This roasted Mango Habanero Salsa is super spicy, sweet, and a little tangy. The roasted vegetables deepen the flavor of the salsa and the fresh mangoes brighten everything up. It is delicious on its own with tortilla chips, on top of tacos, or even grilled fish or chicken.
If you have ever had store bought Frontera, Mrs. Renfro’s, or La Victoria Habanero Salsa, and wanted to recreate it at home, you are in the right place!
This homemade mango salsa screams summer. You can’t go wrong with a sweet and spicy dip, like this delicious recipe for Mango Pico de Gallo.
Another one of my favorite homemade summer dips is this Jalapeño Lime Crema. I also love to make this Roasted Chili Corn Salsa.
For something a littler richer, try my Hot Mexican Street Corn (Elote) Dip with chips.
All of these sauces are absolutely amazing on top of my Steak Street Tacos or Air Fryer Shrimp Tacos.
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Why You’ll Love This Recipe
- This mango habanero salsa recipe is super spicy! Great for those who love a kick.
- This recipe only takes about 30 minutes to make.
- The sweet and tangy mango, fresh cilantro, and lime juice complement the aggressive heat of the habanero pepper.
- Roasting the vegetables adds some smokiness to this habanero mango salsa.
- This spicy salsa recipe is gluten free, dairy free, and vegan.
- Mango habanero sauce is delicious served with tortilla chips or on top of fish tacos.
Ingredient Notes & Substitutions
- Habaneros: I typically roast 3 habaneros and only blend in 2 to start. I recommend starting with 1-2 habaneros and adding the rest to taste. You can always make the salsa spicier.
- Onion: Swap for red onion.
- Fresh Mango: I have not tested this recipe with frozen mango so I recommend using fresh.
- Olive Oil: Swap for grapeseed, avocado, or vegetable oil.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mango Habanero Salsa
Quick Overview
- Roast veggies.
- Blend everything together.
Step by Step Instructions
Step 1: Preheat the oven to 450 degrees. Toss the onion, tomatoes, and habaneros with the olive oil on a baking sheet lined with foil.
Step 2: Roast for 20 minutes. Broil on high for 2-3 minutes watching closely for more of a char.
Step 3: Place the roasted vegetables, mangoes, cilantro, salt, and lime in the bowl of a food processor or blender.
Step 4: Blend until smooth. Serve warm or chill overnight.
There should be black spots on the roasted veggies.
There are no large chunks in the salsa.
Expert Tips
- Line the baking sheet with foil. This makes cleanup super easy.
- Use tongs or gloves. The habanero is so hot that it can irritate the skin. I recommend using tongs or to wear gloves to touch the pepper.
- Roast the vegetables. This deepens and adds so much flavor to the salsa. I do not recommend blending the vegetables raw.
- Taste the salsa. After you blend in 1-2 habaneros. Be sure to taste the salsa. Feel free to add more salt, lime juice, or habaneros to taste.
Variations
- Milder: If you still want the delicious mango habanero flavor without all of the heat, swap the habaneros for a jalapeño. You can remove the seeds for an even milder salsa or leave them for a bit of a kick. You can also add some bell pepper to dilute the flavor even more.
- Pineapple or peach: Swap some or all of the mango for pineapple or peach for a twist.
Make Ahead & Storage
This habanero mango cilantro salsa can be made the day before a party or dinner event. It will have plenty of time to chill overnight if you prefer to serve it cold.
- Refrigerator: Store leftover salsa in the fridge in a jar or airtight container for 5-7 days.
- Freezer: I do not recommend freezing leftover salsa.
Recipe FAQs
- Grilled fish, shrimp, or chicken
- Baked Tacos or Ground Turkey Tacos
- Air Fryer Chicken Wings
- Tortilla chips
No. The mangoes have natural sugar and carbs.
Yes. Habanero peppers are extremely spicy, much spicier than jalapeños for reference.
Yes. According to the Scoville heat scale, a jalapeño ranges from 2,500-8,00 units, while a habanero is 100,000-350,000 unit.
Cilantro has a unique flavor. If you do not like it, I recommend omitting it all together. There is not a good substitute.
More Mexican Recipes
Easy Mango Habanero Salsa
Equipment:
Ingredients:
- 4 roma tomatoes
- 2-3 habaneros, stems removed*
- 1 medium onion, quartered*
- 1 Tablespoon olive oil*
- 2 ripe mangos, peeled & pitted*
- ⅓ cup loosely packed cilantro leaves and stems
- 1 teaspoon salt
- ½ lime, juiced
Instructions:
- Preheat the oven to 450 degrees. Toss the onion, tomatoes, and habaneros with the olive oil on a baking sheet lined with foil.
- Roast for 20 minutes. Broil on high for 2-3 minutes watching closely for more of a char.
- Place the roasted vegetables, mangoes, cilantro, salt, and lime in the bowl of a food processor or blender.
- Blend until smooth. Serve warm or chill overnight.
Notes:
- Habaneros: I typically roast 3 habaneros and only blend in 2 to start. I recommend starting with 1-2 habaneros and adding the rest to taste. You can always make the salsa spicier.
- Onion: Swap for red onion.
- Fresh Mango: I have not tested this recipe with frozen mango so I recommend using fresh.
- Olive Oil: Swap for grapeseed, avocado, or vegetable oil.
- This mango habanero salsa is hot. I usually use about 2-3 habaneros and that results in a very spicy salsa. It is definitely not kid friendly or for those who are sensitive to spice. Even with one habanero, it will still be quite spicy.
- Refrigerator: Store leftover salsa in the fridge in a jar or airtight container for 5-7 days.
- Line the baking sheet with foil. This makes cleanup super easy.
- Use tongs or gloves. The habanero is so hot that it can irritate the skin. I recommend using tongs or gloves to touch the pepper.
- Roast the vegetables. This deepens and adds so much flavor to the salsa. I do not recommend blending the vegetables raw.
It looks amazing!! I can't wait to try it!
Thanks!!