Spice things up with this sweet and spicy mango habanero salsa recipe. This fresh roasted mango salsa is made with roasted garlic, red peppers, onions, and tomatoes.
Easily scoop it up with your favorite tortilla chips, or top it over tacos, salmon, rice and more!
This version of Mango Habanero Salsa is simply made with roasted vegetables, garlic, bell peppers and tomatoes, providing a sweet spicy flavor that’s the perfect accompaniment to chicken, salmon, tacos, or plantains, or chips.
Instead of using chunky or bite size mangos, this mango salsa is blended to perfection, making it easily available to be used as a topping or dressing, if desired.
Is It Spicy?
Yes, but not overly spicy as this recipe uses only 1 habanero pepper. If you do not want it to be spicy, but want the flavor of the habanero pepper, simply remove the seeds.
If you’d like to add or substitute the peppers, you may use cayenne pepper or choose from the list of substitutes for cayenne pepper here.
You can customizable your mango salsa with some extra goodness. Here are a few suggestions:
How Do You Use Habanero Peppers?
You can use habanero peppers in many ways.
Habanero pepper is incredibly hot. You do not need much of it to add some heat to a dish.
With a light citrus flavor, this pepper works well with the lemon and roasted vegetables that are added in this recipe.
You can also use it to a kick to your favorite stews like this Poulet En Sauce, Oxtail Stew, eggplant stew (Haitian Legume), Keto Beef Stew, or in this curry goat recipe.
Can You Eat A Raw Habanero?
Although we would not recommend it due to complications and health reasons, but if you can stand the heat, by all means. We have used it in the following dishes listed below.
Ti – Malice (Haitian Hot Sauce)
As stated, we used the Honey Mango. However, if your mango has not ripened, follow these steps below to ripen your mangos.
- Keep the unripe mangos on the counter. The room temperature will help to speed up the process. This process can take about one week.
- You may also place the mangos in a brown bag and let it sit on the counter. This will cause ethylene to be present in the bag and will help the mango to ripe faster.
- Place the mangos in the refrigerator to keep them from ripening.
To make this salsa, you’ll need the following ingredients:
- Mango: I used fresh honey mango, but you can use frozen mango, or your desired sweet mango. If you are using frozen mango, be sure to thaw it out before preparing the salsa as you do not want the liquid to water down the salsa.
- Roasted Tomatoes: This helps the salsa come to life. In this recipe we used Roma Tomatoes. But you can also use cherry or grapes tomatoes.
- Peppers: You’ll need 1 red bell pepper to roast, one habanero pepper to blend with the other ingredients.
- Garlic & Onion: Similar to any salsa, garlic and onions are a must. Feel free to use red onions if you have some on hand, but if not, yellow onions will work as well.
- Cilantro: Cilantro is the key ingredient that brings this salsa together. It is best to use fresh cilantro as it will enhance the flavors in this mango dip. Plus, cilantro and mango complement each other well.
- Lemon Juice: Fresh lemon juice will brighten up this salsa. The acid will provide a small amount of tanginess to the salsa.
- Salt: Salt is needed to season the salsa.
- Olive Oil: To blend the ingredients.
How To Make Mango Salsa?
Here’s what you need to make this delicious dip:
All you need is 15 minutes of you time to make this delicious healthy salsa. It is best to use a food processor or a high performing blender.
Gather the ingredients. Wash and pat dry the ingredients.
Start by cutting the onions into four to six pieces.
Place the onions, red bell pepper, garlic, and tomatoes on a baking dish or cookie sheet.
Broil on high for 5-10 minutes or until the vegetables are charred. Remove the vegetables from the oven and set aside.
In a food processor, add the olive oil. roasted vegetables, cilantro, and habanero pepper.
Add all of the seasoning. Pulse until the salsa is well-blended but still a little chunky.
The salsa is best when served immediately. Serve salsa right away or refrigerate until ready to be served.
If you are unable to serve it right away, refrigerate until you are ready to serve it.
You can definitely make this salsa in advance then serve when it is time to entertain.
If you love this salsa recipe, try it over this Haitian white rice, these air fryer steak bites, or with this Haitian tasso.
How To Store
You can store your habanero salsa for 3-5 days in an air-tight refrigerator safe container.
Yes, you absolutely can freeze the salsa. Be mindful that the consistency may not be the same.
If stored properly, the salsa can be stored up to three months.
What To With Leftover Salsa?
If you just happen to have leftover salsa, you can definitely use to make this mango curry and serve it over a bed of white rice. Or, use it to make mango chicken salsa.
Here are some tips for making this mango dip. Please check them out before you prepare it.
Best To Wear Gloves: The habanero pepper is very hot. We strongly recommend you wear gloves when handling the pepper so that you do accidently burn yourself when you touch your face or eyes.
Make It Spicy: Definitely, if you can stand the heat, add this a little more peppers. Or, experiment with various peppers. This salsa is spicy.
Refrigerate the salsa: It is best to serve the salsa while on the cooler side. Once you made your salsa, place it in the fridge to keep it fresh and from spoiling.
More Salsa & Dips To Enjoy
If you love this Mango Habanero Salsa recipe, try one of these next:
Pico De Gallo
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Mango Habanero Salsa Recipe
- Food Processor
- 2 Tomatoes
- 1 Yellow Onion Red onions will also work
- 1 Red Bell Pepper
- 3 Garlic Cloves
- ¼ Cup Olive Oil
- Juice From 1 Lemon
- ½ Cup Cilantro
- 3 Honey Mangos About 2 cups
- 1 Habanero Pepper Seeds remove; optional
- 1 Tsp. Chili Powder
- 1 Tsp. Kosher Salt
- Place the tomatoes, red bell pepper, garlic, and onion on a baking dish or cookie sheet. Broil for 5-10 minutes or until charred. Remove the vegetables from the oven and set aside.
- In the food processor, add the the oil, lemon juice, roasted vegetables with the liquid, cilantro, mangos, salt, and chili powder. Pulse a few times until well combined but still chuncky. Serve with Chips and enjoy!!!!
I tried the recipe, it’s really good.
Thank you, Arel!
Loved the recipe! Delicious and bold. I used red onion and 3 habeneros and thought it was the perfect amount of kick. I only have 1 suggestion:
All the warm ingredients blended with the others made the salsa very warm, and all the mango put in at the top wouldn’t blend in without either holding the blend/chop button or shaking the container. I reccomend saving half your mango to cut up and throw in later, as well as refrigerating to thicken the salsa.
Thank you so much, Justin. Great tip!
This salsa was delicious! I did make a few modifications as I didn’t have tomatoes on hand, I forgot to add the chili powder and I also omitted the olive oil. The consistency was perfect and its was very easy to put together. Great on fish taco’s! Thank you for sharing 🙂
Thank you very much Nicole! I am so glad to hear that.
This is such a sweet yet bold salsa! Was perfect with our enchilada dinner last night; the whole family loved it!
Thank you, Sara!
Such a flavor-packed salsa! Love that color along with all the roasted vegetables and bit of citrus. Yum!
Oh my this salsa sounds fantastic! I’m going to try it and serve it with some grilled fish this weekend!
Love how perfectly spiced this is!
I’m so glad I found this recipe. I used to buy mango salsa from my local grocery store and although it was good, it was expensive. Now I can make it at home and control the level of spice. Perfect!
Thank you, Emily. Yes, this is so much cheaper. Thank you.