Habanero Mango Salsa Recipe

This simple and spicy habanero mango salsa recipe is packed with fresh ingredients and only takes 5 minutes to make! Serve with tortilla chips, grilled salmon, chicken, or shrimp.

Homemade 5-minute habanero mango salsa

I am a huge salsa fan! It’s super easy to make, is the perfect appetizer with some chips, and is ideal for the Super Bowl, family parties, and Summer BBQs. Mango and habanero salsa is perfect all year long.

This salsa is next-level delicious. It is fresh, made with 6 simple ingredients, and sure to be a crowd favorite. The combination of the sweet mango and spicy habanero chili is amazing.

I made it for my friends a few weeks ago, and they are still raving about it. It’s healthy and refreshing while still packing some heat.

Why you’ll love this recipe

• Easy to make. This recipe takes 5 minutes and one bowl to make.
• Healthy. Mango habanero salsa calls for fresh and simple ingredients that are all healthy.
• Meal Prep. If you are a meal prepper, this habanero mango salsa is perfect for you. It keeps for up to 3 days.
• Vegan & Gluten Free. This homemade salsa is plant-based and gluten-free.
• Pairs well with everything. Mango habanero sauce is delicious when served with tortilla chips, chicken, salmon, or on top of fish or shrimp tacos.
• Spicy. This salsa is packed with heat.

Ingredients needed

You only need six ingredients to make mango habanero salsa! It packs heat from the habanero but is super fresh and tasty. Here is a list of ingredients:

• Mangos: You are going to need 2 ripe mangos, which is about 3 cups for this salsa.
• Red Bell Pepper: This adds the best crunch and sweet taste.
• Red Onion: 1/4 cup of red onion add sharpness.
• Cilantro: I just love fresh cilantro, it adds the best flavor!
• Habanero Chili: Grab 1 habanero pepper for this salsa recipe. Make sure to remove the stem and the seeds. If you want extra spicy salsa, leave the seeds in.
• Lime: Finally, some lime juice and zest for a tangy flavor.

Kitchen tools required

You’ll be in and out of the kitchen in less than 5 minutes. Plus, clean-up will be a breeze. Here is a list so you are prepared and ready to cook!

• Mixing Bowl
• Cutting Board
• Kitchen Knife
• Measuring Tools: 1/2 cup or 1/3 cup.

How to make habanero mango salsa

Making habanero mango salsa is so easy; in fact, it only requires 1 step. Just place all ingredients into a bowl and gently mix to combine.

For the best taste, let recommend letting the salsa sit for 15 minutes before serving. Serve with your favorite tortilla chips or as a topping for salmon, chicken, or shrimp.

Variations

• Pineapple. Feel free to swap some or all of the mango for pineapple.
• Add Tomato. Add freshly cut-up Roma tomatoes.
• Make it Milder. Use cut-up jalpeno peppers instead of the habanero papers to make this salsa less spicy.
• Add corn. Feel free to add roasted or grilled corn for a fun twist.

Frequently Asked Questions

Are habaneros spicy?

Yes, habanero peppers are usually considered spicy. They are much hotter than a traditional jalapeno.

How spicy is this salsa?

Habanero chillis are known for their heat! This is not a “mild” salsa; I would rank it somewhere in-between “medium” to “hot.”

Can I use precut mangos?

Yes, you can buy pre-cut mangos. I always recommend preparing your own since the mango will be fresher, riper, and sweetener, but if you are in a rush or mangos are out of season, you can use pre-cut.

Can I make it ahead of time?

Yes, you can make this mango habanero salsa ahead of time to serve at a party, dinner, or grill out. Just prepare the salsa and then cover the mixing bowl in aluminum foil or plastic wrap. Store it in the refrigerator for 1 – 2 days for best results.

Can I double or triple the recipe?

Double, triple, or quadruple this recipe for bigger events or dinner parties. It’s a dip everyone will love!

Habanero vs scotch bonnet peppers

Habanero and scotch bonnet peppers are both very spicy; however, they are not the same. The main difference is that scotch bonnet peppers are slightly sweeter, despite being extremely hot.

Are habanero peppers hotter than jalapeños?

Yes, habanero papers are hotter than jalapeño. A jalapeño ranges from 2,500-8,00 units on the Scoville heat scale, while a habanero is 100,000-350,000 units.

How to store leftovers:

For best results, store leftover habanero mango salsa in the refrigerator for up to 3 days in an air-tight container or by covering the mixing bowl with aluminum foil.

If you loved this recipe, try these next:

• Blackened Salmon with Mango Salsa
• Summer Corn & Arugula Salad
• Al Pastor Shrimp Tacos
• Mexican Turkey Kale Quinoa Stuffed Peppers

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Habanero Mango Salsa Recipe

This simple and fresh habanero mango salsa is packed with heat, perfectly spicy, and only takes 5 minutes to make! Serve with tortilla chips, grilled salmon, chicken, or shrimp. 

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Total Time 5 mins

Serving 10 servings

Ingredients

 

1x2x3x

• 2 ripe mangos, ~3 cups, peeled, pitted, and diced
• 1 cup red bell pepper, seeded and finely chopped
• ⅓ cup red onion, finely diced
• ¼ cup fresh cilantro, thick stems removed and roughly chopped
• 1 habanero chili, seeded and finely minced
• 1 lime juiced + 1/2 tsp zest
• ¼ tsp salt, or to taste
• Tortilla chips, for serving

Instructions

• Place all ingredients into a bowl and gently mix to combine. For the best taste, let the salsa sit for 15 minutes before serving.
• Serve with your favorite tortilla chips or as a topping for salmon, chicken, or shrimp.

Notes

Red Bell Pepper: Can substitute with yellow or orange bell pepper. I don’t recommend a green bell pepper (they are more bitter).

To Store: Store in the refrigerator for up to 2 days in an air-tight container or by covering the mixing bowl with aluminum foil.

Nutrition

Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 160mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 49mg | Calcium: 10mg | Iron: 1mg

Course Appetizer, Side Dish

Cuisine Healthy, Mexican

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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