Here’s an easy 9-ingredient Mango Habanero Salsa recipe that will become a Taco Tuesday necessity! This delicious tropical flavored homemade salsa is super easy to make and if you let it infuse overnight, it becomes even more of a deliciously delicious salsa. Trust me, you’ll love this Spicy Homemade Mango Habanero Salsa. In addition, it is gluten-free, oil-free and vegan.
If you’re looking for a fresh, delicious mango blend salsa that’s great for dipping chips with your favorite tortilla chips and adding on top of your favorite tacos, salads, taco salads and more, you’ll love this easy salsa with fantastic spicy flavors!
If you’re looking for a different salsa recipe, try this delicious restaurant-style salsa!
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Why you’ll love this recipe
- This heat is so delicious and easy to control – you can make it with a mild heat or a salsa that packs a punch!
- Uses both jalapeno and hot habanero peppers
- A perfect recipe to prepare in advance so that the flavors have time to infuse together
- Versatile – can be used as a side dish or as a salsa for dipping
- Have the blended salsa consistency instead of the diced component of a chunkier salsa consistency, like our Diced Tomato Salsa
- Uses mostly fresh ingredients
Ingredients you will need
- Fire Roasted Diced Tomatoes – I used a large unopened can
- Diced mango – I prefer fresh and juicy mangoes but you can use fully thawed frozen if needed. This spring the sweet taste for this great recipe
- Onion – I used white onion, but you can use red onion
- the habaneros
- Jalapeno – I used a medium jalapeno, seeded and chopped
- garlic
- Fresh coriander leaves
- Lime juice – fresh from one lime
- Salt – you can use fine sea salt or kosher salt
How to make the best habanero mango salsa recipe
Add all the ingredients except the tomatoes, lime juice and salt to the bowl of a food processor.
Pulse and finely chop.
Add tomatoes, fresh lime juice and salt.
Pulse again until you reach the desired thickness.
You may need to stop to scrape the sides.
Enjoy immediately or refrigerate in an airtight container until ready to use.
The flavors of this smooth salsa will flow best after a few hours to a day of refrigeration.
storage
Store this easy habanero mango salsa in an airtight container like a mason jar in the refrigerator for up to 7 days.
Variations and tips
- If you want a chunky mango salsa, like mango pico de gallo, you can chop all your ingredients and mix in a large bowl instead of pulsing in a food processor. It will take longer to prepare and need more time to infuse all the flavors together. You will also need to use fresh tomatoes and not canned ones.
- If you don’t like lime juice, you can add some lemon juice as your citrus to help even out all the flavors.
- As always, I recommend trying any of your new recipes before trying to add extra salt.
- I recommend using fresh cilantro leaves as dried cilantro will not give the same flavor you are going for with this recipe for salsa de mango con hano.
- Always, always, always, minimize the number of times you need to touch your peppers, especially habaneros. If you’re nervous about handling these, you can always wear gloves. Wash your hands thoroughly after touching or cutting any pepper. I also recommend washing the cutting board and an extra time or two before using it for any of the remaining ingredients.
Common questions
This fresh salsa recipe has a nice fruity flavor but guys, it can have a real spicy kick! It depends on how much abanero you use and how spicy they are. Habaneros are known as hot peppers. In fact, these peppers are rated at 100k-350 scoville heat units each. If you like spicy food, this salsa is great for you. If you want a milder salsa, you might want to tread lightly with this, perhaps starting with only one of the hot habanero peppers, if any. If you like jalapeño peppers, maybe try using two of these instead for a medium heat factor to create a subtle salsa spice level.
A ripe mango will feel soft, similar to a ripe avocado. Unripe mangoes are green and should be left on the counter for a few days until they turn yellow or orange – then they are beautiful and ripe. For this salsa recipe, be sure to use ripe mangoes.
Yes guys, if you are huge fans of this spicy salsa recipe, by all means, make a double batch and freeze some to enjoy again later! After you’ve made the extra salsa, transfer it to a freezer-safe container and label it before freezing for up to 2-3 months. Take the salsa out of the freezer and let it thaw overnight before enjoying it again.
If you want to add something different with a touch of sweetness to the Habanero mango salsa recipe, try adding diced hot red pepper, orange or yellow pepper! Instead of white onion, you can add some red onion or sweet onion.
Submission ideas
Aside from eating it as chips and salsa (one of my favorite ways), there are other ways you can enjoy this Spicy Mango Banero Salsa Recipe.
Try some of these:
- Serve on top of your vegan tofu
- on top of a bowl of rice
- on salmon (if not vegan or vegetarian) or another protein source
Mango Habanero Salsa
Here’s an easy 9-ingredient Mango Habanero Salsa recipe that will become a Taco Tuesday necessity! This delicious tropical flavored homemade salsa is super easy to make and if you let it infuse overnight, it becomes even more of a deliciously delicious salsa. Trust me, you’ll love this Spicy Homemade Mango Habanero Salsa. In addition, it is gluten-free, oil-free and vegan.
Component
- 1 (28 oz.) can diced roasted tomatoes, no drain
- 8 courage Mango cut into cubes
- ½ Goblet Chopped white onion
- 2-3 Habaneros, seeds and chopped
- 1 Medium jalapeño, seeded and chopped
- 1 clove Garlic, chopped
- ¼ Goblet Fresh coriander leaves
- Juice of 1 lime
- ½ teaspoon Fine sea salt or kosher salt (plus more if necessary)
Instructions
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Add all the ingredients except the tomatoes, lime juice and salt to the bowl of a food processor. Pulse and finely chop.
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Add tomatoes, lime juice and salt and beat again until you reach the desired thickness. You may need to stop to scrape the sides.
-
Enjoy immediately or refrigerate in an airtight container until ready to use. The flavors will change best after a few hours to a day of refrigeration.
(Please see the post above for tutorial photos and other helpful information for this recipe)
Suggested equipment/tools
Remarks
The nutritional information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. The information presented should not be considered a substitute for the advice of a professional nutritionist.
diet
Calories: 60KKL | Carbohydrates: 14G | protein: 1G | Fat: 0.02G | Saturated fat: 0.004G | fiber: 1G
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