Mango habanero salsa is a quick and easy dip that you can make in under 10 minutes to serve along with crackers or chips. This homemade recipe is a family favorite and summer Friday nights are incomplete without it.
About This Recipe
Mango habanero salsa is a simple Mexican-style dip recipe, that hardly takes 10 minutes to get ready. It is sweet and spicy at the same time, which makes it even more irresistible.
This 7 ingredient mango habanero salsa is super easy and quick to make. You just have to mix chopped mangoes, habanero chilies, tomatoes, onions, jalapeno, cilantro, lime juice, extra virgin olive oil, and salt. Yes, it’s that easy!
It is also very low in calories. One serving has less than 50 Kcal. The habanero peppers make this salsa a little spicy but you can definitely control their amount.
I paired this salsa with za’atar spiced pita chips this weekend and it was a hit with everyone. The tangy, spicy, and sweet flavors were a riot in the mouth and the mildly spiced pita chips made a perfect balance with the salsa.
Mangoes – The star of this dish is mangoes. Choose the ones which are ripe and juicy for the best taste. Indian mangoes are the best to make this dish. Try and source some from any Indian store near you.
You can also use frozen mango chunks or the pre-prepped mango dices from the produce section of your store.
Habanero peppers – The other star ingredient of this recipe is habanero peppers. This is a hot variety of pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.
If habanero pepper is not available, use any other spicy chili. Wear gloves while handling these chili as these are very spicy and your hands may burn after chopping them.
You will also need regular salsa ingredients like onion, tomato, jalapeno peppers, cilantro, salt, and lemon juice.
Extra virgin olive oil is also added to add some flavor. Use good quality olive oil, as it surely enhances the taste of your salsa.
You can roast the peppers and tomatoes, remove the charred skin and then chop them for a smoky flavored salsa.
How to make Mango Habanero Salsa?
Add 1 and ½ cup peeled and cubed mango, ½ cup chopped onion, 2 chopped habanero peppers, ½ cup chopped tomato, 1 tablespoon chopped Jalapeno, 2 tablespoon chopped cilantro, 1 tablespoon lemon juice, salt to taste, and 1 tablespoon extra virgin olive oil in a medium-size mixing bowl.
Mix well until combined.
Using a potato masher, mash the ingredients until they slightly come together. You can also pulse the ingredients in a food processor until they just come together.
Refrigerate the salsa for a few hours before serving.
Frequently Asked Questions
If you have leftovers, you can store them in a sealed container for about 2 days in the refrigerator.
Salsa tastes best when it is made fresh and the same goes with mango salsa too.
As said it stays good in the fridge for 2 days, you can prepare it ahead of time. But I like to make it fresh, as that’s the way it tastes the best.
I wouldn’t recommend freezing this salsa. But if you still want to freeze it, you can freeze it in an airtight container for about 2 months. Before serving, thaw it in the refrigerator overnight.
You can add the below mentioned ingredients to give a twist to this salsa.
Be creative and let me know what else would you like to add apart from these ingredients in the comments below 🙂
- Black bean
- Red Pepper
It pairs well with any nachos, crackers, and chips as a stand-alone dip. I love to serve this mango salsa over my fish tacos too. It makes a nice contrasting combination with the fish and takes the tacos to the next level.
You can serve it as a salad or add it to the top of your tacos. They are popularly added to fish tacos.
You can even add it to your Mexican meal bowls, nacho bowl or burrito bowls.
Stuff avocados with this salsa and serve as a healthy appetiser. Just cut the avocado into 2 halves and fill the salsa in the cavity.
If you want to experiment further, you can even add it in your wraps or rolls.
Top grilled fish or chicken with this salsa.
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Mango Habanero Salsa Recipe
- 1 and ½ cup peeled and cubed ripe mango
- ½ cup chopped onion
- ½ cup chopped tomato
- 1 tablespoon chopped Jalapeno
- 2 tablespoon chopped cilantro
- 1 tablespoon lemon juice
- salt to taste
- 1 tablespoon extra virgin olive oil
- Add 1 and ½ cup peeled and cubed mango, ½ cup chopped onion, 2 chopped habanero peppers, ½ cup chopped tomato, 1 tablespoon chopped Jalapeno, 2 tablespoon chopped cilantro, 1 tablespoon lemon juice, salt to taste, and 1 tablespoon extra virgin olive oil in a medium-size mixing bowl.
- Mix well until combined.
- Using a potato masher, mash the ingredients until they slightly come together. You can also pulse the ingredients in a food processor until they just come together.
- Refrigerate the salsa for a few hours before serving.