Homemade mango habanero salsa made with sweet fresh mangoes, pineapple, tangy lime, and spicy habaneros as key ingredients. It is great to serve as a condiment with grilled fish and chicken, serve on burgers or spoon on salads, just to mention a few.
We have been making this mango salsa for the past couple of years over summer, and it always delivers! It makes one feel like one is away somewhere far away, on holiday! Okay, sounds a bit like a tongue twister but I have a feeling you get the gist. It also makes for a great gift, that you can give to your loved ones on holidays such as Easter and Christmas or to serve for Cinco de Mayo celebrations.
- Mangoes - use ripe, fresh mangoes. The mango helps add sweetness as well as balance out the taste of the spicy habaneros.
- Habanero - unless you like your mango habanero salsa extremely spicy, I would say remove the seeds since these tend to be very hot.
- Pineapple - adds a sweet, tropical flavor to the salsa.
- Red onion - for that perfect tangy taste.
- Bell pepper - for the crunch and cool taste. I like to use red bell pepper for the pop of color.
- Lime juice - which can easily be substituted for lemon juice.
- Spices - cumin and salt to compliment the spicy-sweet taste from the mango and habanero.
- Cilantro - for a fresh herby flavor.
One of the reasons why I love this homemade mango and habanero salsa so much, is how versatile it is. Some favorite variations that you can use:
- Use parsley in place of the cilantro.
- Substitute the habanero for other types of chillis, such as jalapenos.
- Use red tomatoes in place of the red bell peppers. Remove the fleshy pulp and seeds so the salsa doesn't end up too watery.
- Use fruit and berries such as strawberries for a fruity taste, just like in this mango salsa recipe with strawberries.
- Stir in some avocado for a creamy taste. Make sure to pick ripe but firm mangoes, to prevent the salsa from getting mushy.
How to make Mango Habanero Salsa
Here are the easy steps involved in making this habanero mango salsa with pineapple!
- Peel the mango using a knife or vegetable peeler and dice as much of the flesh as possible. Discard the seed and set the diced mango pieces aside, in a large bowl.
- Next, dice the habanero, pineapple, red onion, cilantro, and bell pepper. Transfer the chopped fruit and vegetables to the bowl with the chopped mango.
- Stir in the cumin, salt, and lime juice then combine. For best results, allow the habanero mango salsa to chill in the fridge for at least 30 minutes, before serving.
- Serve the mango habanero salsa on salads, tacos, nachos or simply use it as a condiment for your favorite dishes!
This habanero mango salsa is best served on the same day. It will keep in the fridge when stored in an airtight container for 2 days. Although you can freeze it by storing it in suitable containers for up to a month, I would not recommend it as it ends up being mushy after thawing.
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Mango Habanero Salsa
- large mixing bowl
- salad spoons - to mix the habanero mango salsa
- 2 mangoes
- 1-2 habanero peppers (start with one habanero, combine, taste, and only add the second one if you prefer your mango habanero salsa spicier).
- 1 small red onion
- 1 cup pineapple
- 1 red bell pepper
- ¼ cup cilantro
- juice from one lime
- ½ tsp cumin optional
- pinch of salt or more to taste
- Peel the mango using a knife or vegetable peeler and dice as much of the flesh as possible. Discard the seed and set the diced pieces aside, in a large bowl.
- Next, dice the habanero, pineapple, red onion, cilantro, and bell pepper. Transfer the chopped fruit and vegetables to the bowl with diced mango pieces.
- Stir in the cumin, salt and, lime juice then combine. For best results, allow the salsa to chill in the fridge for at least 30 minutes, before serving. Use your mango habanero salsa as a topping on Mexican salads, on tacos, burrito bowls, or simply enjoy it as it is.
- This habanero mango salsa is best served on the same day. It will keep in the fridge when stored in an airtight container for 2 days. While you can freeze the salsa for up to one month, I would not recommend it as it ends up mushy after thawing.
- Avocados - to add some creaminess. Use ripe but firm avocados to prevent the salad from ending up mushy. Also, add the avocado just before serving.
- Tomatoes - stir in tomatoes, but remove the fleshy part.
- Jalapenos - use other types of chili, such as jalapenos.
- Cilantro - can easily be substituted for chopped parsley.