Best Mango Habanero Salsa
This Mango Habanero Salsa is sweet and spicy, flavorful, and way better than store bought salsa. It is bursting with bold fresh flavors. This homemade Whole30 approved salsa is great for vegetables, chips, grilled meats, and so much more!
Why You’ll Love This Salsa
- This salsa is much more flavorful than store bought.
- It is made with fresh ingredients and fresh tomatoes.
- Unlike many store bought salsas, this version is made without preservatives and without added sugar.
- In addition, it is made without onion and without garlic.
- It goes perfectly with Whole30 Guacamole!
- The mango adds a natural sweetness.
- It has the perfect balance between spicy and sweet.
- This recipe is Whole30 compliant, Paleo, Gluten Free, Dairy Free, Sugar Free and Low Carb.
What are Habanero Peppers?
Habanero peppers are a popular pepper from the chili pepper family. They are green as they grow and turn into an orange red color as they mature.
The Scoville scale is used to measure the heat index of peppers. This method uses Scoville Heat Units, or SHU, which measures the amount of capsaicinoids. This is the pungency or heat of the pepper. It is named after the creator, Wilbur Scoville, who created this method in 1912.
Mild heat is usually around 0 to 5,000 on the Scoville scale. Jalapeños are about 3,000 to 8,000 on the scale. Habanero peppers are anywhere between 100,000 and 300,000 on the scale. This means that Habanero peppers are significantly more spicy than Jalapeño peppers.
How To Make
First, preheat oven to 350 degrees Fahrenheit. Slice tomatoes in half and drizzle olive oil all over them.
Place tomatoes face down on baking pan with ridges. Bake for 15 minutes.
After 15 minutes, remove from oven. Add sliced habanero peppers, diced mango, and chopped red pepper on pan with tomatoes.
Then, return pan to oven for another 15 minutes.
After 15 minutes, remove pan from oven.
Add contents from pan and cilantro and sea salt to blender.
Blend on high for 5 to 30 seconds. The longer you blend, the thinner the salsa will become.
Finally, serve warm immediately or store in fridge.
Expert Tips & Tricks
The freshest ingredients yield the best results. Use fresh tomatoes, fresh cilantro, and fresh mango for the best Mango Habanero salsa.
Roasting the ingredients adds a ton of flavor! While this step can be skipped, it is highly recommended. The roasted veggies add a hearty and very slightly smoky flavor to the salsa.
De-seed habanero peppers for a less spicy result. Even with the peppers de-seeded, this salsa is still spicy!
For a more spicy option, feel free to leave habanero seeds in and add a jalapeño to the blender prior to blending.
Feel free to use peach or pineapple in place of the mango. This salsa will still have that sweet and savory flavor.
Variations & Add Ins
While this habanero mango salsa is great as is, here are some ideas to add to the blender.
Start with small amounts of any of these. Add one or two of these to the blender prior to blending. Then, blend, taste and adjust accordingly.
How to Serve & Store
This homemade salsa is versatile. Serve with chips, chopped veggies, pork rinds, tortilla chips, and more as a dip.
This salsa can also be served on top of chicken. For a fun idea, dip French fries into it!
Serve with these Cheese Quesadillas.
Serve on top of this Whole30 Taco Salad for a flavorful meal.
Store salsa in the fridge for up to 7 days. I have not tried freezing this salsa.
Frequently Asked Questions
I highly recommend de-seeding the habanero peppers. This salsa is still spicy even without the seeds.
Mango habanero salsa is a salsa made with both mangoes and habanero peppers. It is sweet and spicy!
Yes, roast habaneros to accentuate their bold flavor.
Habaneros are used in salsas, hot sauces and pastes.
Yes, habanero is significantly hotter than a jalapeño.
Habanero peppers are extremely spicy. On a Scoville scale, their heat index is between 100,000 and 350,000.
Yes, habanero peppers are natural. They are grown in Mexico and other Southern American countries.
You May Also Like
If you make this mango habanero salsa recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Side Dish recipes.
Get the Recipe: Best Habanero Mango Salsa
- First, preheat oven to 350 degrees Fahrenheit. Slice tomatoes in half and drizzle all over with olive oil.
- Arrange tomatoes face down on baking pan. Bake for 15 minutes.
- After 15 minutes, remove from oven. Add sliced habanero pepper, diced mango and chopped red pepper to baking pan alongside tomatoes.
- Bake for another 15 minutes.
- Then, remove from oven. Add contents to a blender. Add in cilantro and sea salt to blender.
- Blend on high for 5 to 30 seconds. The longer you blend, the thinner this salsa will become.
- Finally, either serve warm immediately or store in fridge unless ready to consume.
- Fresh tomatoes (not canned) yield the best result. Canned can be used, but this salsa won’t taste quite as fresh.
- Habanero peppers are VERY hot! Feel free to omit for a very mild salsa.
- De-seed habanero peppers for a medium spiced salsa. Leave seeds in for a VERY spicy salsa.
- Fresh or frozen mango chunks work.
- Blend salsa until desired consistency is reached. For a chunky salsa, only about 5 seconds of blending time is needed. For a very thin salsa, blend for about 30 seconds.
- Store leftovers in an airtight container in the fridge for up to 1 week.
- This recipe can be made without roasting the ingredients. Just blend everything together and serve. The roasting adds a ton of flavor, but this can be made much quicker without it.
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