Say hello to your new favorite happy hour accomplice - mango habanero salsa! This easy recipe is made with spicy habanero peppers, juicy mango, and ripe avocados, this salsa is sweet yet hot, creamy yet tangy, and makes the perfect dip with a side of chips! Add some color to your dinner by pairing this fresh salsa with chicken or fish too.
Happy Cinco de Mayo from me and this rather large bowl of spicy and hot mango habanero salsa! Although I don't typically require a festive day to enjoy an endless amount of chips and salsa, I'll use this particular holiday as the perfect excuse.
You don't have to wait around for Cinco de Mayo to around each to enjoy this mango habanero salsa though. It's perfect for your run-of-the-mill happy hour or party and even makes an excellent side for dinner. If you're a fan of fresh juicy mangos (and a little heat), you'll swoon over this salsa!
- Lime - Fresh lime juice is best in this mango habanero salsa recipe. In a pinch, store-bought lime juice will work but it may not be as potent so you will need to add a little more.
- Mango - Make sure your mango is ripe. It should be a little soft when you apply some pressure to it.
- Avocado - This is what adds a little creaminess to the salsa. Like the mango, make sure you use a ripe avocado. It should be soft when you squeeze it gently.
- Habanero pepper - The tiniest little pepper that packs some serious heat! Wash the peppers before chopping them up and be careful what you touch after you've sliced them open. Don't touch your eyes, your mouth, or your baby until you've had a chance to wash your hands with soap!
Habanero pepper tips
Never used a habanero pepper before? Here are a few tips to ensure you use them correctly and your salsa is top notch:
- Remove the rind and seeds from the habanero peppers. This is super important. The seeds and rind will make this salsa very hot.
- A little goes a long way. This recipe includes 3 - 6 small habanero peppers for a reason. Use 3 if you aren't too sure about how hot you want it and use 6 if you're a seasoned pro and are confident you like things fiery.
- Use small pieces. You really want to chop up the peppers into tiny little pieces, not big chunks. The key is to have little specks of habanero floating around in the dish so you have a little bit of spiciness in every bite.
- WASH YOUR HANDS. I said this above but I'll say it again. Once you've chopped up the peppers, immediately wash your hands with soap. Don't touch your eyes - trust me.
How to cut a mango
Ahh slicing up a mango. This can be a daunting task if you don't know how to do it but I'm here to tell you that it's actually super easy!
Mangos have a long and thin core in the middle of the fruit. The good part (the part that's juicy and soft) is around the core. We call these the "cheeks" of the mango.
The first step to cutting a mango is to cut the cheeks. Do this with a sharp knife and slice about ⅔ of the way to the center of the mango around all 4 sides. The knife should glide effortlessly through the mango. If you are feeling some resistance, you've hit the core and you need to cut a little closer to the edge of the mango.
You should now be left with 4 cheeks and a rectangular core. You can toss the core part away or, like my husband likes to do, suck off any excess flesh from the core like you would chicken wing.
Dice up each of the cheeks by making vertical and horizontal cuts down the mango. Try not to cut all the way down to the skin. Then flip the cheek inside out and the pieces of mango will pop right out! Use a spoon to scoop the chunks off the skin.
How to make this salsa
This mango habanero salsa recipe is very straightforward and easy. Simply add all the ingredients to a large bowl and squeeze the lime juice over top. With a spoon or a rubber spatula, mix all the ingredients together to distribute the lime juice. Do this gently as you don't want to mash the avocados.
Place the bowl in the fridge for at lest 20 minutes so the salsa can chill. It's best when the mangos are slightly cool 😉
This salsa is best served fresh and chilled. When ready to enjoy, serve in a large bowl alongside your favorite chips - these grain-free Siete chips are my go-to.
Don't be fooled though, this salsa functions as more than just a dip! You can also use this mango habanero salsa as a side dish at your next backyard BBQ or use it as a garnish and spoon it over some salmon or chicken too!
I would also be remise if I didn't recommend serving this with a skinny jalapeño margarita or grapefruit margarita.
Want to make this mango habanero recipe your own? Here are a few quick swaps I recommend to change things up a bit:
- Add pineapple! You can either add this in to the mix or swap it out with the mango. The juice from the pineapple pairs perfectly with the heat from the peppers.
- Add some shrimp to the mix. This is perfect if you want more or a substantial dish or snack. I recommend using chilled cocktail shrimp and cutting them into pieces.
- Similarly, add some black beans and corn to the salsa if you want to bulk it up a bit. This sounds perfect pool side!
Frequently Asked Questions
Yes, if you don't want your salsa as hot, a jalapeño will work and doesn't have as potent of a spicy kick to it.
This salsa is best enjoyed fresh. However, if you have some left over, store it in an airtight container in the fridge for up to 3 days. The lime juice will help keep the avocados and mango fresh.
This salsa pairs perfectly with your favorite chips or use it as a side dish alongside grilled chicken or salmon.
Make sure to check out these other savory dishes:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Mango Habanero Salsa
- 3 - 6 small habanero peppers - depending on heat preference
- 2 mangos
- 1 medium red pepper
- ¼ red onion - about ½ cup
- 1 avocado
- ¼ cup cilantro
- 2 limes - for juice
- Wash and dry the habanero peppers. Remove the seeds and the rind from each of the peppers. Finely chop the pepper into small pieces and place in a large mixing bowl (and wash your hands with soap!).
- Cut the mango by slicing off the “cheeks” of the fruit with a sharp knife. Make vertical and horizontal slices down the cheeks, making sure not to cut all the way through the skin. Turn the cheek inside out and scoop the mango cubes into the mixing bowl with a spoon.
- Chop the red pepper and red onion into small pieces, dice the avocado, and finely chop the cilantro leaves. Place all into the mixing bowl.
- Squeeze juice of the 2 limes over the bowl and stir with a large spoon to mix everything up and distribute the lime juice. Place the bowl in the fridge for at least 20 minutes to chill and serve with your favorite chips!
Sue Rollins says
Made this this week and it was so good. My boys ate it all up!