This Mango Habanero Salsa recipe is perfect for nacho chips, tacos, salads, or grilled seafood. Make it restaurant-style, chunky or as a hot sauce!
My family and I eat Mexican all the time and I’m a huge fan of spicy and sweet combinations. This Mango Habanero Salsa is my family’s go-to when we’re looking for nacho, chicken, or taco toppings.
This easy, Mexican-inspired salsa is prepared quickly with just a few simple ingredients. Here’s what you’ll need:
- sweet peppers– red and orange sweet peppers, seeds removed and chopped
- Habanero peppers- use them fast before they get too ripe and too spicy
- mango– sweet and ripe to the touch is best
- lime juice
- mint leaves and cilantro- you don’t want to skip on the herbs
- green onion
- red onion– the best onion for Mexican cuisine
- Chiffonade your mint leaves (chiffonade is just a fancy way of slicing in which vegetables or leaves are cut into thin, long strips).
- Chop the remaining vegetables and add to a large bowl.
- If you prefer a restaurant-style salsa, take half of the veggies and blend, then add back into the bowl.
are habanero peppers spicy?
Yes, and the peppers typically get spicier the longer you keep them. Slice up the peppers, squeeze in a little lime juice, then stir in a large bowl and you have the perfect side for your summer BBQ or on top of an extra cheesy quesadilla.
best way to slice habaneros
Before slicing, put on gloves to protect your hands.
Lay the pepper on its side and slice lengthwise, then chop into tiny pieces. Be sure to remove any seeds stuck to the pepper.
how to make this salsa less spicy
For a mild salsa (not spicy), only use 1/2 habanero pepper and add in some extra mango.
how to make this salsa restaurant-style?
If you prefer a blended salsa, add the chopped ingredients to a food processor or blender and pulse to desired consistency.
can I make this into hot sauce?
To blend into a hot sauce, you may need to juice a bit more lime and continue blending until fully pureed and a thin consistency.
- Instead of mango, you can use a peach or chopped pineapple bits.
- If you don’t have poblanos, try a whole habanero pepper or 1/2 jalapeño.
- No sweet peppers? Try bell peppers.
- No red onion? Try yellow or white onion.
- Choose the sweetest, ripe mangoes
- Use your peppers within days of purchasing (waiting too long will make poblanos too spicy as they ripen)
- Only add a bit of poblano at a time, testing to determine your perfect level of “heat” and spice
what goes with mango salsa
This sweet and fruity salsa pairs well with:
- Baja fish tacos
- Tortilla chips / pita chips
- Chilli topping
- Tacos, Mexican corn and sour cream or a taco salad
- Add to egg / avocado toast
- Add atop sliced garlic bread
- Atop grilled salmon, steak or chicken
- With cilantro, rice, and black beans
It’s likely you’ll have some leftover habaneros after making this salsa, so let’s put those spicy peppers to good use! Here’s some ways I save time and money using leftover habanero peppers:
- Chop and freeze in an air-tight zippered bag
- Blend with a bit of vinegar, cilantro and lime juice for a hot sauce you can freeze for later
- Add to your favorite chili or soup for extra spice
- Dice and add to a tuna sandwich or atop your favorite burger
Mango Habanero Salsa
- 1-2 habanero pepper **use only one if you prefer mild
- 2 mangoes finely diced
- 4-5 sweet peppers finely diced
- 1 red onion finely diced
- 4 mint leaves "chiffonaded"
- 2 juice of lime
- salt and pepper to taste
- Finely dice onion and peppers and add to a bowl with the mint, lime juice, salt and pepper.
- Toss and refrigerate at least 1-2 hours prior to serving.
- Serve with nacho chips, on tacos or over chicken, steak or seafood.