This Mango Habanero Salsa is a classic Mexican recipe that’s made with just a handful of ingredients.
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You might see it served finely chopped as chunky mango habanero salsa, but I like it as a creamy and smooth salsa. No milk or dairy product added!
My favorite ways of serving it – on top of Ensenada Fish Tacos or with scrambled eggs.
Warning, this delicious recipe has a BIG spicy kick, but don’t worry. I’ll show you how to reduce the heat.
Table of Contents
🌶️ Ingredients
- Mango
- Habanero peppers
- White Onion
- Garlic clove
- Olive Oil
- Water
- Salt
Here, we’re using frozen ripe mangoes that have been thawed. The juices from the thawing will help with the blending. Yes, you can also use fresh mangoes, just make sure they are very ripe.
Swap out for red onion to add more sweetness.
Optional additions: fresh lime juice and fresh cilantro.
🥣 Instructions
- Heat oil in a large skillet.
- Add the spicy habaneros. Cook for 3 minutes.
- Then add the onion and garlic.
- Cook for another minute.
- Add the mango and water. Cook for 2-3 minutes.
You can also do this under the broiler on a baking sheet.
Look for habaneros at grocery stores that are orange color and the skin is not wrinkled. They are hotter than jalapeno peppers on the Scoville Scale. If this is your first time handling spicy habanero peppers, wear gloves.
Fruit salsa recipes are very common in Mexico. Some other favorites include Pineapple Pico de Gallo, Avocado Mango Salsa, and Mango Pico de Gallo.
- Remove the ingredients from the skillet.
- Place in a large bowl and let them cool down for a few minutes.
This is a spicy salsa! It also depends on the pepper itself. Some peppers are spicier than others.
🔥 How to Adjust the Spice Level:
- To reduce the heat and to make a milder salsa: Use 1 habanero and add ½ cup more of mango. Or, add a tablespoon brown sugar or a splash of pineapple juice.
- To increase the heat: Make the salsa recipe as written below. Taste it, then decide whether you want more heat. If you still want it spicier, then add 1 more habanero to the blender.
- Place the ingredients in the blender.
- Pour in the water and blend until smooth.
Don’t forget to add salt. Taste for good measure. Adjust to your liking.
For a chunkier salsa, pulse in a small food processor.
Want to make it last longer? Pour in a splash (about 1 tbsp) apple cider vinegar. It will change the flavor slightly and make it tangier, but the salsa can last up to 1 week if you add vinegar.
🫙 Storing Instructions
Place leftover salsa in an airtight container and store in the fridge for up to 4 days. To freeze, place in a sealable bag and remove as much air as possible. Thaw in the fridge and use as normal.
👩🏼🍳 More Mexican Salsa Recipes
This Mango Habanero Salsa tastes so good on top of Tacos de Camaron! It’s the perfect combination of sweet and spicy flavors that you don’t want to miss.
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Mango Habanero Salsa
Ingredients
Instructions
- Heat oil in a large skillet.
- Add the habanero peppers. Cook for 3 minutes.
- Stir occasionally so the habaneros cook evenly.
- Add onion and garlic. Cook for 1 minute.
- Then add the mangoes and ¼ cup of water.
- Let simmer for 2 minutes.
- Remove from heat and let cool slightly.
- Put the cooled ingredients into the blender along with the salt and ½ cup water.
- Blend until smooth.
- Taste for salt. Adjust to your liking.
- Pour into a serving bowl and enjoy!
Notes
- To reduce the heat and to make a milder salsa: Use 1 habanero and add ½ cup more of mango. Or, add a tablespoon brown sugar or a splash of pineapple juice.
- To increase the heat: Make the salsa recipe as written. Taste it. If you still want it spicier, then add 1 more habanero to the blender.
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