Mango habanero salsa is a great change up from a standard tomato salsa. It’s gluten free and dairy free and is super simple to make with just a few easy ingredients. Plus it’s paleo and Whole30 to boot! It clocks in at a total of 30 minutes to prep so it’s also quick to make. This salsa is a perfect recipe to use as a dip or as a topping for tacos or anything you would want salsa for.
Why You’ll Love This Recipe
- Versatile: This mango habanero salsa is the perfect upgrade to the regular tomato variety. It’s great on shrimp tacos or to add a twist to your nachos or simply as a standalone dip.
- Easy: You likely have all the ingredients beyond the mangos and habaneros on hand for this recipe already and it takes almost no effort to make.
- Impressive: Your guests don’t usually expect a mango habanero salsa to be served and with as easy as this recipe is it’s a simple way to impress your friends with something tasty and new.
- Tasty: A mango habanero salsa is one of my favorites. The sweet from the mango and the habanero give way to the spice without being too much. They use mango habanero salsa in a multitude of restaurants so why not make it at home?
Mango Habanero Salsa Ingredients
This recipe starts off with four Roma tomatoes or 2 beefsteak tomatoes (if using the beefsteak tomatoes remember to remove the white part of the stem before starting the recipe), 2 or 3 habaneros (depending on how spicy you want your salsa) with the stems removed, and one roughly chopped medium white onion.
You will also need a tablespoon of avocado oil or olive oil, and two roughly chopped mangos peeled and with the pits removed. Lastly you’ll need the juice from half a lime or about two tablespoons of lime juice, 1.5 teaspoons of salt or to taste, and a half teaspoon of garlic powder or to taste.
How to Make Mango Habanero Salsa
First off for this salsa, preheat the oven to 425 degrees F. Prepare your veggies (and tomatoes) and arrange them onto a baking sheet. Drizzle on the oil and toss the veggies around a bit to get them coated. Once the oven is preheated, place the baking sheet into the oven and roast for 25 minutes.
Optional Step: You can broil the veggie sheet for about 2 minutes at the end of the roast if you’d like a little bit more char on the veggies.
When cook time is up, remove the baking sheet from the oven. Add the mangos, cilantro, lime juice, salt, and garlic powder into a high powered food processor. Next add in the ingredients from the baking sheet and blend the whole mixture together until it’s smooth.
Habanero Note: Typically I roast 3 habanero peppers and add 2 to the processor. If you’re unsure on how spicy you want to go with this recipe, start with one and taste the salsa and then add as you wish.
Chill your mango habanero salsa for a few hours to let it cool completely before serving.
Serving and Storing Instructions
Drizzle this salsa onto some delicious shrimp or fish tacos or spice up your favorite nachos. Serving this recipe as a standalone dip for chips, sliced veggies, or crackers is a great appetizer option as well. Anything you can dream of for a regular salsa is ready for an upgrade and this recipe is perfect for it.
Great Recipe Pairings for Mango Habanero Salsa:
- Smoked Shrimp Tacos
- Sheetpan Fish Fajitas
- One Skillet Salmon Tacos
- Instant Pot Taco Meat
- Air Fryer Shrimp Fajitas
To store your mango habanero salsa simply place it into an airtight container and refrigerate. If you plan on having it in smaller portions and you have smaller containers, pre portioning it is a great option. This works especially well if you want to freeze some for later! It will keep well refrigerated about 5 days and much longer frozen for the future.
Other Homemade Dip & Sauce Recipes You’ll Love!
- Queso Mozzarella
- Homemade Special Sauce (Burger Sauce)
- Whole30 Barbecue Sauce
- Buffalo Chickpea Dip
- Southwest Ranch (Whole30)
- Mango Pico de Gallo
- 4 roma tomatoes, or 2 beefsteak tomatoes
- 3 habaneros, stems removed (2 habaneros for a less spicy salsa)
- 1 medium white onion, roughly chopped
- 1 tablespoon avocado or olive oil
- 2 mangos, ripe, peeled and pits removed, roughly chopped
- 1/2 cup loosely packed cilantro
- Juice of 1/2 lime
- 1.5 teaspoons salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- Preheat the oven to 425 degrees F. Place the tomatoes, habaneros and onion onto a baking sheet and toss to coat with the oil
- Place the baking sheet into the oven and roast for 25 minutes
- Add the roasted vegetables, mangos, cilantro, lime juice, salt and garlic powder into a high-powered food processor and blend until smooth
- Chill for a few hours to cool before serving
- If using beefsteak tomatoes, pull the white stem part out of the tomatoes before roasting.
- Habaneros: I typically roast 3 habaneros and only blend in 2 to start. I recommend starting with 1-2 habaneros and adding the rest to taste. You can always make the salsa spicier.
- Optional: when roasting the vegetables, you can broil for 2 minutes at the end to get more of a char on the vegetables.
Keywords: mango habanero salsa, mango habanero salsa recipe, habanero mango salsa
- Calories: 38
- Sodium: 3 mg
- Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
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