• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
×
Home » Healthy Appetizers & Hors D'Oeuvres » Mango Habanero Salsa

Mango Habanero Salsa

Jun 14, 2024 · by Valentina · 28 Comments

This post may contain affiliate links.

Jump to Recipe

Bright, beautiful and delicious, Mango Habanero Salsa has dozens of uses beyond a bowl of chips. It has an added touch of smoky Adobo sauce, and when that combines with seasonal sweet mangoes, the flavor is unmatched!

Top view of a black bowl filled with mango salsa with a small Habenero pepper right on top.

There is nothing I love more than delightful summer mango recipes. Okay, watermelon recipes are also up there, but the mangoes . . .

Not only is mango salsa my first choice to pair with perfectly salted tortilla chips, it's also an incredibly delicious condiment to serve with salmon, chicken and shrimp. It's especially amazing on Blackened Mexican Salmon.

Just one bite of this salsa, and you'll be hooked! It's sweet and spicy, smoky and tangy -- all at once.

Fresh and Beautiful Ingredients

Large terra cotta bowl full of ingredients for mango salsa with habeneros.
  • mango - There are some delicious mangoes you can find year-round, but for me the best mangoes are found during the summer, between May and late August. I absolutely adore Honey Mangoes (also known as Ataulfo mangoes), which I use in this recipe. You can use any in-season mango you like. A ripe mango should be slightly firm with a little bit of give when gently pressed with your fingers.
  • Habanero pepper - Bright orange when ripe, Habaneros are typically very small and have an irregular round shape. They kind of look like a tiny pumpkin, only with deeper grooves. They are VERY hot! Choose those that are firm and slightly shiny.
  • avocado - Diced avocados add a creamy element to the salsa, while not making it saucy. Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
  • tomato - Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color, or whatever the color is intended to be. I really like the pop of red color against the mangoes.

  • red onion - The red onion adds a nice crunch and its red-purple color is also a pretty addition. You can substitute with another onion variety, though red onions are sweeter which is excellent in a fruit salsa.
  • cilantro - Cilantro is a love it or hate it ingredient. I happen to love it. If you don't, you can skip it or basil would be a great substitute. Always try to choose perky bunches of deep green fresh herbs without bruising.
  • Chipotles in Adobo Sauce - This adds a delicious smoky flavor to the salsa. Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. This come in a can that you should be able to find in any major grocery store. If you need to substitute, use 1 teaspoon of smoked paprika or Ancho chile powder.
  • fresh lime juice

(See recipe card below for quantities.)

Pile of half a red onion, habenero pepper, mango, tomatoes and cilantro sprigs, on a cutting board.

How to Make it

- Juice your limes and set the lime juice aside. Wash and dry the tomatoes, pepper(s) and cilantro.

- Cut the avocado into a small dice and drizzle it with a bit of the lime juice. Cut the mango, onion and tomato into a small dice. I like to dice the onion a bit smaller than the other ingredients, and I seed the tomatoes (see Recipe Tips below). Add everything to a large mixing bowl.

Diced mango and diced avocado on a black cutting board.
Diced red onion and diced tomato on a black cutting board.

- Mince the Habenero pepper as finely as you can. Wash, dry and finely chop the cilantro. Add both to the bowl.

Tiny pile of minced orange habenero pepper and rouchly chopped cilantro, on black cutting board.

- Add the Chipotles in Adobo and lime juice and gently mix to evenly combine all of the ingredients.

Glass bowl with diced red onion, avocado, tomato, mango and chopped cilantro

Variations

  • Try other summer fruits! You can swap in papayas, peaches, plums or pineapple for the mango.
  • Mild version. I imagine you're here because you like a little heat in your salsa -- or maybe even a lot. As I mentioned above (under Ingredients), you can adjust the amount of pepper to your liking -- more or less. You can also skip it, as well as the Chipotles in Adobo, all together. If you do add the Chipotles in Adobo, for a more mild version, use just the sauce and be sure not to use any seeds.

Recipe Tips

  • Much like my Mango Manchego Salad, the measurements listed in the recipe do not have to be exact. So if you add a little more or less avocado, cilantro, etc., it will still work out, and still be delicious.
  • The pit of a mango is flat, and if you haven't cut a mango before, it could be tricky. This photographic guide will take you through the steps of How to Peel and Cut a Mango.
  • As I said, ripe mangoes are firm with a bit of give when gently pressed. For a salsa recipe, be sure they're not too soft, or they won't be as easy to cut. And same goes for the avocado.
  • Be careful when you touch the inside of the Habanero pepper -- you might want to wear gloves because if you touch your eyes, lick your fingers, etc. you'll feel the heat.
  • I always seed my tomatoes for a salsa. I prefer the final texture of the salsa better without seeds and the extra liquid. This is up to you. If you choose to do it, just use your fingers or a small spoon to scoop out the seeds. It's easy and quick.
  • The Habaneros should be minced as finely as possible. This is for two reasons. One, the tinier the pieces, the better its flavor will evenly mix into the salsa. And two, we want tiny bits of heat to combine with an otherwise sweet bite. Big pieces will overpower the bite.
  • I recommend starting with 1 teaspoon of minced Habanero pepper and then tasting it. If you want more heat, add the second teaspoon, or as much more as you'd like. I would continue to add to your taste, and if you really want more heat, use the seeds as well.

