Habanero Mango Salsa

Key Ingredients and Substitutions

You only need a handful of ingredients for fresh mango salsa. With so many ingredient options, you can add a few of your favorites (or leave one of ours out) to make your customized version. For our version, we include:

The full ingredient list and measurements are listed in the printable recipe below.

• Mangos: Any variety of mango can be used, but look for mangos that are ripe but not overly ripe. They should be soft to the touch, like an avocado, but not mushy. You can also use pre-cut or sliced mangos if you can find them at your local grocery store.
• Red Peppers: These peppers will not add any heat but will add crunch. We prefer the flavor of red bell pepper, but you can sub out yellow or green.
• English Cucumbers: This may seem like an odd ingredient, but they are cool, refreshing, and slightly sweet, which balances out the peppers.
• Red Onion: Besides adding a pop of color, they also add crunch. You can substitute pickled red onions if you are not a fan of raw onions. I would avoid substituting white or yellow onion, which can overpower the salsa.
• Habanero Peppers (with seeds removed): Similar to a Scotch bonnet pepper, habanero peppers are spicy but not the hottest pepper available. You will want to remove the seeds and stems to reduce heat. Also, wear gloves when handling or immediately wash your hands after cutting. Jalapeño peppers are a great substitute and not as hot. If you want an even milder pepper, use a poblano. It will give you great flavor without all the spice.

How to Serve Mango Salsa

There are so many options for serving spicy mango salsa, and it will bring a fresh flavor to whatever you decide to add it to. These are some of our go-to options:

• As a dip with our homemade tortilla chips or pita chips
• On top of baked, grilled, or seared tuna
• As a topping on baked or grilled chicken
• As a condiment on fish or shrimp tacos
• With quinoa or rice
• In a burrito bowl
• As a topping for chicken or beef fajitas tacos

How to Make Mango Habanero Salsa

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.

Pro-tip: Mango salsa is best served fresh, so make it the day you plan on enjoying it. Also, make sure your mangos are ripe to get the most flavor. Unripe mangos can be bland.

1. Dice Habanero Pepper: There are a couple of options for dicing a habanero -my hand or with a mini-food processor.

• To dice habanero by hand, wear gloves or immediately your hands after handling. Using a cutting board and sharp knife, cut the pepper in half, remove the stem and seeds, and then dice the pepper. Discard the stem and seeds and thoroughly clean the cutting board and knife.
• To dice habanero using a food processor, remove the stem and seed, then place the pepper in a food processor. Pulse until the habanero is very finely diced. Discard the stem and seeds and thoroughly clean the food processor to remove any oil residue left behind by the pepper.

2. Cut the Mango: Mangos have a long, flat seed in the middle, so cut vertically along each side just past the seed. Using a knife, score the mango flesh without breaking the skin. With a large spoon, remove the flesh by detaching it from the skin.

3. Combine Ingredients: In a serving bowl, combine the mango, red pepper, English cucumber, red onion, and finely diced habanero, along with fresh lime juice, apple cider vinegar, olive oil, garlic powder, kosher salt, and black pepper then gently toss. Top with cilantro.

4. Enjoy: Chill for at least 10 minutes, then serve as a dip with our homemade tortilla chips, topping for shrimp tacos, or on our seared tuna steak.

Make-Ahead and Storage

Make-Ahead: The salsa can be made up to a day in advance, but the mangos will release additional juice and become softer.

How to Store: Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions