Roasted Mango Habanero Salsa

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This Roasted Mango Habanero Salsa Recipe is the perfect combination of sweet and spicy. It’s full of flavor and easy to make!

Prep Time 10 mins
Cook Time 15 mins
Chill Time 15 mins
Total Time 40 mins
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Mango Habanero Salsa in a bowl next to Tortilla chips.

This Roasted Mango Habanero Salsa Recipe is the perfect combination of sweet and spicy. It’s easy to make and very delicious! This flavorful salsa is made with roasted tomatoes and habanero chilies and then blended with the sweet flavor of fresh mangos. It’s tangy, smoky, and very delicious, and the bold flavors of this salsa are a crowd favorite. Serve with your favorite tortilla chips as an easy appetizer, with chicken or fish tacos or spicy salmon bowls. Y’all are going to love this homemade mango habanero salsa.

🫑 Ingredients 

This recipe requires a handful of ingredients, but the key ingredients will be the mangos and habanero chilies. So let’s dive in and see what’s in this recipe:

  • Ripe Mangoes. You can use any variety of mangos for this recipe; make sure they are ripe and full of sweet juice. Depending on which mango you use, you may get a different flavor. We explain the different varieties below so you can buy the right one!
  • Habanero Peppers. These chilies pack a punch of heat depending on their color. Unripe habaneros that have very minimal heat are the green ones. Orange and red are the most common colors of mature habaneros, but you may also find them in the store with a yellow, white, or purple color. We explain below which combination of habaneros for the level of heat you can tolerate.
  • Red Onion
  • Fresh Tomatoes. We like to use heirloom tomatoes for this recipe because they have a lot of juice and sweetness. We typically will use 1 red and 1 yellow tomato.
  • Garlic
  • Red Bell Pepper
  • Fresh Cilantro
  • Fresh lime juice
  • Olive Oil
  • Salt and Pepper
Veggies on a baking pan for roasting.

🥭 How to tell when a mango is ripe

Make sure your mangoes are nice and ripe for this salsa recipe! There’s nothing worse than a tough and tart mango. Some mangos change color when they become ripe, and typically you will know they are ripe when they give a little when you squeeze them. Hard mangoes are unripe and won’t have the right taste or texture. You can buy them hard at the grocery store, but you must check them daily until they ripen. 

🥭🥭 Varieties of mangos

There are so many mango varieties out there and this article is a great resource when referencing which mango to buy throughout the year. Each mango variety has a distinct flavor and unique texture, so we recommend using one that is sweet and fruity for this recipe. Here are some of our favorites and what color they should be.

  • Glenn: Sweet and Fruity. This mango has orange-tinged skin.
  • Valencia Pride: Sweet and Fruity. This mango has a yellow-colored skin with a reddish tint when it ripens.
  • Palmer: Sweet and Fruity. This mango is yellow with a reddish tinge when it ripens. 
  • Francis: Sweet and fruity. This mango has green overtones that become yellow and takes a golden hue when it ripens.

🔪 How to cut a mango

While there are many methods to cut a mango, this is how we cut a mango:

  • Stand the mango vertically on the stem.
  • Using a large chef’s knife, cut down and around the pit on one side. Start about 1/4″ from the center, following the curve of the pit.
  • Repeat the same cut on the other side of the pit.
  • Without cutting through the peel, use a paring knife to score the mango into squares, and then push on the back of the peel bringing the flesh out.
  • Use a spoon to scoop out the mango chunks from the peel.

🌶 What habaneros to use for the spice level

These spicy peppers pack a punch of heat depending on their color. Unripe habaneros that have very minimal heat are the green ones. Orange and red ones are the most common colors of mature habaneros, but you may also find them in the store with a yellow, white, or purple color.

  • For a mild heat flavor, we recommend using 2 green habaneros without the seeds.
  • For a medium heat flavor, we recommend using 1 green habanero chile with 1 yellow, red, or orange habanero without the seeds.
  • If you cannot find habaneros at your grocery store, you can substitute them with jalapeño peppers or serrano pepper. However, these are still hot peppers, so for mild heat, skip half the seeds, and for a medium heat flavor, use all the seeds. 

🎥 Video Tutorial 

Check out my TikTok Video on how I made this delicious salsa!

