My easy Mango Habanero Salsa has an excellent balance of sweet and spicy. Made by mixing chunks of fresh mango, tomato, habanero pepper and cilantro together and can be stored in the refrigerator for up to 4 days.
Mango Habanero Salsa
When I like to add more color and flavor to my typical family dinners, I make this delicious habanero salsa as a side dish.
This salsa is rich in flavor and vibrant in color and loaded with fresh mango, cilantro, tomatoes and hot pepper. Seriously, it is AMAZING.
And the best part is, this recipe is super quick and easy to make! You will just have to chop and then combine all the ingredients, and ta-da! You will already have the best accompaniment to your dishes.
Ingredients
Mango. I prefer to use a ripe fresh mango that is not too soft or firm because they tend to have a sweet taste.
Habanero Pepper. A hot type of chili. If habanero pepper is not available, you can use jalapeno or serrano. They will work just fine! I recommend to deseed the habanero pepper before cutting to make it less spicy because it is VERY hot!
Red Onion. I like to use red onion in my salsa recipes because it has some sweetness.
Tomato. Tomato adds a mild sweetness and beautiful color to this dish. Plus, can you ever call salsa a salsa without tomatoes?
Cilantro. I highly recommend using fresh cilantro in making this recipe.
Seasoning: I use salt, ground black pepper, and ground cumin.
How To Make Mango Habanero Salsa?
One: Finely chop tomato, mango, Habanero pepper, red onion and cilantro.
Pro Tip: I highly recommend wearing gloves when cutting the habanero pepper. And make sure not to touch your skin; otherwise, you will burn.
Two: Add all the chopped ingredients to a large mixing bowl, season with salt, ground black pepper and ground cumin.
Three: Mix to combine, then serve.
Pro Tip: If you like a smoother salsa, use a food processor and mix or puree all the ingredients until it reaches the desired smoothness.
Recipe Variations
- White onion can be used in place of red onion. It is said that white onions are stronger in flavor than red onions.
- Squeeze a bit of lemon juice into your salsa mixture to bring out the flavor of all ingredients.
Serving Suggestions
Personally, I like to dip my nachos and in crackers this sweet-spicy Habanero Salsa with Mango.
Also, seafood like shrimp and crab meat goes so well with this salsa.
Recipe FAQs
Refrigerate for up to 3-4 days if stored in an airtight container.
Yup! You may prepare this recipe up to 4 days ahead of time and store it in the refrigerator.
It is not recommended because the salsa will lose some of its flavors and become watery as a result of the process.
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Recipe Card
Chunky Mango Habanero Salsa
Equipment
Ingredients
- 1 cup mango , finely chopped
- 1 cup habanero peppe , finely chopped
- ยพ cup red onion , finely chopped
- 2 cups tomato , chopped
- 1 cup cilantro , finely chopped
- 1 teaspoon salt
- ยฝ teaspoon ground black pepper
- ยฝ teaspoon ground cumin
Instructions
- Finely chop tomato, mango, Habanero pepper, red onion and cilantro.
- Add all the chopped ingredients to a large mixing bowl, season with salt, ground black pepper and ground cumin.
- Mix to combine, then serve.
Notes
- I highly recommend wearing gloves when cutting the pepper. And make sure not to touch your skin; otherwise, you will burn.
- If you like a smoother salsa, use a food processor and mix or puree all the ingredients until it reaches the desired smoothness.
- I recommend to deseed the habanero pepper before cutting to make it less spicy because it is VERY hot!
Martha
Delicious and fresh salsa. I love it!