Fresh Mango Habanero Salsa

Name: Fresh Mango Habanero Salsa
Prep time: 30 min
Total time: 60 min
Ingredients: 2 cups ripe mango (approximately 4 mangoes, diced); 1 large red bell pepper (seeded and diced); ½ cup red onion (diced); 2 cloves garlic (minced); 1 habanero chile pepper (seeded and membrane removed, minced); ¼ cup fresh cilantro (chopped leaves and stems); 2 tablespoons fresh lime juice (1 medium lime); ¼ teaspoon salt (adjust to taste)

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This Fresh Mango Habanero Salsa is sweet, spicy, and full of fresh summer flavor. Juicy mango is combined with fiery habanero peppers, crisp bell pepper, red onion, garlic, cilantro, and fresh lime juice for an easy homemade salsa with just the right balance of sweetness and heat.

Mango Habanero Salsa in a bowl garnished with cilantro.

Serve it with tortilla chips or spoon it over tacos, grilled vegetables, or veggie burgers for a fresh, spicy topping. It's an easy salsa to make for summer cookouts, happy hour, or casual entertaining.

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Ingredients
Substitutions
Variations
How to Make Fresh Mango Habanero Salsa
Expert Tips
How to Serve
Storage
Recipe FAQs
Related Recipes
Recipe
Comments

And if you're serving it for happy hour, a Tamarind Margarita is an especially good match - the sweet, tart, and spicy flavors work beautifully together. For a non-alcoholic option, serve it with refreshing Watermelon Water.

Ingredients

You only need a handful of fresh ingredients to make this mango habanero salsa.

Habanero pepper - Habaneros bring plenty of heat along with a fruity, slightly floral flavor that pairs especially well with mango. Remove the seeds and membranes for a milder salsa. Wear gloves when handling habanero peppers, and avoid touching your eyes or face.
Fresh cilantro - Chop both the tender stems and leaves. Cilantro adds a fresh, herbaceous flavor that complements the sweet mango and spicy habanero.
Fresh lime juice - Adds bright acidity and helps balance the sweetness of the mango and heat of the habanero. Freshly squeezed lime juice will give you the best flavor.
Mangoes - Choose ripe, juicy mango for the best flavor and natural sweetness. A ripe mango should give slightly when pressed but shouldn't feel overly soft or mushy.
Red bell pepper - Adds crisp texture, mild sweetness, and a beautiful pop of color without adding heat.
Red onion - Adds crunch and a pleasantly sharp flavor. Red onion is slightly milder than white onion and works especially well in this fresh salsa.

See the recipe card below for the complete ingredient list and exact measurements.

It was so easy to make, and the sweet-spicy combination made it absolutely delicious. It tasted great on tacos!

- Anjali

Substitutions

Habanero pepper - Substitute a jalapeno or serrano pepper for a milder salsa. For similar heat, you can use a Scotch bonnet pepper, although it can be just as hot, or hotter, than a habanero.
Mango - Try diced fresh pineapple or peaches in place of the mango for a different sweet and spicy salsa.
Cilantro - If you don't care for cilantro, simply leave it out.

Variations

Adjust the heat - For a milder salsa, use less habanero, substitute a milder pepper, or add more bell pepper. For extra heat, add another habanero or a Serrano pepper.
Add corn, tomatoes, or avocado - Add roasted corn for smoky sweetness, diced tomatoes for a more traditional salsa, or diced avocado for a creamy contrast.
Make it smoky - Grill the mango, onion, and peppers before chopping them to add a smoky, lightly charred flavor.

How to Make Fresh Mango Habanero Salsa

This fresh mango habanero salsa comes together in just a few simple steps. Allow at least 30 minutes for the salsa to chill before serving so the flavors have time to develop.

Chopped ingredients to make fresh mango habanero salsa.

Step 1: Chop the mango, red bell pepper, red onion, garlic, habanero pepper, and cilantro.

Ingredients for mango habanero salsa in a bowl.

Step 2: Add the chopped ingredients to a large bowl.

Chopped ingredients in bowl to make mango habanero salsa.

Step 3: Pour the freshly squeezed lime juice over the salsa and season with salt. Stir gently until everything is well combined.

Step 4: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Bowl of Mango Habanero Salsa with tortilla chips on a platter.

Before serving, give the salsa another stir and garnish with fresh cilantro and a lime wedge, if desired.

