This Mango Habanero Salsa recipe is made with fresh ingredients and makes a delicious addition to your summer! The juicy mango makes this homemade salsa perfectly sweet while the habanero and jalapeños pack a spicy kick making the perfect combination. This salsa is also naturally gluten free, paleo, and Whole30 compatible.
Jump to:
Why You’ll Love This Salsa
- Sweet and Spicy - There is truly no better flavor combo. The fresh and sweet mango pairs perfectly with the spicy flavors from the peppers. This is such an easy recipe to adjust the spice level to your liking as well!
- Quick and Easy - This flavorful salsa uses only six ingredients and comes together in minutes! If you love quick, more traditional salsa recipes, try this Healthy Blender Salsa as well!
- So Versatile - Not only can you switch up the ingredients of this salsa to make so many variations but this sweet and spicy salsa goes with so many great dishes! I often serve it with this Traeger Grilled Salmon or this Traeger Smoked Chicken Breast.
Ingredients Needed
Ingredient Notes
- Ripe Mangoes - Make sure they’re soft but not too soft!
- Habanero and Jalapeño Peppers - The jalapeño peppers add so much flavor to this delicious recipe while the spicy habanero peppers give this chunky mango habanero salsa the perfect amount of heat. You can use more or less chili peppers depending on how spicy you like your salsa.
- Red Onion - for a milder salsa, you can also use a white onion in place of the red onion.
How To Make This Recipe
- Peel and dice the mango and place in a large bowl.
- Add the remaining ingredients to the bowl of a food processor, removing the stems from the hot peppers, and pulse until finely chopped.
- Combine the chopped ingredients from the food processor with the chopped mango.
- Mix well until all of the ingredients are well incorporated. Add additional salt and fresh lime juice to taste and enjoy with your favorite tortilla chips!
To make things easier, I prefer to use a mini food processor to very finely chop all ingredients and add to the diced mango. You can also simply use a knife to finely the cilantro, red onion, and jalapeños and then combine with the mango, lime juice and salt.
Mango Salsa Variations
This recipe is so versatile and can be made with all of your favorite ingredients!
- Pineapple Mango Salsa - To make pineapple salsa use only one mango and add in a cup of diced pineapple as well! Fresh peaches would also be a perfect addition!
- Add Tomatoes - if you love fresh tomatoes in your salsa, add 1-2 small diced tomatoes to the diced mangoes before mixing in the additional ingredients. This makes for a great tropical twist on pico de gallo salsa.
- Add Bell Peppers - Another great addition to this salsa is a diced sweet red bell pepper.
- More or Less Heat - You can adjust the spice level of this salsa by removing the seeds from the spicy peppers. Pro tip - be sure to wear gloves when doing so to keep the oils from burning your skin or transferring. You can also use more or less habanero peppers (or even scotch bonnet peppers!) for desired spice level or simply leave them out all together and use jalapeños only for a bit less spice.
- Roasted Salsa - Another great variation of this recipe is to roast your ingredients (such as the tomatoes, bell pepper, chili peppers, and even mango!) and throw them all into a blender or food processor to pulse until smooth.
- Smooth Salsa - As is, this is a chunkier salsa recipe. If you like a more smooth salsa, you can add all of the ingredients to a food processor or blender and blend it with a small amount of olive oil until sooth to your liking.
How To Serve This Salsa
One of the best things about this Mango Habanero Salsa is the versatility in serving it! It literally goes with anything. Serve it on taco salads, fish tacos, grilled chicken or fish or pair it with your favorite gluten-free chips for an easy appetizer!
Here are some other great dishes to serve with this salsa:
Recipe FAQ's
I recommend fresh mango for the best texture of this chunky salsa, but if you’re pressed for time or can’t find fresh mango, frozen mango is a great substitute! Be sure to allow the mango to thaw completely before dicing it and adding in the remaining ingredients.
This leftover salsa keeps great in the refrigerator in an airtight container for 2-3 days. Keep in mind that as they sit, the mangoes will continue to soften which may affect the texture of the salsa!
Making sure to pick a mango that is ripe but not too ripe (and soft), makes all the difference.
Mangoes have a flat oval-like pit in the center of it. You know you are cutting through it because the knife will give you resistance, where as cutting through the mango itself is like butter.
Start by cutting the sides of the mango away from the pit - you’ll be cutting off center on each side as opposed to straight down the middle. Then, while placing the mango half (mango side down) on your cutting board, simply use a sharp knife to cut the peel away from the outside of the mango. Place the peeled mango half, flat side down, on a cutting board and dice!
Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!
More Paleo Condiments
📖 Recipe
Mango Salsa Recipe
Equipment
- Sharp Knife
- Food Processor, optional
Ingredients
- 2 ripe mangoes peeled and diced
- ½ bunch fresh cilantro
- ½ large red onion
- 1-2 habanero peppers more or less to taste
- 1-2 jalapeno peppers more or less to taste
- 2 limes juiced
- salt to taste
Instructions
- Peel and dice the mango and place in a medium sized bowl.
- Add the remaining ingredients to a food processor and pulse until finely chopped.
- Combine chopped ingredients with diced mango.
- Mix well until all of the ingredients are well incorporated. Add additional salt and fresh lime juice to taste and enjoy with your favorite tortilla chips!
Notes
- Fresh Mangoes* - Make sure they’re soft but not too soft!
- Habanero and Jalapeño Peppers - You can use more or less chili peppers depending on how spicy you like your salsa.
- I prefer to use a food processor to very finely chop all ingredients and add to the diced mango. You can also simply use a knife to chop the cilantro, red onion, and jalapeños and then combine with the mango, lime juice, and salt.
- Pineapple Mango Salsa - To make pineapple salsa use only one mango and add in a cup of diced pineapple as well!
- Add Tomatoes - if you love fresh tomatoes in your salsa, add 1-2 small diced tomatoes to the diced mangoes before mixing in the additional ingredients.
- Add Bell Peppers - Another great addition to this salsa is a diced sweet bell pepper.
- Roasted Salsa - Another great variation of this recipe is to roast your ingredients (such as the tomatoes, bell pepper, chili peppers, and even mango!) and throw them all into a blender or food processor to pulse until smooth.
- This salsa keeps great in the refrigerator in an airtight container for 2-3 days. Keep in mind that as they sit, the mangoes will continue to soften which may affect the texture of the salsa!
I tried the recipe, it's really good.
Thank you for taking the time to leave a review, I'm so glad you enjoyed it! - Emilee