adverse to super spicy flavors. Behind the spice is a lovely fruit note from the pepper that plays so well with the mango. Mango habanero salsa is a delicate ballet of sweet and spicy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 270mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 1g
Step 2 of the Instructions reads โFinely dice the mango, and add it to a serving bowl. Add the lime juice, serrano pepper, chipotle pepper, adobo sauce, garlic, salt, pepper, and chopped cilantro to the bowl with the mangoโ but the ingredients list doesnโt include any serrano peppers, chipotle peppers or adobo sauce. It does include a habanero pepper, however, which doesnโt show up in the Instructions. You may want to update the Instructions (and feel free to delete this comment if you want.) :)
Thank you for this recipe! I just chopped everything into big chunks and put it in my food processor. I was looking for a way to use a batch of mangos a friend gifted me. We put this on fish and mostly love it with tortilla chips. Fantastic! I have made numerous recipes from you and absolutely love every one. Thanks so much!