Easy Homemade Mango Habanero Salsa

2 cups
5 min

Spice up taco night with this super easy homemade mango habanero salsa recipe. Made with just a handful of ingredients, this easy recipe is ready in five minutes. Enjoy with your favorite tortilla chips or on top of fish tacos. This salsa is sure to spice up your night!

Mango- 1 cup rough-cut - You can use fresh ripe mangos or frozen mangoes.

Habanero - 1- 2 destemmed - These little peppers are high on the heat scale. I recommend starting with ¼ - ½ of one habanero and adding ¼ increments until you reach the desired heat. A little goes a long way!

  • Note: The oil from habanero peppers can cause a burning sensation that is hard to remove from your hands. I recommend always that you wear gloves when working with these peppers.

Tomatoes - 2 large rough-cut - Add sweetness to the salsa. Remove the seeds and watery interior part of the tomatoes.

Red Bell Pepper - ½ diced - For a balanced flavor use a red bell pepper.

Jalapeno - 1 pepper diced - Balances out the overall flavor.

Red Onion - ½ diced - I recommend only using a red onion with this recipe. The flavor of red onions pairs perfectly with the sweet fruit flavors. If you do not have a red onion, substitute it with white onion.

Fresh Lime Juice- 1 - 2 limes squeezed - Lime wakes up all the flavors and makes this salsa taste so much better. Lime also helps the salsa last longer in the refrigerator.

Fresh Cilantro - optional - Add ¼ cup rough cut. Omit if you prefer.

Salt - A pinch or two of salt - Salt draws out the moisture from the fruit and enhances the overall flavor.

Watch how to Make Mango Habanero Salsa

Easy Homemade Mango Habanero Salsa
Recipe details
  • 2  cups
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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  • ▢ 2 cups (330g) mangos, rough-cut
  • ▢ 1 - 2 habanero peppers
  • ▢ 2 large tomatoes, seeds removed, rough-cut
  • ▢ 1/2 red or yellow bell pepper, rough-cut
  • ▢ 1/2 red onion, rough-cut
  • ▢ 1 lime, freshly squeezed
  • ▢ 1/4 cup (4g) cilantro, rough-cut
  • ▢ 2 pinches salt

Prep the Veggies: Rough-cut mango, habanero, onion, and cilantro. Squeeze limes for juice.2 cups (330g) mangos, rough-cut, 1 - 2 habanero peppers, 2 large tomatoes, seeds removed, rough-cut, ½ red or yellow bell pepper, rough-cut, ½ red onion, rough-cut, 1 lime, freshly squeezed, ¼ cup (4g) cilantro, rough-cut, 2 pinches salt
Blend: Place all ingredients in a food processor and pulse until you reach the desired consistency. Serve as desired.
  • About habaneros - Habaneros are very hot on the pepper scale. I recommend starting with a portion of the pepper and adding until the desired heat is achieved. Removing the seeds will not change how hot the pepper is. Also, I recommend wearing gloves when working with habaneros for your safety.
  • Make-Ahead - Make the salsa the same day as serving for the best results.
  • Storing - Place the salsa in an airtight container and refrigerator for 2 days. After two days, the mango will deteriorate and become mushy.
  • Freezing - I do not recommend freezing salsa. Thawed, the texture is not the same.
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  • Doc's Mom Doc's Mom on Jun 29, 2023

    Storing - Place the salsa in an airtight container and refrigerator for 2 days. After two days the pineapples will deteriorate and become mushy.

    Did you mean the mangos? There are no pineapples in the recipe. We have all been there and done that kind of mistake. Nothing negative from this end towards you. I bet pineapples would probably be a good substitute for mangos!