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This mango habanero salsa is packed with sweet, juicy mangoes and fiery habanero chiles, creating a flavor explosion in every bite. It brings a tropical vibrance and a spicy kick to any dish it’s paired with. Serve it with homemade tortilla chips, tacos, burritos, and more!
Table of Contents
🧡 Why you’ll love this recipe
- Bold flavors: Mango habanero might not be the first combination that comes to mind, but the sweet and spicy flavors will keep you coming back for more!
- Easy preparation: With less than 10 ingredients and 20 minutes, this mango habanero salsa is a breeze to make.
- Versatile Use: It goes great with tacos, chips, empanadas, quesadillas, and more.
- Natural ingredients: This mango habanero salsa is made with fresh, whole foods for a clean-eating recipe you can feel good about.
If you love spicy foods like this mango habanero salsa, you should really check out our mango salsa, salsa verde, salsa roja, and salsa ranchera.
🥭 What is mango habanero salsa?
Salsa is one of our favorite sauces to make because there are so many flavor and texture variations to play around with. From fresh to cooked or sweet to spicy, there’s a salsa for just about everyone!
One of our favorite ways to make salsa is by utilizing fiery hot peppers and sweet fruits. We’re showcasing mangoes in this recipe, but we’ve paired them with spicy and slightly floral habanero chiles to create a balanced flavor profile.
Pan-frying the ingredients helps to release flavors and soften the more pungent nature of fresh onion, garlic, and spicy peppers. It also helps to create a smoother texture once blended.
What you’re left with is a fruit-forward, balanced, and creamy mango habanero salsa with a lot of heat. It’s perfect for tacos, quesadillas, or homemade totopos.
📜 History
The beginnings of salsa are not exact, but some version or another has been around since the times of the Mayans, Aztecs, and Incas. There were different variations enjoyed by each civilization, typically as a garnish for meat and seafood dishes.
It wasn’t until the 1500s that the term “salsa” came to signify this crushed chile paste. During the Spanish colonization of Mexico, it grew in popularity with the Spaniards and eventually became an internationally recognized food.
🛒 Ingredients & substitutions
- Neutral oil: To sauté the veggies and mangoes, adding richness to the final flavor. You can use any neutral vegetable oil, like avocado, sunflower, or safflower.
- White onion: Adds a mild, slightly sweet bite once cooked. If you don’t have white onion, play around with yellow onions, red onions, or shallots.
- Garlic: Brings a robust depth of flavor. Make sure to use fresh garlic cloves for this recipe. Garlic powder won’t provide the right flavor.
- Habanero chiles: Orange habaneros deliver a medium-hot heat. You can use a mix of orange, red, and green, or replace them with milder chiles like jalapeños.
- Mangoes: Lend a sweet, floral, and tropical sweetness. We tend to reach for Ataulfo mangoes, but Haden or Tommy Atkin mangoes make a good substitute.
- Lime juice: Adds a tangy freshness to the salsa. Make sure to use freshly squeezed limes, not lime juice from concentrate. Or, try fresh lemon juice instead.
- Salt: Balances the sweetness of the mangoes. Use sea salt or any type you prefer.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make mango habanero salsa
Step 1: Prep the ingredients
Roughly chop the onions, garlic, mangoes, and habaneros. You can remove the chile seeds if you want to tame the spice in this sauce. Don’t forget to handle the habaneros with care, and wash your hands thoroughly afterward.
Step 2: Sauté the ingredients
Heat some oil in a pan, then sauté the onions until translucent, followed by garlic. Add the habaneros and mangoes last, then pour in the water and finish cooking until the mangoes are softened.
Step 3: Blend the salsa
Transfer the sautéed ingredients to a blender, add lime juice and salt, then blend the salsa until the consistency is smooth and creamy. Taste and adjust the seasonings, or add more liquid if you prefer it thinner. Happy eating!
If you have questions about this mango habanero salsa recipe, check out our FAQs or leave a comment down below!
🌮 How to use mango habanero salsa
This mango habanero salsa pairs brilliantly with a variety of dishes. Test out some of these ideas to see what you prefer:
- Tortilla chips (totopos)
- Empanadas
- Tofu steaks
- Nachos or quesadillas
- Jackfruit carnitas or vegan fish tacos
- As a dressing for taco salads
🌡️ Storage & reheating
If you have leftover mango habanero salsa, just follow these simple storage tips:
- Fridge: Once cooled, store your salsa in an airtight container for up to a week. We suggest using glass mason jars since they preserve the flavor best.
- Freezer: Mango habanero salsa also freezes well. Store it in a freezer-safe bag or container for up to 3 months. Thaw it in the fridge overnight, then give it a stir.
