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mango habanero salsa in a bowl surrounded by chips, habanero peppers, limes and cilantro
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Mango Habanero Salsa

This fresh and vibrant mango habanero salsa packs a spicy kick! The sweetness of a fresh juicy mango, herbaceous cilantro and onions, kissed with habanero is absolutely delicious. This habanero mango salsa recipe is going to have you coming back for seconds, if you can handle the heat!
Course Appetizer, dip, dipping sauce, salsa, Snack
Cuisine American, Mexican, south american
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 98kcal
Author Aubrey
Cost $7

Equipment

  • Small food Processor or blender/chopper (optional), knife, small bowl

Ingredients

  • cup fresh mango (diced) If using frozen mango, allow to thaw fully.
  • ½ cup cilantro (finely chopped, loosely packed)
  • cup red bell pepper (diced)
  • ¼ cup red or sweet onion (finely diced)
  • 1 habanero pepper (extra finely diced or chopped in food processor) Be careful to wash hands thoroughly after touching the habanero peppers. They are very hot.
  • 1 large fresh lime (juiced)
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Instructions

Habanero Mango Salsa

  • In small dish, combine mango, cilantro, lime juice, red onion, habanero pepper, red bell pepper, cumin and salt until well combined. Add additional salt to taste if preferred.
  • Enjoy with tortilla chips, served over fish or chicken or in fish tacos.

Tips to Chop your Habanero Pepper (using small food processor)

  • I recommend removing the stem from the habanero pepper and cutting into four pieces.
  • Then, place the habanero into your small food processor to chop extra finely. This minimizing the touching of the habanero pepper which is very hot.
  • You can then pour the juice of your lime in the food processor to help "wash" the habanero into your salsa dish.

Notes

Pineapple Mango Habanero Salsa: Instead of using 1.5 cups diced mango, use half mango and half pineapple. Follow the remaining recipe directions.
Peach Mango Habanero Salsa: Instead of using 1.5 cups diced mango, use half mango and half peaches. Follow the remaining recipe directions.
Pineapple Mango Salsa: Omit habanero. Instead of using 1.5 cups diced mango, use half mango and half pineapple. Follow the remaining recipe directions.
Roasted Mango Habanero Salsa: Pre-roast your mango, habanero pepper, onion and red bell pepper on 350 degrees for about 10 minutes or so (until vegetables are soft). Blend with remaining ingredients.
Mango Jalapeno Chili Salsa: You can substitute habanero pepper for jalapeno or serrano chili pepper.

Nutrition

Calories: 98kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 297mg | Potassium: 353mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2448IU | Vitamin C: 91mg | Calcium: 30mg | Iron: 1mg