Bring sweet heat to the table with this easy roasted mango habanero salsa—the sweetness of the mango and the spicy habanero peppers are a perfect combination. Serve it with tortilla chips, spoon it over grilled chicken or fish, or use it in tacos, nachos, and rice bowls! Keep it spicy, and mix up peach habanero salsa.
Key Ingredients
Highlight the best of summer produce and make this quick roasted salsa recipe in under 20 minutes using a handful of ingredients.
- Tomatoes: Roma tomatoes or tomatoes on the vine roast and blend well, but you can use cherry or grape tomatoes.
- Bell Pepper: Red bell pepper adds color and a slightly sweet flavor to balance some of the heat.
- Onions: A sharp white onion is my go-to for this salsa, but yellow or red onion is a great substitute. You can even roast green onions in the pan and blend them into the salsa if you prefer.
- Habanero Peppers: These fiery little peppers give the mango habanero salsa recipe its signature sweet heat.
- Jalapeño Peppers: Layer the heat with a green or red jalapeño pepper.
- Garlic: Include four fresh garlic cloves for the best flavor.
- Salt: Sprinkle a small amount of sea salt or coarse kosher salt over the ingredients before they roast to tie everything together.
- Mangos: Sweeten things up with ripe, fresh mangoes. The juicy mango cools things down just enough to balance out the heat of the habanero. Look for round-shaped mangos that feel slightly soft to the touch and have a sweet aroma near the stem. If they are still firm, you can let them ripen on the counter for a few days.
- Lime Juice: Fresh lime juice from two limes adds brightness to the homemade salsa.
- Cilantro: Stir in a bit of finely chopped fresh cilantro to finish the dip.
Additions and Substitutions
- Experiment with mix-ins. Replace some of the lime juice with a splash of lemon juice, white wine vinegar, orange juice, or apple cider vinegar to switch up the flavor.
- Swap the fruit. Try juicy peaches, papaya, nectarines, or fresh pineapple instead of mangos.
- Adjust the heat. Control the heat of the salsa by removing the seeds and membranes from the fiery habanero peppers, or opt for milder options like serrano peppers or jalapeño peppers if you’re sensitive to spicy food. You can scale up the spice level by adding an extra habanero (or two!) if you like some extra heat.
- Control the consistency. If you don’t like smooth salsa, small dice the fresh fruits and vegetables and combine them in a large bowl with bright lime juice for a chunkier salsa.
How to Make Mango Habanero Salsa
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to prep the salsa ingredients, then arrange the tomatoes, bell peppers, onions, habaneros, jalapeños, and garlic cloves in a large skillet.
Step 2: Dry roast them over medium-high heat for for 3–5 minutes, turning them as needed until the veggies soften and char. Let them cool slightly.
Tip
Keep an eye on the chiles. If they start to dry out or blacken, pull them early to avoid burning.
Step 3: Transfer them to a food processor or blender. Add the mangoes, lime juice, and cilantro and process until smooth. If you’ve got the time, let the salsa chill for 10 to 15 minutes.
Grilling Instructions
Preheat a gas grill by setting all the burners to high for 10 minutes. Lightly spray or coat the tomatoes, onions, bell peppers, habaneros, jalapeños, and garlic cloves with olive oil. You can grill the tomatoes, onions, and peppers directly on the grates or use a grill pan—whichever you prefer.
Grill for 5 to 7 minutes, turning as needed. Keep a close eye on the peppers and garlic—they cook quickly and only need a couple of minutes.
Roasting Instructions
Preheat the oven to 275℉ (135℃) and arrange the tomatoes, onions, bell peppers, habaneros, jalapeños, and garlic cloves on a rimmed baking sheet lined with parchment paper or a silicone mat. Roast for 8 to 12 minutes, keeping an eye on the chiles so they don’t burn.
Expert Tips
- Prioritize fresh ingredients. This mango salsa recipe is one of my favorite ways to use fresh summer produce, so the fresher the ingredients, the better it’ll taste.
- Handle the chiles with care. Wear gloves and wash your hands well after handling habanero and jalapeño peppers.
- Prepare the mangos. Check out this article explaining how to cut a mango.
- Chill before serving. You can serve the salsa at room temperature or let it rest in the fridge for 10 to 15 minutes, allowing the ingredients to settle and combine.
Whip up the roasted mango habanero salsa and serve it with one of these tasty meals!
How to Use Mango Habanero Salsa
Mango habanero salsa pairs perfectly with grilled or thin-cut chicken breast, baked shrimp skewers, fried salmon bites, carne asada, or fish tacos. Try it with flavorful blackened mahi mahi tacos!
