This vibrant Mango Habanero Salsa recipe is sweet and spicy, bright and fresh, and delicious on tacos, burgers, and salads, or scooped up with tortilla chips.
Juicy mango salsa with spicy habanero peppers is a flavorful fruit salsa with the perfect combination of tropical and spicy flavors. It's easy to make with simple, fresh ingredients and totally worth the chopping time.
Homemade mango habanero salsa is so much better than anything you'll find in the grocery store.
It's an awesome appetizer, side dish, or topping for grilled chicken, fish, or these black bean burgers, and you can make it as mild or spicy as you like!
Try these easy salsa recipes next!
You’re Going to Love This
Flavorful salsa with the perfect mix of fresh tropical flavor and spicy peppers
Easy to make with just a handful of ingredients
Customizable -- adjust the heat levels to your liking by using more or less habanero chilies or substituting hotter or milder peppers.
A party favorite -- homemade salsa is always a hit at picnics and potlucks.
Ingredients
Mangoes. Use fresh, ripe mangoes, if you can, but frozen will work. Let the frozen mango thaw completely, then drain it well and chop it up!
Habanero pepper. Use 1-2 habaneros, depending on your heat preference. If you can’t find habaneros, use scotch bonnet peppers, serrano pepper, or jalapeno peppers.
Red pepper. Juicy red bell pepper adds sweet fruitiness to the salsa.
Red onion. Finely chopped red onion adds sharp onion flavor. You can also use white onion or yellow onion if that’s what you have.
Green onion. Green onions bring an herbaceousness and very mild onion flavor, not to mention bright green color.
Lime. Fresh lime juice brightens everything up. Bottled lime juice won’t bring the same freshness you’re going for. Use lemon juice or orange juice if you don’t have limes. And if you’re fresh out of those, a splash of white vinegar, apple cider vinegar, or red wine vinegar will do the trick.
Fresh cilantro or parsley. Cilantro is a given when it comes to salsa recipes. If you’re like me and can’t tolerate cilantro, use chopped fresh parsley instead.
Cumin. Just a touch of cumin adds a warm undertone without overpowering the salsa.
Step-by-step instructions
1. Cut the mango into small pieces.
- Slice off the mango cheeks, about ¼” from the center on each side.
- Cut into the flesh of the mango creating a checkerboard pattern, without piercing the skin.
- Scoop out the mango flesh with a spoon or invert the mango cheek to cut the cubes out.
- Cut the dice into smaller pieces, if necessary.
2. Finely chop the habanero.
- Cut the rounded sides off of the habanero— around the seeds and membranes.
- Discard the seeds and membrane.
- Lay each section flat on a cutting board and cut them into strips.
- Line up the strips and chop them into fine pieces.
Pro Tip: It is recommended to wear gloves when handling hot peppers and thoroughly wash your hands, knife, and cutting board when done. Avoid touching your eyes or face after handling habanero peppers with your bare hands. Read more about that here.
3. Cut the red pepper into small pieces.
- Cut the “cheeks” off of the red pepper.
- Slice each section into strips.
- Line up the strips and cut them into small dice.
4. Cut the red onion into very small dice.
5. Slice the green onions.
6. Finely chop the cilantro or parsley.
7. Combine everything together. Add the chopped mango, minced habanero, red bell peppers, red onion, green onion, and cilantro to a large bowl. Squeeze the lime into the bowl and add the cumin and salt. Toss until completely combined.
Serve with your favorite tortilla chips, fish tacos, salads, or grilled fish, chicken, or meat.
Storage
Store leftover salsa in an airtight container in the refrigerator for about 5 days.
Expert Tips
- Use a sharp knife to cut the fruit, vegetables, and herbs into small, clean pieces.
- BE CAREFUL when handling habaneros. Wear gloves. If you handle habaneros with your bare hands, thoroughly wash your hands with soap and water and don’t touch your eyes or face.
- Cut the fruit and vegetables into equally sized small pieces so it’s easy to scoop up with chips.
- Adjust the spice level to your liking. To add more spicy kick, use more habaneros, or add a dash of hot sauce or cayenne pepper. For mild heat, use jalapeño peppers, poblanos, or Anaheim peppers.
Recipe Variations
Add your own flavorful twist on your mango salsa by adding your favorite ingredients:
- Black beans
- Corn
- Jicama
- Kiwi
- Peaches
- Pineapple
- Avocado
- Cucumber
- Tomatoes
- Jalapeno
- Hot sauce
- Basil
- Mint
- Dill
Recipe FAQs
Habaneros are considered very spicy and measure 100,000 to 350,000 in Scoville heat units. As a comparison, jalapenos measure 2,500 to 8,000 on the Scoville scale. The spiciness of the mango habanero salsa will depend on how many habaneros you add.
Mango habanero salsa is delicious with so many things, like:
Tortilla chips
Crackers
Pretzel chips
Sliced veggies
Tacos
Quesadillas
Fajitas
Salads
Grilled chicken, fish, pork, or beef
Burgers
Rice
If you’re not into cilantro, I hear you! You can use other herbs like parsley (my favorite) or even basil, mint, dill, or chives.
Recipe Essentials
A sharp knife is essential to prepping your fruit and veggies. This knife sharpener keeps a sharp edge on our knives.
I love my Fiestaware for serving chips and salsa. Look at this cute salsa bowl and chip bowl!
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Mango Habanero Salsa Recipe
Ingredients
- 2 ripe mangoes (about 2 cups), peeled, pitted, and diced
- 1-2 habanero peppers, finely chopped
- ½ cup red bell pepper, finely diced
- 4 green onions, sliced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro or parsley, finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
Instructions
- Place the mango, habanero, red pepper, red onion, green onion, and cilantro in a large bowl.
- Squeeze the lime into the bowl and add the cumin and salt
- Toss until completely combined.
- Store leftover salsa in an airtight container in the refrigerator for about 5 days.
Notes
- Use a sharp knife to cut the fruit, vegetables, and herbs into small, clean pieces.
- BE CAREFUL when handling habaneros. Wear gloves. If you handle habaneros with your bare hands, thoroughly wash your hands with soap and water and don’t touch your eyes or face.
- Cut the fruit and vegetables into equally sized small pieces so it’s easy to scoop up with chips.
- Adjust the spice level to your liking. To add more spicy kick, use more habaneros, or add a dash of hot sauce or cayenne pepper. For mild heat, use jalapeño peppers, poblanos, or Anaheim peppers.
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