Serving Suggestions

Mango Habanero Salsa is so versatile and can be used in so many delicious ways.

  • Of course the salsa is an incredible appetizer to serve with chips.
  • Mix the salsa into salads. It'll add a kick to any fruit salad, and it's even great just tossed with greens.
  • I often serve it alongside grilled chicken, fish, seafood, pork or steak. It's particularly good with Coffee Rubbed Pork Tenderloin and Spicy Cilantro Shrimp. Serving either of these two together will make you a star!
  • Add a spoonful to a pretty endive leaf as an elegant hors d'ouevre or appetizer.
  • Serve the salsa as a colorful fresh condiment with all sorts of tacos, burritos or tostadas.
  • For a light lunch or dinner, it's tasty in lettuce cups with other ingredients, or even on its own as lettuce tacos.
  • Last, but definitely not least, it's amazing with Plantain Empanadas.
Top view of a black bowl filled with mango salsa with a tortilla chip sticking into the top.

Can you make it ahead?

  • Like most salsas, mango Habanero salsa is best when it's served freshly made.
  • I would not make this one more than 1 hour ahead of time. Or, you can get away with up to 3 hours ahead if you don't add the lime juice until you're ready to serve. It should be kept in a tightly sealed container in the refrigerator.
  • If you want to prep a bit the day before, you can chop the onion and juice the limes.

More Amazing Summer Salsa Recipes

  • Salsa Verde Recipe
  • Citrus Avocado Salsa
  • Strawberry Avocado Salsa
  • Watermelon Cucumber Salsa
  • Roasted Tomato Poblano Salsa
  • Roasted Hatch Chile Peach Salsa
  • Roasted Chile Pineapple Salsa

Enjoy Mango Habanero Salsa with absolutely anything you'd like. Maybe all you need is a spoon!? 😉

Black bowl filled with mango salsa with a small Habanero pepper right on top.

Mango Habanero Salsa Recipe

Valentina K. Wein
Mango Habanero Salsa has the added touch of smoky Adobo sauce, and when that combines with seasonal sweet mangoes, the flavor is unmatched! Bright, beautiful and delicious, this salsa has dozens of uses beyond a bowl of chips.
*Makes about 4 cups
5 from 10 votes
Print
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Condiments
Cuisine Mexican
Servings 10
Calories 76 kcal

Equipment

  • Chef's knife

Ingredients
  

  • 2 cups (about 1¼-pounds) mango, small dice (click for How to Cut a Mango)
  • ⅔ cup (about ¼-pound) red onion, small dice
  • ⅔ cup (about ½-pound) seeded tomatoes, washed, dried, small dice
  • 1 cup (about ½-pound) avocado, small dice
  • 2 tablespoons cilantro leaves, washed, dried, finely chopped
  • 1 teaspoon chipotles in adobo sauce, finely chopped
  • 2 teaspoons Habenero chile, washed, dried, minced
  • 5 tablespoons fresh lime juice, from about 1 (¼-pound) lime
  • salt to taste

Instructions
 

  • Mix everything together in a medium-sized mixing bowl, and season to taste with salt. (Here's How to Season to Taste.) Serve!

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 76kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 256mg | Fiber: 3g | Sugar: 8g | Vitamin A: 692IU | Vitamin C: 23mg | Calcium: 13mg | Iron: 0.3mg
Keywords good for summer bbq, appetizers for parties
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

More Appetizers & Hors D'Oeuvres

  • Light green bowl filled with strawberry and avocado salsa, with a halved strawberry on top.
    Strawberry Avocado Salsa
  • A few Spiced Avocado Fries on a white plate.
    Spiced Avocado Fries Recipe
  • Spinach Artichoke Dip with Gruyère
  • 4 Cucumber Canapes lined up vertically on white narrow plate with fresh dill poking up from each one.
    Cucumber Dill Canapé Recipe

Reader Interactions

Comments

  1. leah lesser

    June 01, 2019 at 1:41 pm

    5 stars
    Wow, amazing, and the colors are extraordinary! Delicious with mango or lime sorbet, thanks for sharing!

    Reply
    • valentina

      June 01, 2019 at 3:09 pm

      Thank you, Leah!

      Reply
  2. angiesrecipes

    June 01, 2019 at 9:36 pm

    This is definitely a favourite! I need to make a huge batch soon.

    Reply
    • valentina

      June 01, 2019 at 10:30 pm

      Thank you, Angie! So fun for summer. 🙂

      Reply
  3. 2pots2cook

    June 02, 2019 at 7:16 am

    5 stars
    Absolutely my cup of tea ! It makes a perfect salad to go out to the beach to have fish BBQ and serve together !

