Mango Habanero Salsa

This fresh and flavorful Mango Habanero Salsa combines soft and juice mango with fiery habanero peppers to create a delicious fresh salsa. Serve with tortilla chips or as a condiment with grilled meats, shrimp tacos, fish tacos and more.

A bowl filled with fresh mango habanero salsa sitting next to tortilla chips.

This homemade mango habanero salsa combines sweet fresh mangoes with one of the hottest peppers on the planet, the habanero. This fresh homemade salsa tastes better than anything you can buy at the store and comes together easily.

The combination of juicy mango and spicy habanero peppers creates a bright and balanced blend of spicy and sweet fruit flavors that everyone can enjoy. There’s no need to fear habanero peppers as the mango helps tone down the heat. It’s not too sweet and not too spicy!

Why You’ll Love This Recipe

  • Homemade mango salsa tastes better than any store-bought salsa.
  • It comes together in less than 20 minutes.
  • It’s naturally gluten free, dairy free and whole30 and paleo compatible.
  • You can easily adjust the spice level to fit your taste from mild spiciness to hot.
  • It’s perfect for serving at summer get-togethers or any time of the year.

Ingredients You Need

This mango habanero salsa recipe comes together with fresh ingredients that you can easily find at your local grocery store.

All of the ingredients for mango habanero salsa in clear bowls on a white countertop including chopped mangoes, tomato, habanero peppers, lime, red onion, garlic, cilantro and salt.
  • Mangos – Choose mangoes that are ripe and ready for salsa. When gently squeezed, a ripe mango has some give but is still form. If it’s hard, the mango isn’t ripe yet. If it’s too soft, then it’s over-ripened.
  • Habanero Peppers – This pepper is rate 100,000-350,000 on the Scoville chart, placing it in the EXTRA hot zone. The peppers add a spicy kick to create a spicy salsa. If you can handle extra heat, use some of the seeds and membrane in the salsa (at your own risk as this is the hottest part of the pepper.) If you don’t want to use habanero peppers, you can substitute with jalapeño peppers.
  • Tomato – Larger tomatoes with a meaty texture and a few seeds like beefsteak tomatoes and Roma tomatoes are good for salsa.
  • Red Onion – These create the best flavor and add a little color to the salsa.
  • Cilantro – If you don’t like cilantro, you can omit it or use parsley, Mexican oregano or Thai basil. Any of these fresh herbs will add a unique flavor to the salsa.
  • Garlic – Fresh garlic is best, but you can also use dried minced garlic.
  • Lime – You can substitute with freshly squeezed lemon juice, but lime juice is more traditionally used in salsa for the best flavor.
  • Kosher Salt – Helps to elevate the flavor of the salsa.

OPTIONAL: You can adjust the ingredients and flavors by adding bottled hot sauce, fresh or roasted corn kernels or black beans. Red bell pepper, pineapple, peaches, avocado or tomatillos are also a great addition to salsa. The options are endless for creating your own unique flavor!

How to Make Mango Habanero Salsa

After chopping the mango and vegetables, the salsa comes together will little work. Here’s how it’s done:

All of the ingredients for mango hanabero salsa in a food processor before blending.

Step 1: Combine the ingredients – Add the chopped mangos, habanero peppers, tomato, red onion, cilantro and garlic to the bowl of a food processor or blender. Then, add the fresh lime juice and a pinch of salt.

Step 2: Pulse, salt and serve – Pulse the mixture until the salsa is your desired consistency. Adjust the lime and salt to taste and serve with tortilla chips. Enjoy!

We like thinner salsa, but still with small chunks. The more you pulse, the thinner the salsa will be. A few pulses results in a thicker pico de gallo style salsa. While many pulses will result in more of a restaurant style consistency.

Mango habanero salsa sits in the bowl of a food processor after blending.

Recipe Tips

  • Make Roasted Mango Habanero Salsa: Roast or broil the habanero peppers, tomatoes, onions and garlic on a baking sheet. Allow them to cool, then pulse with the mango and remaining fresh ingredients. Roasting the vegetables will bring a stronger flavor and smoky element to your salsa.
  • For Thicker Salsa: If you prefer chunkier pico de gallo-style salsa, finely chop the mango, tomato and onion by hand, so you have complete control of the final product’s consistency and presentation.
  • Wear Gloves: Since the habanero peppers are very hot, wear gloves to prevent the heat from transferring to your hands. If you do not wear gloves, wash your hands completely after handling the peppers.
  • Stir in a splash of white vinegar for tang and to extend the vibrancy of each flavor.


Why is my homemade salsa watery?

Soon after fruit salsa ingredients are mixed, the fruit and vegetables will begin to release moisture. For this reason, it’s best to enjoy the salsa fresh. You can reduce the water by scooping out the tomato seeds before chopping.

Can I make mango salsa with frozen mango?

Yes. Fresh mango is best, but frozen mango chunks are an option if you can’t find ripened mango or mangos are not in season. Let the frozen chunks thaw in the fridge before chopping.

What is the easiest way to chop a mango for salsa?

After peeling, stand the mango upright on a cutting board with the wider end facing down. Cut the mango into thirds, working around the pit. Cut each piece into small chunks, then chop finely by hand or in a food processor.

A bowl filled with mango habanero salsa and garnished with a fresh cilantro leaf on the left side. The bowl sits on a white plate filled with tortilla chips.

Serving Suggestions

While this mango habanero salsa tastes great as a dip served with chips, you can also serve it with a variety of dishes. Check out the list below for ways to use this spicy mango salsa.

Did you try this Mango Habanero Salsa recipe? Leave a recipe rating and review below.

A bowl filled with fresh mango habanero salsa sitting next to tortilla chips.

Mango Habanero Salsa

Yield: 8
Prep Time: 20 minutes
Total Time: 20 minutes
A fresh homemade salsa with mangos and habanero peppers that is ready in 20 minutes!
5 from 8 votes


  • 2 large ripe mangoes, chopped
  • 2 habanero peppers, seeded and chopped
  • 1 large tomato, chopped
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, leaves and tender stems
  • 2 cloves garlic, chopped
  • 1 lime, juiced
  • 1/2 teaspoon koshers salt, plus more to taste


  • Add all of the ingredients to the bowl of a food processor. Pulse to your desired consistency. Taste and adjust lime juice or salt to your preference.
  • Serve with tortilla chips or as desired. Store leftover salsa in the fridge, covered, for up to 5 days.


Storing: This salsa is best enjoyed the same day it’s prepared. Store extra in a shallow, airtight container in the fridge for up to two days.
Freezing: To extend the shelf-life of your salsa, place it in an airtight freezer-safe container and freeze for up to two months. Thaw in the fridge overnight and brighten the flavors with fresh lime juice and salt before serving.


Calories: 44kcal, Carbohydrates: 11g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 3mg, Potassium: 178mg, Fiber: 2g, Sugar: 8g, Vitamin A: 811IU, Vitamin C: 29mg, Calcium: 15mg, Iron: 0.3mg
Course: Appetizer, Side Dish
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

8 comments on “Mango Habanero Salsa”

  1. Made it with fresh ingredients, ended up using 1.5 habaneros instead of the full 2 because of a bad spot. Was just enough spice to have a kick without losing the flavour in the heat of the pepper. I also added an extra tomato for more volume, and there were no leftovers!

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