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Mango Habanero Salsa Recipe

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Chunky mango habanero salsa is fruity, spicy and full of zingy lime flavors. It’s a perfect summertime snack!

This fruity salsa is perfect for tacos, chips and more. It also makes a great make-ahead option.


This mango habanero salsa recipe is bursting with bold flavor from oven-baked char roasted peppers, onions and tomatoes mixed with ripe fresh mango for the ultimate summer snack. It’s a perfect topping for tortilla chips, a tasty appetizer or even a great addition to fish tacos!

In a large mixing bowl, combine the chopped vegetables/fruit with the cilantro, lime juice and salt. If you like a more chunky salsa, use a fork to break the mango apart before adding it to your mixing bowl.

To make this mango salsa recipe extra spicy, you can add one or two fresh habanero chilies to your mixture. These peppers are rated at 100k-350 scoville heat units each and are one of the hottest chilies you can find in the store.

You can also use a serrano or jalapeno pepper instead of the habanero to create a milder salsa with a bit less kick. You can control the amount of heat in your mango salsa by adjusting the ingredients used, so be sure to experiment before you add any hot peppers.

When making this salsa, the key is to cook or blend the veggies and fruit thoroughly, so they release all of their liquid. If you think your salsa is too watery, strain it through a cheesecloth before serving.

If you like a more thicker salsa, finely chop the mango, tomato and onion by hand. This will give you complete control of the texture and consistency of your final product.

For this Mango Habanero Salsa recipe, you will need ripe mangoes, halved tomatoes, red onions and garlic. You can also use sweet or hot bell peppers, depending on your preferences.

In a large mixing bowl, stir together the chopped ingredients with the cilantro, lime juice and salt until well combined. You can also use a fork to break the mango into small pieces before adding it to your mixing bowl.

You can serve this mango salsa as an appetizer with tortilla chips or on top of chicken breasts or fish tacos. It’s a great recipe for any occasion and will spice up your party!


This sweet and spicy mango habanero salsa recipe is a great way to make use of the delicious fruits that are in season right now. It comes together quickly and is easy to store in the fridge. You can serve it as a dipping sauce, or add it to a variety of dishes for extra flavor.

This smoky-sweet fruity salsa is made with a mix of fresh and roasted ingredients, including mangoes, tomatoes, onions, garlic and charred peppers. The combination of flavors and textures will leave your taste buds craving more!

To start, preheat your oven to broil. While your oven is heating, cut the tomatoes in half and place them on a baking sheet. When they are starting to brown and look dry, remove them from the oven and add the red bell pepper to the baking sheet. When the veggies are cooled, chop them into small pieces and add them to your mixing bowl.

Next, you will need a blender or food processor. If you are using a blender, transfer the contents of your bowl to your blender and puree on high until well mixed and smooth. If you are using a food processor, chop the mango and halved habanero(es) in batches until they are finely chopped, then combine with your other ingredients.

Once all your ingredients are added to your bowl, stir to combine everything. You may want to use gloves when chopping your ingredients to avoid the hot peppers!

Depending on the heat level of your habanero peppers, you can adjust the amount of heat in this mango salsa. If you like yours spicier, you can add more of the roasted peppers and use a higher amount of cayenne.

This sweet and spicy mango and habanero salsa is a perfect addition to any Mexican dish! It is also a wonderful dipping sauce for tortilla chips or veggie sticks. You can even add it to vegan TVP tacos or jackfruit burritos for a deliciously different twist on a classic.

You can make this salsa in advance and store it for up to three months in the refrigerator. However, it is best served immediately!


Fresh mangoes and charred peppers make this spicy sweet salsa an easy dip or topping for tortilla chips. It’s also delicious on grilled chicken kebabs, tacos or burritos.

The roasted peppers, tomatoes and onions add a smoky flavor to the salsa that pairs well with the mango and cilantro. The tangy lime juice is also a great addition, as it brightens the flavor of this fruity salsa.

If you have any leftover salsa, store it in an airtight container for up to 3 to 5 days in the refrigerator. If you want to keep it longer, freeze it in a small container or Souper Cubes before serving.

For a milder salsa, use jalapeno or serrano peppers instead of habaneros. You can also de-seed the habanero peppers for a less spicy result.

You can also make this recipe using a mixture of tomatoes, onions and garlic. In this case, you’ll roast the ingredients first and then pulse them with the mango. Then, you’ll add the fresh ingredients and pulse again. This will give you a thinner, pico de gallo style salsa.

A food processor works best for this recipe because it has a chop setting that allows you to quickly chop the vegetables. However, if your food processor doesn’t have this feature, you can hand chop the ingredients or use an immersion blender to complete the task.

Note that cooking and blending the salsa will release some of the liquid from the ingredients, so you’ll need to adjust the consistency before serving. You can try adding a bit of water or a splash of vinegar to help the salsa hold its shape.

If the salsa is too thick, you can thin it with water or by straining it through a cheesecloth before serving. Or, you can try blending it in the food processor until it’s thin enough to serve as a dip or topping for tortilla chips.

If you’d prefer a smoother, more “restaurant”-style salsa, finely chop all the ingredients by hand before pulsing them in the food processor. This will give you a more uniform, consistent texture.


Homemade salsa is much more flavorful and healthier than store bought versions, especially if you use fresh ingredients. It’s also a great way to control the level of heat, which is important for those with specific dietary restrictions.

The flavors of fresh fruit are mixed with the heat from a habanero pepper in this easy mango salsa recipe that can be used as an appetizer, a topping for fish tacos or on vegetables. It’s a delicious and refreshing addition to your next Cinco de Mayo party or family barbecue.

This chunky mango salsa is a modern take on traditional Mexican salsa that combines the sweet flavor of mangoes with the spicy heat of habanero peppers. It is a great addition to your summer menu and will become a favorite for chip dipping and adding to tortillas, tacos and other Mexican dishes.

To make this salsa, first remove the stems and seeds from a few habaneros and jalapeno peppers and slice them lengthwise in half. Place the sliced peppers onto a baking sheet and broil them for about 10 minutes, until they are golden brown on all sides.

Once the peppers have cooled, peel the skin off of them and discard it. Add cubed mango and all of the roasted veggies to the basin of a food processor (or use a knife). Then, process the ingredients in batches if necessary until the salsa is chopped to your desired size.

After blending the salsa, you can serve it immediately or let it sit for an hour or two in the fridge to make it thicker. Either way, it will taste better after it rests.

Mangos are ripe year round, but it’s important to use the earliest available in season. This is a good time to buy them as they tend to be less expensive and much sweeter than those in the fall and winter.

Canned or jarred mangoes can be a time saver as they are generally softer and less watery than fresh fruit. You can also find pre-chopped mangoes in the grocery store that are a little easier to work with.

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