Expert Tips

Adjust the heat - For a milder salsa, remove the seeds and membranes from the habanero pepper. If your finished salsa is hotter than you'd like, stir in a little more diced mango or bell pepper.
Give it time to chill - Refrigerate the salsa for at least 30 minutes before serving. If you have time, an hour or two gives the flavors even more time to blend.
Dice evenly - Cut the mango, bell pepper, and onion into similarly sized pieces so you get a little of everything in each bite.
Handle habaneros carefully - Wear gloves when chopping habanero peppers, and avoid touching your face or eyes while working with them.
Taste before serving - After the salsa has chilled, taste it and adjust the lime juice and salt as needed.

Chopped fresh mango habanero salsa in a bowl next to tortilla chips and lime.

How to Serve

This Fresh Mango Habanero Salsa makes an easy appetizer, dip, or topping. Here are a few of my favorite ways to serve it:

With tortilla chips - Serve it with tortilla chips or pita chips for an easy summer appetizer. Pair it with refreshing Watermelon Water or Tamarind Margarita for happy hour.
Plant-based burgers - Use it as a fresh, spicy topping for these Black Bean Lentil Burgers or your favorite veggie burgers.
Rice and grain bowls - Spoon the salsa over your favorite rice or grain bowl, such as this Southwest Quinoa Bowl.
Salads - Add it to a salad for a sweet, spicy, and fresh topping. It would be especially good with this Vegan Southwest Salad.
Tacos - Spoon it over veggie tacos for a fresh combination of sweetness, acidity, and heat.

Storage

Store leftover mango habanero salsa in an airtight container in the refrigerator for up to 3 days. For the freshest flavor and texture, serve it the same day.

Recipe FAQs

Can I make mango habanero salsa ahead of time?

Yes, you can make this salsa a few hours before serving and refrigerate it in an airtight container. In fact, giving it some time to chill allows the flavors to blend. For the freshest flavor and texture, I prefer serving it the same day. Store leftover mango habanero salsa in an airtight container in the refrigerator for up to 3 days. The salsa will soften and mellow as it sits, so it won't have quite the same fresh texture or heat after a day or two. I don't recommend freezing it.

Can I use frozen mango?

Fresh mango is best for this salsa because it has a firmer texture. If you use frozen mango, thaw it completely and drain off any excess liquid before dicing. Keep in mind that thawed mango will be softer than fresh mango, so the finished salsa may have a different texture.

If you try this recipe or any other recipe here on Resplendent Kitchen, please leave a star rating and let me know what you think in the comments below. I love hearing from you!

Recipe

Fresh Mango Habanero Salsa

Author: Emily Miller

This Fresh Mango Habanero Salsa is sweet, spicy, and full of fresh flavor with juicy mango, fiery habanero, crisp bell pepper, garlic, cilantro, and lime. Serve it with tortilla chips or spoon it over your favorite tacos.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 30

Cook Time: 0

Resting time: 30

Total Time: 1

Servings: servings

Calories: 86.4kcal

EQUIPMENT

INGREDIENTS

▢ 2 cups ripe mango approximately 4 mangoes, diced
▢ 1 large red bell pepper seeded and diced
▢ ½ cup red onion diced
▢ 2 cloves garlic minced
▢ 1 habanero chile pepper seeded and membrane removed, minced
▢ ¼ cup fresh cilantro chopped leaves and stems
▢ 2 tablespoons fresh lime juice 1 medium lime
▢ ¼ teaspoon salt adjust to taste

INSTRUCTIONS

In a large bowl, combine the chopped mango, red bell pepper, red onion, garlic, habanero chile pepper, and cilantro.
Pour freshly squeezed lime juice over the salsa. Add salt and stir gently until well combined.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.

NOTES

For a milder salsa, remove the seeds and membranes of the habanero pepper. If the salsa is too spicy, add more diced mango or red bell pepper.
Chill the salsa for at least 30 minutes before serving. For even more developed flavor, refrigerate it for 1 - 2 hours.
Dice the mango, bell pepper, and onion into similarly sized pieces for the best texture and a little of everything in each bite.
Wear gloves when handling habanero peppers, and avoid touching your face or eyes.
Taste the salsa after chilling and adjust the lime juice and salt as needed.
Store leftover salsa in an airtight container in the refrigerator for up to 3 days. For the freshest flavor and texture, serve it the same day.

NUTRITION

Serving: 1 servingCalories: 86.4 kcalCarbohydrates: 21.6 gProtein: 1.5 gFat: 0.6 gSaturated Fat: 0.1 gSodium: 95.6 mgPotassium: 294.8 mgFiber: 3 gSugar: 17.4 gCalcium: 24.6 mgIron: 0.4 mg

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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.