Easy Homemade Fresh and Spicy Mango Habanero Salsa

This easy Mango Habanero Salsa recipe combines sweet, juicy fresh mangoes with roasted onion and habanero, along with fresh aromatics for the perfect bite!

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An easy Mango Habanero Salsa recipe- with a roasted flair

This Mango Habanero Salsa is the perfect combination of fresh juicy mango and fiery habanero peppers that are broiled to mellow their heat and let their flavor shine!

Made with fresh ingredients, this spicy salsa is balanced by the sweetness of the mango and red bell pepper, and made with only a handful of ingredients! While most of the recipe ingredients are chopped fresh, the red onion and habaneros are first broiled in the oven to bring out the natural sweetness of the onion, and give the habaneros a mellow complexity.

Serve this fruit salsa with your favorite tortilla chips, as a topping for fish tacos, or alongside pork or chicken! The spicy flavors in this habanero mango salsa add a fresh and fruity flavor to any dish! Perfect for an alternative to pico de gallo on taco night, and for fans of spicy flavors!  

Why broil the habaneros?

Roasting or broiling habanero peppers will not only help reduce their heat and spice level- it will also caramelize the peppers, giving them a depth of flavor that helps balance the heat.

To keep things mellow, be sure to remove the seeds and membrane from the peppers prior to broiling. The seeds and membrane of the habanero (and all hot peppers) contain the most capsaicin. Capsaicin = heat.

Habaneros have a 100,000 - 350,000 SHU (Scoville heat units) on the Scoville scale. This means they are EXTRA HOT. If you want to balance the spice in your salsa, you could add the spicy habanero peppers a little at a time to the final salsa, and taste as you go until you are happy with the spice level.

Ingredients

Here's what you'll need to make this Homemade Mango Habanero Salsa recipe:

• 2 large ripe mangoes. You can cut them lengthwise on both sides of the pit to remove the flesh, as well as cut around the edges of the pit to get all that delicious fruit! I like to run my knife carefully along the skin to remove the fruit, then dice on the cutting board.
• A red onion, cut into thick rounds. The onion will be broiled in the oven prior to chopping into smaller pieces, and cutting them into thick rounds makes sure there is plenty of surface area to get a nice char on them. Once they are cooled, you can dice them and add them to the salsa.
• 1-2 fresh habanero peppers, seeds and ribs removed. These will be roasted along with the onions, then minced. Depending on how spicy you want your salsa, you can add more or less habaneros. I like to wear gloves when handling the raw habaneros- proceed with caution, and wash you hands well. These little guys are HOT!
• Red bell pepper, diced. This adds a nice sweetness and crunch to the salsa.  
• Fresh squeeze lime juice.
• The zest of one lime.
• Fresh cilantro.
• Salt, freshly ground pepper, and ground cumin.
• Olive oil, for drizzling over the habaneros and onion before broiling

How to make the Mango Habanero Salsa recipe

Here's how to make the best Mango Habanero Salsa!

1. Set your oven’s broiler to high. 
2. Line a baking sheet with aluminum foil. 
3. Slice onions into thick rounds. Wearing gloves, remove ribs and seeds from habanero peppers. 
4. Layer the onions and habaneros onto the foil lined baking sheet. 
5. Drizzle with olive oil, and broil onions and habanero for 5-20 minutes under your oven’s broiler, set in the middle rack of the oven (not too close to the broiler element).
6. Flip habaneros halfway through broiling. Keep a close eye on the onions and peppers as they broil to prevent burning, chekcing periodically and adjusting as necessary. 
7. Once onions and peppers are well charred, set them aside and allow to cool until easily handled. 
8. While the onions and peppers cool. Prepare the remaining salsa ingredients and add to a large mixing bowl. 
9. Once cooled, dice the onions, and finely mince the habaneros. 
10. Add to the bowl with the salsa ingredients, and stir until well combined. (see full instructions and ingredients list in recipe card below).

What to serve with the salsa

This Mango Habanero Salsa recipe goes great with your favorite tortilla chips, fish tacos, pork tacos, shrimp tacos, or with some tasty Tostones!

The light, fresh flavor and spicy habanero add a nice tropical flavor to fish dishes like cod or salmon, and make a great summertime addition to any light dinner! This salsa also makes an easy appetizer for parties!

Substitutions and Additions

This easy Mango Habanero Salsa recipe is easily adapted to work with what you happen to have on hand in your pantry and refrigerator, as well as with your personal preferences. Here are some great swaps and additions you can use to make this recipe your own:

• Habaneros a bit too spicy, or can't find them in your local grocery store? Swap in jalapeño peppers or serrano pepper!
• Swap the red onion for shallot or white onion.
• Use mini bell peppers or a yellow or orange bell pepper instead of red bell pepper.
• Add some drained and rinsed canned black beans for some extra protein in the salsa!
• Use less habaneros for a milder salsa. Alternatively, add an extra habanero if you want to up the spice level. For a really hot salsa, you could also had some fresh diced habanero to the finished salsa.
• Some minced fresh garlic is also a great addition!
• For a pretty presentation, garnish the bowl with fresh cilantro leaves.

Storing leftover salsa

Store any leftover Mango Habanero Salsa in an airtight container in the refrigerator for up to 4 days.

More great Mexican-inspired recipes!

If you love this Mango Habanero Salsa recipe, you'll love these tasty Mexican inspired dishes, too!

• Layered Cream Cheese Salsa Dip
• Baja Shrimp Tacos
• Mexican Street Corn Salad
• Huevos Rancheros Breakfast Skillet

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