If you're looking for a delicious fresh mango blended salsa that's great for chip dipping with your favorite tortilla chips and adding on top of your favorite tacos, salads, taco salads, and more, you'll fall in love with this easy salsa with fantastic spicy flavors!
If you're looking for another salsa recipe, try out this tasty restaurant style salsa!
Why You'll Love This Recipe
- So flavorful and easy to control that heat - you can make it with mild heat or a salsa that packs a punch!
- Uses both jalapeno peppers and spicy habanero peppers
- Perfect recipe to make ahead so the flavors have time to infuse together
- Versatile - can be used as a topping or a dipping salsa
- Has the blended salsa consistency instead of the diced ingredient chunkier salsa consistency, like our diced tomato salsa
- Uses mostly fresh ingredients
Ingredients You'll Need
- Fire roasted diced tomatoes - I used an undrained large can
- Diced Mango - I prefer fresh, juicy mango but you can use fully thawed out frozen, if needed. This spring the sweet taste to this great recipe
- Onion - I used white onion, but you could use a red onion
- Jalapeno - I used a medium, seeded and chopped up jalapeno
- Fresh cilantro leaves
- Lime juice - fresh from one lime
- Salt - you can use fine sea salt or kosher salt
How to Make the Best Mango Habanero Salsa Recipe
Add all of the ingredients except tomatoes, lime juice, and salt to the bowl of a food processor.
Pulse to finely chop.
Add tomatoes, fresh lime juice, and salt.
Pulse again until desired consistency is reached.
You may have to stop to scrape the sides.
Enjoy right away or refrigerate in an airtight container until ready to use.
The flavors of this smooth salsa will best infuse after a few hours to 1 day of refrigeration.
Store this easy mango habanero salsa in an airtight container such as a mason jar in the refrigerator for up to 7 days.
Variations and Tips
- If you want a chunky mango habanero salsa, like a mango pico de Gallo, you can dice up all your ingredients and mix in a large bowl instead of pulsing in a food processor. This will take longer to make and make need more time to infuse all of the flavors together. You will also need to use fresh tomatoes rather than canned ones.
- If you don't like lime juice, you can add some lemon juice as your citrus to help level out all the flavors.
- As always, I recommend trying any of your new recipes before trying to add any additional salt.
- I recommend using fresh cilantro leaves as dried cilantro won't give the same flavor that you're going for with this salsa de mangó con habanero recipe.
- Always, always, always, minimize the number of times you have to touch your peppers, especially the habaneros. If you're nervous about handling these, you can always wear gloves. Thoroughly wash your hands after touching or chopping any peppers. I also recommend washing the cutting board and extra time or two before using it for any of the remaining ingredients.
Frequently Asked Questions
This fresh salsa recipe has a nice fruity flavor but guys, it can have REAL spicy kick! This depends on how many habaneros you use and how spicy they are. Habaneros are known to be spicy peppers. In fact, these peppers are rated at 100k-350 scoville heat units each. f you like spicy food, this salsa is great for you. If you want a milder salsa, you might want to tread lightly with this, maybe start with only one of the hot habanero peppers, if any at all. If you like jalapeño peppers, maybe try using two of those instead for a medium heat factor to create a mild salsa spice level.
Ripe mangoes 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're a yellow or orange color - that's when they're nice and ripe. For this salsa recipe, make sure to use ripe mangoes.
Yes guys, if you're a huge fan of this spicy salsa recipe, by all means, make a double batch and freeze some to enjoy again later! Once you've made the extra salsa, transfer it to a freezer safe container and label it before freezing it for up to 2-3 months. Remove the salsa from the freezer and let it thaw overnight before enjoying it again.
If you want to add something else with a touch of sweetness to the habanero mango salsa recipe, try adding in some diced red bell peppers, orange or yellow peppers! Instead of white onion, you can add some red onion or sweet onion.
Ideas for serving
Other than eating as chips and salsa (one of my favorite ways), there are other ways you can enjoy this spicy mango habanero salsa recipe.
Try some of these:
- Serving on top of your vegan tofu scramble
- On top of a rice bowl
- On salmon (if not vegan or vegetarian) or other protein source
Mango Habanero Salsa
- 1 (28 oz) can fire roasted diced tomatoes, undrained
- 8 oz diced mango
- ½ cup chopped white onion
- 2-3 habaneros, seeded and chopped
- 1 medium jalapeno, seeded and chopped
- 1 clove garlic, chopped
- ¼ cup fresh cilantro leaves
- Juice of 1 lime
- ½ teaspoon fine sea salt or kosher salt (plus more if needed)
- Add all of the ingredients except tomatoes, lime juice, and salt to the bowl of a food processor. Pulse to finely chop.
- Add tomatoes, lime juice, and salt and pulse again until desired consistency is reached. You may have to stop to scrape the sides.
- Enjoy right away or refrigerate in an airtight container until ready to use. The flavors will best infuse after a few hours to 1 day of refrigeration.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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