This homemade mango habanero salsa is the perfect combination of sweet, spicy, and smoky and it only takes a handful of ingredients to throw together! Sweet & juicy ripe mangoes, spicy habanero peppers, tomatoes and fresh herbs come together for the perfect fruity homemade salsa. It’s a spicy salsa you’ll want to put on everything—from a simple snack with your favorite tortilla chips to a punchy pepper sauce spooned over jerk chicken or your favorite tacos.

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Unlike a traditional salsa, this one serves up a tropical twist that still plays well with all your go-to dishes. Whip it up easily when you fire up the grill or opt for the easier route, roasting the vegetables in the oven. Whether you’re entertaining or just need the perfect snack for a weekend Netflix binge session, this salsa is a sure winner! Roasting the habaneros mellows the heat just enough to let the mango shine while still delivering a spicy kick.

This easy mango habanero salsa recipe is fresh, fiery, and guaranteed to be your go-to summer salsa. Looking for more fresh recipes to serve up with your tortilla chips? Check out this loaded tuna ceviche or this copycat Chipotle corn salsa! For more Mexican-inspired meals check out this elote-inspired potato salad or this red velvet cheesecake tres leches!

Key Ingredients

ingredients for mango habanero salsa - mango, habanero pepper, diced tomatoes, garlic, yellow onion, fresh parsley & salt

Mangos. Pick a ripe mango that doesn’t have an overly hair pulp. I used a Tommy Atkins mango but Alphonso, Francis & Haden mangos are also good substitutes. I’d stay away from mangos like Julie mangos since they’re hairy and can make the salsa too fibrous. If you’re unsure, use canned diced mangos! They are picked at peak ripeness to guarantee a sweet and juicy bite!

Habanero peppers. Roasted to cut the sharp spice that can be overpowering in its raw state to a sweeter, more palatable heat. 1 delivers more than enough spicy flavors to this fresh salsa.

Tomatoes. Canned tomatoes are used for ease since they are already peeled and cooked. If you prefer, you can roast fresh tomatoes along with the other vegetables.

Onion. Yellow onions are a sweet onion with a fresh zing. A white onion can also be used but if you prefer a sharper taste, opt for red onion.

Herbs & seasonings. Garlic, parsley & salt.

Tips for the Best Spicy Mango Habanero Salsa

Choose the right mango. Some mangoes, like Julie mangos, are more fibrous and have “hairy” pulp. This makes them a little more difficult to dice and also gives the salsa a more glob-like consistency. Opting for mangoes with less of this hairy fiber will give you the best mango habanero salsa. Alphonso, Tommy Atkins, Francis, Haden and East Indian mangos are wonderful options for this salsa. If you’re in doubt, opt for canned diced mangoes – they typically do not use “hairy” varieties.

Use a ripe mango. The sweetness from the mango helps to cut through the heat of the habanero peppers. Also, the sweeter the mango, the more potent the flavor. Depending on the kind of mango you reach for the color at peak ripeness will be different. Mangos like Tommy Atkins will have a bright red color when ripe while Alphonso mangos will be a golden yellow at their peak. Canned mangos are packaged at peak ripeness so you can use those confidently without any guessing!

Use fresh herbs! Fresh ingredients generally will have a much more potent flavor. In addition, using fresh parsley and garlic will complement the sweetness of the mango perfectly in this recipe.

Frequently asked Questions

Can I used canned mangos for this salsa? Yes! Canned mangos are packaged at their peak so you don’t have to guess about the ripeness. The liquid won’t be needed so you can either discard it or save it to add to your summer lemonade!

Are canned tomatoes good for salsa? Yes! Like, canned mangoes, canned tomatoes are packaged at their peak so you can bet on them being flavorful & sweet. In addition, many canned tomatoes are roasted before packaging giving you maximum flavor.

What other peppers can I use in this mango habanero salsa? Habanero peppers are about in the middle on the Scoville scale. They can be substituted with Scotch bonnet peppers if you want the same level of heat. If you’re looking for milder options, in descending order serrano peppers, jalapeno peppers and poblano peppers will provide a little of kick but they are more manageable. If you want to completely omit the spicy aspect of this salsa you can choose not to use any pepper or opt for half of a small red bell pepper!

How to Make this Mango Habanero Salsa

If using a grill

Step 1. Skewer the onion, habanero pepper & garlic. Place the skewer on the grate of the grill directly over the heat and allow them to roast for 5-7 minutes. They will appear wrinkled with some blistered & brown spots.
The flames should not be high enough to touch or engulf the skewer. This will cause the veggies to burn and result in an unsavory taste. If the flames are too high, either wait for the flames to settle down or place the skewer in an offset position next to the flames. You can also utilize the top shelf of your grill if you have one.
Avoid brushing the vegetable with any oil as this could cause the skewer to ignite and result in an acrid “burnt oil” flavor.

habanero pepper, yellow onion & garlic cloves on a skewer

If using an oven

Step 1. Preheat oven to 400°F

Step 2. Brush the onion, habanero pepper and the garlic cloves lightly with oil then place on a baking sheet. Bake on the tap rack of your oven for 5-10 minutes until the habanero pepper is blistered and the onion and garlic are slightly browned.

Make the Chunky Mango Habanero Salsa

Step 1. Once the vegetables have finished roasting add them to a blender or a small food processor along with the diced tomatoes, parsley, half of the diced mangos and the salt. Pulse until the salsa reaches your desired consistency. This is up to your personal preference but if you prefer a chunkier salsa you should avoid continuously blending as you’ll end up with a smooth salsa that resembles a purée.

mango habanero salsa after pulsing in a blender

Step 2. Add the rest of the diced mango to the salsa and serve with your favorite chips or as a topping for your favorite tacos. Store any leftover salsa in an airtight container for up to 3-5 days for optimal flavor and texture.