@eatlovenamaste

Roasted Mango Habanero Salsa!! This salsa is so delicious and easy to make!#salsa #mangosalsa #roastedmangosalsa #habaneromangosalsa

♬ SALSA JAM NO.1 – Jaycee Mante

📄 Instructions

There are 2 ways you can make homemade salsa with mangos. You can make chunky mango habanero salsa, or smooth roasted-flavored salsa, which is what we do in our recipe. To make a chunkier salsa, skip the roasting step, dice all ingredients into small pieces, and toss the fresh ingredients together. To make it smooth, like a traditional salsa recipe, here’s what you need to do: 

  • Chop the ingredients. Slice tomatoes in quarters, slice the onion in half, remove the stem from the peppers, and chop the garlic. Place all on a large sheet pan, drizzle with oil, salt, pepper, and roast/broil at 450℉ for 15 minutes.
  • Cut the mango and prep other ingredients. Cut the juicy mango to make about 2.5 cups, and coarsely chop the cilantro. 
  • Blend. Add all broiled ingredients to a blender with the mango and cilantro. Add 2 tablespoons of lime juice and a pinch of salt and pepper. Blend until smooth. 
  • Taste and adjust seasoning. Feel free to add more lime juice or salt and pepper to taste before adding to a bowl.
  • Cool for 15 minutes. After making the mango salsa, let it cool for a good 15 minutes to let the flavors come together. 
dipping a tortilla chip in mango salsa.

❔ FAQs

How to store this fresh mango salsa

Once you’ve made this mango salsa recipe, keep it in the fridge for up to 7 days in a tightly sealed container.

If you go with the chunky salsa route, keep in mind that ripe mango will soften the longer it sits in the fridge, so it may only be enjoyable for 2-3 days after you make it. 

How to serve Manga Habanero Salsa?


– Add it to fish tacos or chicken tacos
– Add to spicy salmon bowls
– Serve with tortillas
– Add it to quesadillas

This vibrant Roasted Mango Habanero Salsa is such an easy recipe that’s full of flavor. The roasted veggies, the spicy habanero peppers, and the fruit salsa of mangos are a winning combination. We hope you all love our spicy mango salsa recipe. Enjoy! ♡

Roasted Mango Habanero Salsa

5 from 10 votes
This Roasted Mango Habanero Salsa Recipe is the perfect combination of sweet and spicy. It's full of flavor and easy to make!
Roasted Mango Habanero Salsa with a chip
Prep Time 10 mins
Cook Time 15 mins
Chill Time 15 mins
Total Time 40 mins
Yields 2 cups

Ingredients

  • 2 tomatoes (1 red and 1 yellow) quartered (we prefer heirloom tomatos)
  • ½ red onion, halved
  • 2 garlic cloves
  • 2-3 habanero peppers, deseeded * see notes
  • 1 red bell pepper, deseeded
  • 2 ripe mangos
  • 2 tbsp olive oil
  • generous pinch of salt and pepper plus more to taste
  • 2 tbsp lime juice plus more to taste
  • handful of fresh cilantro

Instructions

  • Preheat oven. Set the over 450 degrees F on the broil or roast setting and line a baking sheet with foil.
  • Chop the ingredients. Slice tomatoes in quarters, slice the onion in half, remove the stem from the peppers, and chop the garlic. Place all on the prepared pan, drizzle with oil, salt, pepper, and roast/broil for 15 minutes.
  • Cut the mango and prep other ingredients. Cut the juicy mango to make about 2.5 cups, and coarsely chop the cilantro. 
  • Blend. Add all broiled ingredients to a blender with the mango, and cilantro. Add 2 tablespoons of lime juice and a pinch of salt and pepper. Blend until smooth. 
  • Taste and adjust seasoning. Feel free to add more lime juice or salt and pepper to taste before adding to a bowl.
  • Cool for 15 minutes. After you’ve made the mango salsa, let it cool for a good 15 minutes to let the flavors come together. Plus salsa is better served cold with tortilla chips.

Notes

  • For a mild salsa, we recommend using 2 green habaneros without the seeds
  • For a medium salsa, we recommend using 1 green habanero with 1 yellow, red, or orange habanero without the seeds.
  • If you cannot find habaneros at your grocery store, you can substitute them with jalapeño peppers or a serrano pepper. These are still hot peppers, so for mild heat, skip half the seeds, and for a medium heat flavor, use all the seeds. 
Course: Appetizer
Cuisine: Mexican-Inspired
Diet: Gluten Free, Vegan, Vegetarian
Keyword: habanero salsa, mango habanero salsa, roasted salsa

Nutrition Facts

Serving2cupsCalories285.43kcalCarbohydrates39.13gProtein3.94gFat15.18gSaturated Fat2.17gPolyunsaturated Fat1.82gMonounsaturated Fat10.52gSodium16.95mgPotassium838mgFiber6.33gSugar30.39gVitamin A5316.19IUVitamin C177.07mgCalcium55.37mgIron1.3mg
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  1. 5 stars
    Wow this was really fresh, with a nice hint of spiciness. Better than anything I’ve bought at a store.