This easy homemade mango habanero salsa recipe is perfect for nacho chips, tacos, salads, or grilled seafood. Make it restaurant-style, chunky or as a hot sauce!
This easy salsa is prepared quickly with just a few simple ingredients:
- Sweet peppers
- Habanero peppers
- Lime juice
- Mint leaves or cilantro (optional)
- Green onion
- Red onion
Slice up the peppers, squeeze in a little lime juice, then stir in a large bowl and you have the perfect salsa for your summer BBQ.
Are habanero peppers spicy?
Yes, and the peppers typically get spicier the longer you keep them.
How to slice habaneros
Before slicing, I like to put on gloves to protect my hands.
Lay the pepper on its side and slice lengthwise, then chop into tiny pieces. Be sure to remove any seeds stuck to the pepper.
How to perfectly slice a mango
Slice a mango by cutting lengthwise first, getting the most “flesh.”
Next, cut the smaller fleshy ends and score them into small squares.
Scoop out the square chunks.
How to “chiffonade” your mint leaves
Chiffonade is just a fancy way of slicing in which vegetables or leaves are cut into thin, long strips.
In order to make your mint long and thin, first place them on top of each other in a stack.
Next, roll them up as pictured and slice into thin strips.
How long will it keep in the fridge?
Mango salsa will keep for up to a week in a sealed, refrigerated container.
Make it Mild
For a mild salsa (not spicy), only use 1/2 habanero pepper and add in some extra mango.
Chunky vs. Restaurant-style
If you prefer a blended salsa, add the chopped ingredients to a food processor or blender and pulse to desired consistency.
How do I make it into hot sauce?
To blend into a hot sauce, you may need to juice a bit more lime and continue blending until fully pureed and a thin consistency.
Can I freeze salsa?
Certainly. Freeze salsa in an air-tight zipper bag for up to 3-4 months.
Make ahead in batches to save on time and money!
No mango? Use a peach or chopped pineapple bits.
No poblano peppers? Try a whole habanero pepper or 1/2 jalapeño.
No sweet peppers? Try bell peppers.
No red onion? Try yellow or white onion.
Other ingredients you can try
This salsa may also be made with:
- Chili peppers
- Jalapeños (spicy)
Tips for the perfect salsa
- Choose the sweetest, ripe mangoes
- Use your peppers within days of purchasing (waiting too long will make poblanos too spicy as they ripen)
- Only add a bit of poblano at a time, testing to determine your perfect level of “heat” and spice
What can I serve with mango salsa?
This sweet and fruity salsa pairs well with:
- Baja fish tacos
- Tortilla chips / pita chips
- Chilli topping
- Tacos, Mexican corn and sour cream or a taco salad
- Add to egg / avocado toast
- Add atop sliced garlic bread
- Atop grilled salmon, steak or chicken
- With cilantro, rice, and black beans
What can I make with habanero pepper leftovers?
It’s likely you’ll have some leftover habaneros after making this salsa, so let’s put those spicy peppers to good use!
Here’s some ways I save time and money using leftover habanero peppers:
- Chop and freeze in an air-tight zippered bag
- Blend with a bit of vinegar, cilantro and lime juice for a hot sauce you can freeze for later
- Add to your favorite chili or soup for extra spice
- Dice and add to a tuna sandwich or atop your favorite burger
Mango Habanero Salsa
- 1-2 habanero pepper **use only one if you prefer mild
- 2 mangoes finely diced
- 4-5 sweet peppers finely diced
- 1 red onion finely diced
- 4 mint leaves "chiffonaded"
- 2 juice of lime
- salt and pepper to taste
- Finely dice onion and peppers and add to a bowl with the mint, lime juice, salt and pepper.
- Toss and refrigerate at least 1-2 hours prior to serving.
- Serve with nacho chips, on tacos or over chicken, steak or seafood.