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 mango brightens 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 Mango Habanero Salsa, and wanted to recreate it at home, you are in the right place!
This homemade mango habanero salsa screams summer. You can’t go wrong with a sweet and spicy dip, like this 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.
All of these sauces are absolutely delicious on top of my Steak Street Tacos or Air Fryer Shrimp Tacos.
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Why You’ll Love This Recipe & What You’ll Learn
- This mango habanero salsa 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 salsa is delicious served with tortilla chips or on top of 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.
- 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.
Helpful Equipment & Tools
- Cuisinart 14-Cup Food Processor
- Manual Juicer Citrus Lemon Squeezer
- 2 Pack Black Kitchen Tongs, Premium Silicone
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.
Make Ahead & Storage
- This habanero mango 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.
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 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. Add more salt, lime juice, or habaneros to taste.
Recipe Notes
- 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.
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.
- Pineapple or peach: Swap some or all of the mango for pineapple or peach for a twist.
FAQs
Mango habanero salsa has a sweet, spicy, and tangy flavor.
- Grilled fish, shrimp, or chicken
- Baked Tacos or Ground Turkey Tacos
- Air Fryer Chicken Wings
- Tortilla chips
You can do a lot with one or two habaneros because they are so spicy. I recommend making fresh salsa or pickling them.
Mango habanero sauce is a little different from habanero mango salsa. Salsa is a little chunkier and less potent. Hot sauce normally has more heat and acid.
No. The mangoes have natural sugar and carbs.
Yes. Habanero peppers are extremely spicy, much spicier than jalapeños for reference.
Related 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.
It looks amazing!! I can't wait to try it!
Thanks!!