- Prep ahead: Feel free to make this salsa a day or two in advance to give the flavors an optimal amount of time to meld.
♻️ Variations
- Different fruits: Replace mangoes with peaches or pineapple for a unique flavor.
- Mild salsa: Use jalapeños or serranos instead of habaneros to tame the heat.
- Creamy: Blend in some ripe avocado for an even richer and creamier salsa.
- Herbaceous: Add freshly chopped cilantro to the blender.
- Roasted: Roast the habaneros over an open flame or grill for a smoky flavor.
- Tomatoes: Add a few diced tomatoes to add juicy, zesty notes.
- Citrus: Blend in some orange or lime segments to add a refreshing citrus flavor.
🧑🍳 Top tips
- Use ripe mangoes: Ensure the mangoes you’re using are extra ripe for the optimal sweetness and salsa texture.
- Handle with care: Wear gloves when handling habaneros to avoid skin irritation. If you don’t have gloves, wash your hands right after handling the chiles.
- Adjust the water: Adjust the water to achieve your desired salsa thickness. The consistency is completely up to personal preference.
- Let it chill: It’s best to let the salsa sit for at least a few hours before serving it. This gives the flavors time to develop and meld together.
- Use a high-speed blender: For the smoothest texture, use a Vitamix or Blendtec. Otherwise, you can strain the salsa if there are unblended pieces.
💬 FAQ
To tame the spiciness of the salsa, remove the seeds from the habaneros. It’s best to wear gloves for this step. Additionally, avoid touching your eyes and wash your hands immediately after you’re finished.
Yes, a food processor will work for this mango habanero salsa but might result in a chunkier texture.
For optimal flavor development, let the salsa chill for around 2-3 hours. This will also help reduce some of the spice.
Of course! Roasting the ingredients will offer a smokier flavor to the salsa.
🍴 More salsa recipes
If you love this mango habanero salsa recipe as much as we do, check out some more salsas like these:
- Salsa Taquera: One of the most iconic salsas found at every taquería in Mexico.
- Salsa Fresca: Raw salsa made with fresh, vibrant, and healthy ingredients.
- Guajillo Sauce: A rich, vibrant, and smoky sauce made in 20 minutes.
- Roasted Chili Corn Salsa: Bursting with sweet corn and a mix of chiles.
- Pineapple Habanero Sauce: An equally spicy, sweet, and fruity salsa!
Fiery Mango Habanero Salsa
Equipment
- Frying pan
- Blender
Ingredients
- 1 tablespoon neutral vegetable oil
- ½ white onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 4-5 fresh habanero chiles
- 3 fresh mangoes
- 3 tablespoons lime juice
- ⅓ cup water
- 1 teaspoon salt, or to taste
Optional
- 1-2 teaspoons sugar
Instructions
- Stem and slice the habaneros in half lengthwise, then peel and cube the mangoes.
- Note: Be careful to wash your hands or wear gloves when handling the habaneros. Remove the seeds if you want to tame the spice in this sauce.
- Heat the oil in a pan over medium, then add the onion and sauté for 2-3 minutes. Once translucent, add the garlic and cook for another 1-2 minutes.
- Add the habaneros and cook for 2-3 more minutes, stirring frequently. Lastly, stir in the mango cubes and turn the heat down to just under medium.
- Continue sautéeing the mixture for 3-4 minutes, then pour in the water and cook for another 2-3 minutes until the mangoes are softened.
- Transfer all cooked ingredients to a blender or food processor. Add the lime juice and salt and mix on high until well combined and smooth. Taste and adjust seasonings. Add lime for more tang, salt for more flavor, or more water if you prefer a thinner consistency.
- Transfer the mango habanero salsa to a bowl or container to chill for 2-3 hours before serving. Alternatively, serve this salsa right away on tacos, with chips, in burritos, etc. Happy eating!
Video
Notes
- Use ripe mangoes: Ensure the mangoes you’re using are extra ripe for the optimal sweetness and salsa texture.
- Handle with care: Wear gloves when handling habaneros to avoid skin irritation. If you don’t have gloves, wash your hands right after handling the chiles.
- Adjust the water: Adjust the water to achieve your desired salsa thickness. The consistency is completely up to personal preference.
- Let it chill: It’s best to let the salsa sit for at least a few hours before serving it. This gives the flavors time to develop and meld together.
- Use a high-speed blender: For the smoothest texture, use a Vitamix or Blendtec. Otherwise, you can strain the salsa if there are unblended pieces.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
This looks so amazing! The colour is so vibrant and catches my eye!!
Thanks so much for the kind words! It’s delicious — if you can take the heat! 🔥