Mango Habanero Salsa

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. Clocking 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.

  • Author: bailey
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: meatless
  • Method: oven
  • Cuisine: american
  • Diet: Gluten Free


  • 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


  1. Preheat the oven to 425 degrees F. Place the tomatoes, habaneros and onion onto a baking sheet and toss to coat with the oil
  2. Place the baking sheet into the oven and roast for 25 minutes
  3. Add the roasted vegetables, mangos, cilantro, lime juice, salt and garlic powder into a high-powered food processor and blend until smooth
  4. 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.

Nutrition Facts:

  • Calories: 38
  • Sodium: 3 mg
  • Fat: 1 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 1 g

Did you make this recipe?