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Mango Habanero Salsa recipe in a white bowl with tortilla chips

Mango Habanero Salsa Recipe

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.
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 52kcal
Author Cara Lanz


  • 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


  • 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.


  • 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.


Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 100mg | Potassium: 190mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1280IU | Vitamin C: 47mg | Calcium: 18mg | Iron: 0.4mg