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close-up overhead of salsa in a white bowl with a tortilla chip in it.
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Mango Habanero Salsa

Here's an easy 9-ingredient Mango Habanero Salsa recipe that will become a Taco Tuesday necessity! This homemade salsa with a tasty tropical flavor is super easy to make and if you let it infuse overnight this becomes even more of a fantastic flavorful salsa. Trust me, you'll love this spicy homemade mango habanero salsa. Plus, it's gluten-free, oil-free, and vegan too.
Course Appetizer, Dip, Snack
Cuisine American, Mexican
Keyword dairy-free, dip, gluten free, habanero, mango, salsa, vegan, vegetarian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 16 (makes approximately 4 cups)
Calories 60kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

Store salsa in an airtight container such as a mason jar in the refrigerator for up to 7 days.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.02g | Saturated Fat: 0.004g | Fiber: 1g