    Reply
    • valentina

      June 02, 2019 at 10:43 am

      Yes, SO delicious with grilled fish or shellfish! Lovely idea. Thank you so much. 🙂 ~Valentina

      Reply
  4. Kelly | Foodtasia

    June 02, 2019 at 7:54 am

    5 stars
    Valentina, this brightens up a barbeque! I love mangoes too. Living in Dubai we got imports from around the world. The market was like a big mango festival! so good over chicken or fish.

    Reply
    • valentina

      June 02, 2019 at 10:44 am

      Thanks, Kelly! I hope you love it. And it really is delicious over ice cream. Especially vanilla bean. 🙂 Enjoy. ~Valentina

      Reply
  5. Liz

    June 02, 2019 at 12:35 pm

    5 stars
    I could eat this salsa with a spoon! It is so versatile and I love every single ingredient!

    Reply
    • valentina

      June 02, 2019 at 3:59 pm

      Thanks, Liz! Me too -- just hand me a spoon. 😉 ~Valentina

      Reply
  6. Dawn - Girl Heart Food

    June 03, 2019 at 4:26 am

    5 stars
    Huh! I didn't know there were different varieties of mango! Learn something new everyday! Love how fresh and vibrant this salsa is, Valentina! And the addition of chipotle is just perfect. I could make a meal out of just this with some chips 🙂 Pinned! Have a wonderful week!

    Reply
    • valentina

      June 03, 2019 at 3:05 pm

      Thank you, Dawn. Ataulfo mangoes are my (current) favorite. If you happen upon them, I hope you'll grab one to try. Hope you have a great week, too! 🙂 ~Valentina

      Reply
  7. David @ Spiced

    June 03, 2019 at 5:09 am

    5 stars
    Interesting! I can't say I've ever paid attention to mango varieties. I'm totally going to pay attention now. And I love the bit of chipotle in this salsa...the spicy + sweet from mangoes is a great combination!

    Reply
    • valentina

      June 03, 2019 at 3:08 pm

      Thanks, David. Yes, keep an eye out. I love Ataulfo mangoes and Keitt are from Austrailia and usually huge and very delicious!! Enjoy! ~Valentina

      Reply
  8. Nancy

    June 03, 2019 at 11:04 am

    I LOVE the addition of some heat to this salsa!!! Will definitely be adding some to my next batch!!!

    Reply
    • valentina

      June 03, 2019 at 3:09 pm

      Thanks so much, Nancy. Hope you love it! ~Valentina

      Reply
  9. Marissa

    June 03, 2019 at 3:55 pm

    5 stars
    LOVE mango salsa and yours looks delicious enough to just eat with a spoon! Love all those vibrant colors!

    Reply
    • valentina

      June 03, 2019 at 4:23 pm

      Well, we both have fresh salsa on the mind today. 😀 Thanks for checking this one out! P.S. I do eat it with a spoon 🙂 ~Valentina

      Reply
  10. Kim Lange

    June 03, 2019 at 6:24 pm

    5 stars
    Sooooo delicious and fresh! Perfect for summer-time! Pinning too! xo

    Reply
    • valentina

      June 03, 2019 at 8:09 pm

      Thanks, Kim! For the comment and pin. 😀 ~Valentina

      Reply
  11. Eha

    June 03, 2019 at 9:45 pm

    5 stars
    Well, we Down Under have to get past winter chills ere we can prepare your rather delicious salsa: new to me as have not used any form of chilli ! Oddly, avocadoes are best in wintertime here - probably travelling from the balmier north. Mangoes tho' truly are a favourite summer fruit with over a dozen different kinds available, the Kensington Pride, the Calypso, R2E2, Nam Doc and Palmer being my favourites. Recipes are fine but most of us simply cut the cheeks off, put a big bib on, bend over the kitchen sink and enjoy . . . 🙂 !

    Reply
    • valentina

      June 04, 2019 at 7:08 pm

      Hi Eha, So great there are so many mango varieties available in the summer. I love them best on their own, too! Deliciously sweet and juicy. 😀 Cheers and thanks for visiting! ~Valentina

      Reply
  12. Mimi

    June 04, 2019 at 3:45 pm

    Beautiful. I love all of the flavors and textures and colors in this! I can sort of see it on ice cream. But I still like my dulce de leche flavor!

    Reply
    • valentina

      June 04, 2019 at 7:09 pm

      Ha! I'd probably grab the dulce de leche first, too, for the ice cream. 😀 Thanks for visiting Mimi! 🙂 ~Valentina

      Reply
  13. David Scott Allen

    June 05, 2019 at 4:05 pm

    Mango and avocado salsa has been my go to for serving with grilled salmon forever! Your recipe is a little different from mine… I’d love to try it this summer!

    Reply
    • valentina

      June 06, 2019 at 1:05 am

      Great minds think alike. 😉 Hope you love it. I would love to hear how you make yours. ~Valentina

      Reply
  14. Cathy

    June 15, 2024 at 1:03 pm

    5 stars
    Nothing says summer better than a fabulous salsa. This hits all the right flavors!

    Reply
    • Valentina

      June 17, 2024 at 10:11 am

      Thank you! I agree. 😉 ~Valentina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved