This mango habanero salsa recipe is what happens when ripe, juicy mangoes meet their spicy soulmate. It’s bright, fresh, and just the right amount of hot. No sugar. No thickeners. No weird stuff from a jar—just bold flavor made from real ingredients you probably already have.
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🔥 Heads up: This salsa has a kick. You can make it mild - or go full throttle. Your choice.
If you’re looking for a fresh mango habanero salsa that’s quick to make and actually tastes like something you’d eat again (and again), this is it.
It goes with tacos (like my Blackened Chicken Tacos), tortilla chips, grilled fish (looking at you Pellet Smoked Salmon), and yeah… sometimes I eat it straight with a spoon. No regrets.
If you like this one, you'll love this Salsa Con Queso, Spicy Mango Guacamole, and Sweet and Spicy Strawberry Salsa.
Why You’ll Love This Habanero Mango Salsa
- Ready in 15 minutes.
- Naturally vegan, Whole30, and Paleo.
- Easy to customize the heat level.
- Sweet, spicy, citrusy, and fresh - nothing artificial.
- Works as a dip, topping, or taco night upgrade.
Ingredients You’ll Need
You only need a handful of ingredients to make this habanero mango salsa:
- Ripe mangoes. I used fresh mangoes, but you can use frozen mangoes too. Just defrost them first.
- Tomatoes. I don't think salsa is complete without tomatoes. You can use any tomato, even cherry tomatoes.
- Onion. I love the flavor of red onion, but you can also use a yellow or white onion.
- Habanero pepper. I used a small deseeded habanero pepper with the white membrane removed. If you don’t have any habanero chilies, you can use a serrano pepper, jalapeño pepper, or Scotch Bonnet pepper.
- Red bell pepper. I used red bell pepper, but you can use any kind you have on hand.
- Fresh lime juice. You can also use bottled lime juice or substitute it with fresh or store-bought lemon juice.
- Cilantro. If you do not like cilantro, use fresh Italian parsley or omit it altogether.
📝 See the printable recipe card below for quantities and a full list of ingredients.
How to Make Mango and Habanero Salsa
Step-by-Step Instructions
- Step 1: Chop the tomatoes into small pieces and place them in a large mixing bowl.
- Step 2: Dice the red onion into similar-size chunks and add it to the tomatoes.
- Step 3: Chop the red bell pepper into similar size chunks and add to the bowl.
- Step 4: Peel and dice your mango into similar-size pieces and add them to the tomatoes and red onion.
- Step 5: Pour lime juice on all the ingredients in the bowl.
- Step 6: Add the chopped cilantro and sea salt.
- Step 7: Remove the white membrane and seeds from the habanero pepper and discard them. Dice the pepper into small pieces. I like to cut it much smaller so it's not too spicy if someone who doesn't like spice takes a bite. Add a small amount of habanero pepper at a time. Taste as you go. If you want your salsa spicier, add more!
- Step 8. Stir everything together until it looks like salsa heaven.
- Step 9: Transfer the fruit salsa to a serving dish. Serve it up or chill it for later. That’s it. Simple and spicy.
How to Use It
This mango and habanero salsa goes with just about everything:
- Smoked Chicken Breasts
- Air Fryer Tilapia without Breading (perfect for fish tacos)
- Slow Cooker Carnitas Tacos
- Pellet Smoked Chuck Roast
- Smoked Chili Lime Chicken Breasts
Or pile it on nachos, dip it with chips, or top off your favorite burrito bowl.
Tips for the Best Mango Habanero Salsa
- Wear gloves when handling habaneros. Trust me.
- Start small with the pepper, taste as you go, and add more if needed.
- Chunky or smooth? Your call. Keep it rustic or pulse it in a food processor.
- Want more heat? Leave in the seeds and membrane.
Variations
- If you like extra heat, you can add jalapeno peppers, chili powder, or hot sauce.
- Want it super mild? Swap the habanero for jalapeño or leave it out.
- Add black beans to make it heartier.
- Swap mango for pineapple for a pineapple habanero salsa.
- Use equal parts mango and pineapple for mango pineapple habanero salsa.
You’ll also love the pineapple salsa from my Smoked Pineapple Stand Chicken Recipe.
Storage
Store leftovers in an airtight container in the fridge for up to 7 days. It actually gets better after the first day—win-win.
Not freezer-friendly. The texture gets weird.
Recipe FAQs
It can be, but you control the heat. Remove the seeds and membrane for a milder salsa, or swap in a jalapeño.
Yes. Thaw it first and drain the extra juice so the salsa doesn’t get watery.
Definitely. Toss it in a food processor if you prefer a smoother, restaurant-style salsa.
Regular salsa is usually tomato-heavy and mild. This one is fruit-forward with a sweet-heat kick and a whole lot of fresh flavor.
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Printable Recipe
Mango Habanero Salsa
Ingredients
- 2 large fresh mangoes diced
- 1 cup fresh tomatoes diced, about 2-3 medium tomatoes
- 1 cup red onion finely chopped, about ½ a medium onion
- 1 medium red bell pepper diced
- ¼ cup fresh cilantro finely chopped
- 2 tablespoon fresh lime juice all the juice from 1 lime
- ½ teaspoon sea salt
- 1 habanero pepper deseeded, chopped fine
Instructions
- Finely chop the tomatoes, mangoes, red onion, and bell pepper into small chunks and place in a large mixing bowl.
- Squeeze all of the juice from 1 lime, about 2 tbsp, and add to the bowl with cilantro and sea salt.
- Add the finely chopped habanero pepper a little at a time. Taste as you go. If you want your salsa spicier, add more! Stir to combine evenly.
- That's it! Transfer to a serving bowl and serve the fruit salsa with your favorite tortilla chips, on tacos or burritos, or eat it straight up! Enjoy!
Video
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Notes
- Always wear gloves when handling hot peppers! Your hands may burn if you touch the inside of the pepper.
- Add the spicy habanero peppers last, and add a little at a time. It's easy to add spice but not so easy to remove.
- Make a chunky salsa by dicing the fruit and vegetables larger.
- Want more spice? Add extra heat by leaving in the seeds and the white membrane.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Arel says
I tried the recipe, it's really good.
Jeri says
I'm so glad you liked the salsa, Arel! 🙂 Thanks for trying it out!
Jessica says
The perfect combination of sweet and spicy, this is my new favorite salsa to serve with grilled fish and chicken.