This juicy, roasted mango habanero salsa recipe is a perfect combination of sweet and spicy. Roasted tomatoes and onion, fresh mango, fiery habanero peppers, lime juice, and cilantro combine to create a spicy salsa delicious on everything from tacos to chips!
Why You'll Love This Dish
This is spicy mango salsa using fresh ingredients to create an incredibly flavorful salsa. Roasting the mango habanero salsa lightly caramelizes the fruit, bringing out the sweetness of the mango and onion.
Habanero peppers are very hot. They reach 100,000 to 350,000 on the Scoville scale. The Scoville scale is used to measure the spiciness or heat of peppers. Comparatively, a jalapeño pepper only reaches about 5,000!
Deveining, deseeding, and roasting the peppers go a long way toward tempering their heat.
Combining mango with spicy habanero peppers produces a wonderfully balanced condiment that strikes a lovely balance between sweetness, heat, and acidity.
Juicy mango, savory roasted tomatoes, spicy habaneros, bright lime juice, a hint of sharp fresh garlic, and earthy cilantro combine to produce a vibrant fruit salsa you'll love.
What You'll Need
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- Fresh Tomatoes I like to use roma tomatoes.
- Mango You can chop fresh or canned mango.
- Habanero I recommend using 1 to 2 habanero peppers, deveined for a milder salsa.
- White Onion Try red onion for a sweeter salsa.
- Fresh Garlic Fresh Garlic Omit this if you don't have fresh garlic on hand.
- Fresh Cilantro
- Limes I use the juice of 1 to 2 small limes depending on how tangy you like your salsa.
- Salt My preference is always kosher salt.
- Olive Oil is optional for the roasting stage. I add olive oil to this oil sprayer and always have it on hand.
How to Make Habanero Mango Salsa
Step One: Deseed and devein the habanero. Chop your cilantro. Place your mango, tomato, onion, and peppers, sprayed with olive oil if using, on sheet trays to roast. Season with salt.
Step Two: Roast at 400 degrees Fahrenheit for about 30 minutes, or until you see some darkened edges on the tomatoes, peppers, and onion, and the mango starts to caramelize.
Step Three: Remove from the sheet tray, then place everything in the pitcher of a blender or a food processor. I used a mini food processor here for easy cleanup.
Step Four: Blend until you reach your desired consistency. I like this to be pretty well blended, but if you prefer a chunkier salsa, don't blend it for as long. Do be careful, though, as chunkier salsas can have spicy bites of habanero!
Traditional Salsa You can omit the mango and instead roast more tomatoes for a more traditional homemade salsa.
Red Bell Pepper Swap tomatoes for red bell peppers for a sweeter variation of this mango salsa recipe.
Less Spicy Use just one habanero.
More Spicy Use three deveined and deseeded habaneros. You can try one habanero that is not deveined or deseeded, but it may be blow-your-hair-back spicy!
How to Store
Habanero mango salsa can be stored for about a week in the fridge.
You can freeze roasted salsa, as well. Place it in an airtight container (I like to use gallon freezer bags) for up to 4 months.
Yes! They are much spicier than jalapeños. If you are concerned about the level of spice, add just one deseeded and deveined habanero. you can always add another after tasting.
If using frozen mango, you should first defrost it and pat it dry so that it can roast properly.
The mango should have brightly colored red or orange skin that gives a little when pressed lightly. It should be fragrant and sweet.
Yes, but they will take longer to roast. Strain, pat dry, and roast on a separate sheet tray to monitor doneness.
Absolutely. Store in an airtight container, like a gallon freezer bag, and freeze for up to 4 months.
How to Serve
Homemade mango habanero salsa can brighten up a variety of dishes. Try the ideas below!
Quesadillas Dollop some on a Carne Asada Quesadilla using our Ranchera Meat recipe! This is great with spicy pickled onions.
Enchiladas Try a bit on these Slow Cooker Chicken Enchiladas.
Esquites Serve with your favorite Mexican main dish and a side of these esquites - a delicious warm corn salad.
Tacos Serve as a fresh, spicy condiment with these Spicy Potato Soft Tacos or these Fish Tacos and some tortilla chips!
Eggs I love adding a spoonful of salsa to eggs in the morning!
Salad Try adding a dollop to your favorite salad.
Serve it as an appetizer for your favorite holiday party, sports event, or any other gathering with friends or family!
- Wear gloves when handling habaneros! This will prevent any potential burning when you undoubtedly touch your face later that day. Plastic gloves are excellent for this.
- Use a paring knife when deveining the habanero. Using a spoon can sometimes cause a little spray, and again, I'm looking out for your eyes!
- For an added depth of flavor and concentrated sweetness, roast your vegetables and fruit for other recipes. Roasted vegetables are an easy, delicious side that we eat often in my home.
Other Recipes You'll Love
If you're in the mood for more pineapple, try these recipes:
Roasted Mango Habanero Salsa
- Mini Food Processor or Food Processor, or Blender
- 4 roma tomatoes
- 2 cups chopped mango about one 20 oz can, juice strained
- 1 to 2 habanero peppers sliced in half, deveined and deseeded
- ½ white onion peeled and quartered
- 1 clove garlic unpeeled
- 1 to 2 limes juice of, about 2 to 4 tablespoons
- 1 cup fresh cilantro lightly packed
- kosher salt to taste
- olive oil optional, for roasting
- Place the tomatoes, onion, habanero, and mango on a sheet tray, spraying or brushing with olive oil and seasoning with salt.
- Roast in a 400 degree Fahrenheit oven for about 30 minutes, until the edges start to darken.
- Add all ingredients to a mini food processor, food processor, or high speed blender.
- Blend until you reach your desired consistency, taste for seasoning, and serve.
- I recommend a slightly thick sauce without too many large chunks or you may get a very spicy bite of habanero.
- Using a paring knife to devein the habaneros will limit the chance of it spraying and potentially getting in your eyes.
- Wear gloves when handling habaneros. This will prevent any potential burning when you undoubtedly touch your face later that day. Plastic gloves are excellent for this.
- Fridge This salsa can be stored for about a week in the fridge.
- Freezer You can freeze roasted salsa, as well. Store it in an airtight container (I like to use gallon freezer bags). It should stay fresh for up to 4 months.
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