Serve the fresh mango salsa with your favorite tortilla chips, crackers, or air fryer pita chips at your next BBQ or gathering.
What To Do With Leftovers
- Refrigerate: You can store the leftover salsa in an airtight container or jar for about two weeks, thanks to the natural acidity of the fresh limes.
- Freeze: Transfer the salsa to a freezer-safe container or bag, careful to remove any excess air. It will freeze for 4 to 6 months.
Frequently Asked Questions
Can I make this recipe in advance?
Make a double batch and store it in the fridge for up to two weeks. This mango habanero salsa tastes even better as it sits and the flavors combine.
What does mango habanero sauce taste like?
Roasted mango habanero salsa is sweet, spicy, and full of flavor. You’ll taste the sweet mango first, then feel the heat from the habanero.
But don’t worry; the tanginess of the lime and that added savoriness from roasting the ingredients balances everything out.
More Flavorful Salsa Recipes:
Mango Habanero Salsa
- 3 medium Roma tomatoes, stemmed and cut in half
- 1 medium red bell pepper, stemmed, deseeded, and cut in half
- 1 large white onion peeled and cut in half
- 2-3 habanero peppers, stemmed, deseeded, and cut in half
- 2 jalapeño pepper, stemmed, deseeded, and cut in half
- 4 garlic cloves, peeled
- 1 teaspoon kosher salt
- 2 medium mangos, peeled
- 1 lime juice, one lime
- ¼ cup cilantro leaves, finely chopped
- Use a sharp knife to prepare the salsa ingredients, then arrange the tomatoes, bell peppers, onions, habaneros, jalapeños, and garlic cloves in a large skillet.
- Dry roast them over medium-high heat for for 3–5 minutes, turning them as needed until the veggies soften and char. Let them cool slightly.Tip: Keep an eye on the chiles. If they start to dry out or blacken, pull them early to avoid burning.
- Transfer them to a food processor or blender. Add the mangoes, lime juice, and cilantro and process until smooth. If you’ve got the time, let the salsa chill for 10 to 15 minutes.
- Prioritize fresh ingredients. The best thing about this peach salsa is that it highlights fresh summer produce, so the fresher the ingredients, the better it’ll taste.
- Handle the chiles with care. Wear gloves and wash your hands well after handling habanero and jalapeño peppers.
- Prepare the mangos. Check out this article explaining how to cut a mango.
- Chill before serving. You can serve the salsa at room temperature or let it rest in the fridge for 10 to 15 minutes, allowing the ingredients to settle and combine.
How to Can Mango Salsa
Canning the mango salsa is a great way to enjoy summer flavors all year round. But here’s the thing: since mango salsa is low in acid, you’ll need to add a bit more to make it safe for water bath canning. Don’t worry. I’ve got you covered! Just follow the canning instructions below.
1. Sterilize Your Supplies
Wash your canning materials, including jars, and lids with warm, soapy water. Then, fill a large stockpot or canner with enough water to cover the jars plus one inch.
Bring the water to a rolling boil, then reduce the heat to a simmer. Carefully lower the jars into the water and let them sit for 10 minutes. Using canning tongs, remove the hot jars and place them on a clean kitchen towel or canning rack—not your countertops.
Prep Tip
Lower the heat and do not boil the water after adding the jars.
2. Prepare the Salsa
Follow the instructions in the recipe card below for how to make the best mango habanero salsa, but adjust the amount of acid you include so you can safely can the salsa.
- ¾ cup distilled white vinegar
- ½ cup lime juice
3. Ladle the Salsa Into the Jars
Place a wide-mouth canning funnel into a sterilized jar and ladle in the salsa, leaving ½-inch of headspace (space between the top of the jar and the salsa).
Wipe the rim and threads with a clean towel, then secure a sterilized lid. Screw the band on evenly and firmly until you feel resistance.
4. Can the Salsa in Water
Bring water to a boil in a large stockpot or canner. Carefully place the salsa jars into the boiling water using canning tongs, careful so the jars don’t touch. Cover and process for 10 minutes.
Prep Tip
Leave space between the jars since overcrowding can cause the glasses to shake and break.
5. Let the Jars Cool
Carefully remove the jars using the canning tongs and set them upright on a dry towel or canning rack. Do not tighten the lids and let them cool for 12 to 24 hours.
Prep Tip
During this time, you will hear the sound of the lids popping as they seal. If the jars do not seal, you can reprocess them or refrigerate the salsa and use it within a week.