This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer here.
Homemade mango habanero salsa is tangy, spicy, and sweet! It’s the ultimate party food and is an excellent alternative to traditional salsa recipes. Impress your guests with this fiery dip!
I love spicy food, and we tend to eat Mexican-inspired meals often in my house. I’ve been a huge fan of Mrs. Renfro’s Mango Habanero Salsa for a while now, and I couldn’t resist recreating it myself at home, but with a fresher take!
After a bit of trial and error, I’ve come up with a seriously delicious mango habanero salsa recipe. My whole family loved it, and I know you and your family will love it too.
This salsa with mango and habanero is restaurant-quality and so simple to put together. If you’ve been looking for the best salsa recipe to try, now you’ve found it!
Here’s what I’m going to teach you in this post:
- How to prepare my mango habanero salsa recipe, inspired by Mrs. Renfro’s Mango Habanero Salsa
- All of the ingredients and equipment you’ll need to recreate this salsa at home
- Different variations that you can try out to make this recipe your own! Plus, tips on how to get the best results
If you’ve never made homemade salsa, you’re in for a real treat. The flavors and textures are far more vibrant than anything you could buy at the store!
How to Make Mango Habanero Salsa
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Grab a large bowl. Add all of the ingredients, and make sure to stir well to combine everything thoroughly. Have a taste, then add in some more lime juice, salt, or cumin if you’d like.
STEP TWO: This step is optional, but if you have a food processor or a top-tier blender, I definitely encourage it!
Place half of the mango habanero salsa into whatever piece of equipment you have on hand and pulse just a few times until well combined. You want it to stay a little chunky! Transfer it back into the bowl and stir.
STEP THREE: Serve your dip with tortilla chips! If you have any leftovers, store them in the fridge in an airtight container. It will keep for up to 5 days.
Variations to this Recipe
- Feel free to add in more fresh veggies. Red, green, and yellow bell peppers are some of my favorites.
- Crank up the heat even more by adding in a jalapeño pepper as well. This variation is not for the faint of heart!
- Skip the blending step for very chunky results. It eats more like a salad this way and is just as yummy.
What to Serve With This Mango Habanero Salsa Recipe
Serve the salsa itself with plenty of chips for dipping. You can also serve alongside some guacamole and another type of salsa! I also love my avocado lime crema. For a Mexican-inspired meal, you can also pair it with any of the following:
- Air Fryer Tortilla Chips
- Air Fryer Nachos
- Chicken Fajita Wraps
- Instant Pot Chicken Taco Bowls
- Leftover Steak Fajitas
Tips for Making Pineapple Mango Habanero Salsa
- Be very careful when handling habanero peppers. They are very spicy, and if you’re not careful, you could accidentally rub your eye after touching one. Trust me — I know this from experience, and it’s super painful! I recommend that you wear gloves when cutting them, and make sure to wash your hands immediately after you’ve finished.
- You can play around with the spice level in this recipe. Simply add more habaneros (or those jalapeños I mentioned before) if you want more heat. If you don’t, be careful to remove the seeds of your peppers before adding them to the mix.
What is Habanero Salsa Made of?
Habanero salsa is typically made with habanero peppers, tomatoes, onion, garlic, lime juice, and some added seasonings. I’ve updated the classic recipe and have added mangoes as well as pineapple. I love the sweet and spicy flavor in my pineapple mango habanero salsa!
What Are the Best Tomatoes for Salsa?
My mango habanero salsa recipe calls for tomatoes, and I’ve left it up to you to choose your favorite. That said, some varieties are better than others when it comes to making salsa.
I like to use Roma best, and I try to avoid heirlooms as they have more seeds than I like in my dip.
Are Habanero Peppers Hot?
Yes, they are. Habaneros score 150,000 on the Scoville Heat Units test, which means that they are considered to be very hot.
You can take down the heat a bit if you remove the seeds and membranes before adding them to your salsa with mango and habanero, as that’s where most of the heat lives.
Do You Peel Tomatoes When Making Salsa?
You don’t have to! Some tomato-based sauces will call for you to peel your tomatoes before you get started, but you can skip that step here. That’s one of the reasons why this recipe is so easy!
Other Sauce and Dip Recipes You’ll Love:
- Buffalo Chicken Dip Without Cream Cheese
- Cheesy White Bean Tomato Bake
- 2 Ingredient BBQ Sauce
- Homemade Buffalo Sauce
- Honey Sriracha Sauce
- Cool Whip Fruit Dip
- 1 large tomato, seeded and diced
- 1 mango, diced
- 1 habanero pepper, minced
- ½ cup pineapple, diced
- ½ cup red onion, diced
- ½ cup cilantro (leaves and tender stems), chopped
- 1 lime, juiced
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon cumin
- Add all the ingredients to a large bowl, stirring well to combine. Taste, then add more lime, salt, or cumin as desired.
- (optional) Transfer half of the mixture to a food processor and pulse a few times until combined. Return the mixture to the bowl and stir.
- Serve with tortilla chips. Store leftover salsa in the fridge, covered, for up to 5 days.
Amount Per Serving: Calories: 59Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 109mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.