Mango habanero salsa is the summer dip that I can’t stop dipping. I like it chunky, I like it pureed, and I even like it roasted! It’s great on fish, with tortilla chips, or on grilled chicken or salmon, too! The flavor combo of sweet, fruity mango with spicy habanero and cooling lime is straight-up addicting!
Why do we love mango salsa?
Our love of mango is well-known around here, right? But, I think this is the first time we have used mango for a slightly savory twist! If my summer day consists of eating this with a big mango lemonade on the side, I’m the happiest summer version of Christina possible! I love when my husband grills something smoky that I can smother with this mango habanero salsa.
If you’ve been around here before, you’ll know that the most common thing my husband grills is tofu, but I can convince him to grill some fish for me and the kids, of course. The good news is that this mango habanero salsa is good on everything, tofu or any other protein you like.
You can puree this salsa in the blender if you prefer a smoother texture. I especially love to dip my baked breaded chicken strips from the freezer in this salsa. My buttermilk chicken tenders are also stellar in this–give the kids ketchup, but give the adults mango habanero salsa! I’m going to convert you into a mango obsessed person, just like me!
I mentioned that I like this salsa roasted. To do that, chop the habanero into 4 pieces, and toss in a small amount of oil with the red onion and garlic (unpeeled). Roast at 425 until the garlic clove has some golden brown spots and the habanero and red onion have some charred spots, about 15-20 minutes. Let cool, and then toss with all remaining ingredients. You can also puree the roasted vegetables with the remaining ingredients.
The thing I love the most about cooking with mangos is that they’re so easy to keep on hand in the freezer! We buy the big 4-pound frozen bag of mango chunks, and you can hardly tell the difference from fresh, once they’re defrosted. I must confess, I tell my kids that partially defrosted mango chunks are ice cream. It’s sad to think of it, but my kids really do believe that frozen bananas and frozen mangos are after-dinner treats.
Mango. You need 8 ounces (or half a pound) of mango chunks, fresh or frozen. Defrosted, if frozen.
Lime Juice. Freshly squeezed lime juice is best.
Habanero Pepper. Just one habanero pepper is ENOUGH for this mango habanero salsa. Habaneros are super freaking spicy. Please, use gloves when handling it, and remove the seeds if you are adverse to super spicy flavors. Behind the spice is a lovely fruit note from the pepper that plays so well with the mango. Mango habanero salsa is a delicate ballet of sweet and spicy.
Salt and Pepper.
How to make mango habanero salsa:
- Gather your ingredients: mango chunks, freshly squeezed lime juice from 2 limes, a habanero pepper that has had the seeds and ribs removed and diced very finely, minced garlic, chopped red onion, chopped cilantro, salt and pepper. If the mango is frozen, defrost it for a few hours on the counter.
- You can make this salsa in a food processor to make it smooth, or you can chop everything by hand for a super chunky mango habanero salsa. If you’re using a food processor, just pulse it a few times for a lightly chunky blend or puree it all the way–it’s your choice!
- First, finely dice the mango and place it in a serving bowl. Add the lime juice, the diced habanero, minced garlic, red onion, salt, pepper and chopped cilantro.
- Stir everything together, and taste it with a tortilla chip to see if it needs more salt or lime juice. If it’s too spicy for you, extra lime juice can tame the spice. I like to taste my salsa with a tortilla chip because they have salt on them and contribute to the overall saltiness of the dish. If you taste this mango salsa recipe and it’s not spicy enough, finely dice the ribs you removed from the habanero and add them back in.
- It’s best to let this salsa rest for 30 minutes before serving so that the flavors have a chance to marry. You can let it rest on the counter if you’re serving it for a party, or cover it tightly and let it rest in the fridge for up to 2 hours before serving.
Is this mango habanero salsa gluten free?
Yes, it is! Be sure to check your tortilla chips, and this is a totally gluten-free chips and salsa snack!
Other mango treats:
- 8 ounces diced mango (can be frozen and defrosted)
- 2 limes, juiced (about 2 tablespoons of juice)
- 1 small habanero pepper, very finely diced (remove seeds and white ribs for less heat)
- 1 teaspoon minced fresh garlic
- 1/4 of a red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- Tortilla chips, for serving
Note: You can make this salsa in the food processor or chop it by hand, it’s your choice.
1. Gather the ingredients and chop them and prep them so that you can just add them to the bowl.
2. Finely dice the mango, and add it to a serving bowl. Add the lime juice, serrano pepper, chipotle pepper, adobo sauce, garlic, salt, pepper, and chopped cilantro to the bowl with the mango.
3. Stir very well to combine. Let the salsa rest for 30 minutes before serving with tortilla chips.
Mango: You need 8 ounces (or half a pound) of mango chunks, fresh or frozen. Defrosted, if frozen.
Lime Juice: Freshly squeezed lime juice is best.
Habanero Pepper: Just one habanero pepper is ENOUGH. Habaneros are super freaking spicy. Please, use gloves when handling it, and remove the seeds if you are adverse to super spicy flavors. Behind the spice is a lovely fruit note from the pepper that plays so well with the mango. Mango habanero salsa is a delicate ballet of sweet and spicy.
Amount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 270mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 1g