This mango habanero salsa strikes the perfect balance of sweet and fiery heat. Roasted tomatillos, serranos, and onions add a rich smokiness, making this salsa irresistibly bold and full of flavor. I love serving this salsa with blackened fish tacos and sheet pan tacos!
I just love a good salsa, from canning salsa to making salsa macha and tomatillo green chili salsa; they all have their own unique flavors.
This salsa is a new favorite. I love the kick this mango habanero salsa brings to my favorite Mexican dishes. The fiery heat of habaneros pairs beautifully with the natural sweetness of ripe mangoes, creating a bold, flavorful salsa that just might be the best you'll ever try.
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😍 Why You'll Love This Recipe
- This recipe is super easy, just roast and blend the ingredients!
- It's vegan, gluten-free, and loaded with nutritious ingredients.
- Serve as an appetizer with chips, or on the side with grilled meats, seafood, tacos, and more!
🔖 Ingredients & Substitutions
- Mango: One large ripe mango. If using frozen mango, thaw first.
- Peppers: Two large habaneros and two serrano peppers. Jalapeno peppers can be substituted for the serranos.
- Garlic: Three cloves of fresh garlic or more to preference.
- Onion: ½ medium red onion, can substitute with yellow or white onion.
- Tomatoes: 1 large tomato and six small to medium tomatillos.
- Cilantro: ¼ cup fresh cilantro.
- Lime: Fresh lime juice, but bottled lime juice can be substituted.
- Seasoning: Salt, black pepper, and cumin.
- Other Possible Additions: The spicy flavors of this salsa are perfect as is, but you can also try adding pineapple, red bell pepper, or avocado.
🥭 How to Make Mango Habanero Salsa
Step 1: Add tomatillos, tomato, red onion, garlic, serranos, and habaneros to a foil-lined tray and broil on high for 8 minutes or until charred, flipping halfway through. Remove garlic so it doesn't burn.
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Step 2: Peel charred skin off the roasted tomato, serranos, and garlic. Place charred veggies in a food processor, along with cubed fresh mango and chopped cilantro. Season with salt, black pepper, and cumin, then add lime juice. Blend until the desired consistency is achieved. Taste and adjust the seasoning as needed before serving.
🍽 Serving Suggestions
Serve this salsa over pollo asada (Mexican grilled chicken), or seafood, like this frozen salmon in air fryer recipe, and especially blackened swordfish. But don't stop there; It's also great with Instant Pot tamales, and carna sada quesadillas! Then polish off your meal with a refreshing tamarind margarita!
🤷🏻♀️ FAQs
Roasted mango habanero salsa is a sweet, smoky, and spicy condiment that pairs well with a wide variety of dishes. Add a spicy kick to tacos, burritos, seafood, chicken, and pork. It also makes a delicious appetizer when served with corn tortilla chips.
The spice level of mango habanero salsa depends on the amount of habanero chiles and other chiles like jalapenos or serranos that are added. To make it less spicy, use fewer habaneros or increase the ratio of mangos to habaneros.
👩🏼🍳 Pro Tips
- If you prefer a chunkier texture, you can chop the veggies by hand instead of using a blender or a food processor.
- Be sure to wear gloves if chopping habaneros by hand.
- Adjust the heat level by adding more or less habaneros.
- Store in an airtight container in the fridge for up to one week.
🌶 More Salsa Recipes
If you enjoy this homemade mango habanero salsa recipe, check out these other related recipes!
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📖 Recipe
Mango Habanero Salsa
Ingredients
Equipment
Method
- Add tomatillos, tomato, red onion, garlic, serranos, and habaneros to a foil-lined tray. Brush with oil, then broil on high for 8 minutes or until charred, flipping halfway through. Remove garlic so it doesn't burn.
- Peel charred skin off of the tomato, serranos, and garlic. Place charred veggies in a food processor, along with cubed fresh mango and chopped cilantro. Season with salt, black pepper, and cumin, then add lime juice. Blend until the desired consistency is achieved. Taste and adjust the seasoning as needed before serving.
Nutrition
Notes
- If you prefer a chunkier texture, you can chop the veggies by hand instead of using a blender or a food processor.
- Be sure to wear gloves if chopping habaneros by hand.
- Adjust the heat level by adding more or less habaneros.
- Store in an airtight container in the fridge for up to one week.
Hilda Sterner says
We hope you enjoy this spicy and delicious habanero mango salsa.