Sweet and spicy fruit salsa with roasted mango, habanero, onions, and garlic. Perfect for chip dipping or topping tacos, enchiladas, chicken, pork, grilled meats, shrimp, or fish. Tastes so much better than store bought salsa. Plus it's super easy and comes together in under 20 minutes. Can't beat that for fresh salsa!
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- Oven - with broiling function
- Food processor - I like the Ninja Fusion with blender, food processor, and smoothie attachments.
- Fresh mango - Check out this post for a breakdown on how to cut mangoes into cheeks. If you can't find fresh mango, you can substitute for frozen mango. Defrost the frozen mango, and let drain. I would skip roasting for the frozen mango.
- Habanero peppers - Tiny little peppers but they pack a punch! If you can't find them, try substituting for jalapeños or serrano peppers.
- Tomatoes - Fleshy tomatoes with less juice and seeds are better here. I like to use plum or Roma varieties.
- Cilantro - If you don't like cilantro, you can omit it or swap for parsley.
- Limes - pick up a few extra in case they aren't very juicy.
If you love mangoes, try out this other mango recipe, Mango Pico de Gallo.
This is a fairly easy recipe that comes together quickly, but there are a few tips to make this recipe a success.
Habanero peppers are spicy little guys, and you want to avoid getting their juices on your skin, eyes, or breathing the vapors.
- Wear gloves when handling hot peppers, like habaneros.
- Leave habaneros whole when roasting to decrease the spicy vapors.
- Use caution with vapors from broiling the peppers! The smoke may burn your eyes or throat.
- Make sure to turn on your hood vent.
You have 2 options to roast your veggies: under the broiler, or on the stovetop with a cast iron pan.
- BROIL: Toss mango cheeks, habanero, tomato halves, and onion quarters with vegetable oil, then arrange them on a foil lined baking sheet. Broil for about 5-8 minutes, until skins are blistering. Turn halfway through.
- CAST IRON: Alternatively, you can roast the veggies in a cast iron pan on the stove top. Heat a cast iron over high heat. Coat mango cheeks, habanero, tomato halves, and onion quarters with vegetable oil, and sear until skin is blistering, for about 5-8 minutes. Use tongs to rotate halfway through. This method make make more pepper vapors, so use caution.
After veggies have cooled, you can remove the skins from the tomatoes and peppers. It is not necessary, but they should peel right off after blistering.
Choose your level of heat
Since these habanero peppers are little, but pack a spicy punch, I suggest adding them to the food processor one half at a time and tasting in between until you get the perfect level of spiciness.
For milder salsa: Remove seeds and scrape inner membranes from habaneros. Add habaneros one half at a time until you reach your desired level of spiciness.
For spicier salsa: Keep seeds and membranes on when blending. Add a second or third habanero until you reach your desired level of spiciness.
Don't forget to taste as you go!
Have some people in your bunch that want spicy and some that want mild? Add one half habanero first and pulse. Remove half of the salsa from the food processor. This will be your mild batch. Add additional habanero halves to the food processor until you get the right level of spicy, and this will be your spicy batch.
- Spice up chicken (check out How to cook perfect juicy chicken breasts every time)
- Use as a topping for tacos
- Add as a sauce to rice bowls
- Try it on Easy Cajun Blackened Shrimp
- Perfect for fresh fish like tuna or salmon
- Great for grilled meats
- Use as a top sauce for enchiladas
- Dip for tortilla chips
- Make with Mango Pico de Gallo and Roasted Chili Corn Salsa (Chipotle Copycat) for a chip dipping trio
Yes! Thaw the frozen mango chunks and drain. You can also squeeze them in a cheesecloth or tea towel to release any extra liquid from freezing. Skip roasting mango when using frozen pieces.
It can be as spicy as you want it to be! I recommend starting off by adding one habanero half at a time. Add more and taste as you go to make it as spicy as you want it to be.
To prevent your salsa from being too watery, remove seeds from the tomatoes and squeeze out any excess liquid from them prior to blending. Using fleshy tomatoes like Roma or plum varieties will help with this too.
If you find your salsa to be too watery after blending, try straining it through a cheesecloth to remove excess liquid.
Other recipes to try:
- Roasted Chili Corn Salsa (Chipotle Copycat)
- Mango Pico de Gallo
- Easy Cajun Blackened Shrimp
- Roasted Vegetable Pesto and Feta Flatbread Wraps
- How to cook perfect juicy chicken breasts every time
Roasted Mango Habanero Salsa
- food processor
- 1 mango cut into cheeks
- 1-2 Habanero peppers
- ½ pound Roma or plum tomatoes halved
- ½ white onion quartered
- 3 cloves garlic
- 1 handful cilantro rough chopped
- 1-2 limes juiced
- salt and pepper to taste
- BROIL: Toss mango cheeks, habanero, tomato halves, and onion quarters with vegetable oil, then arrange them on a foil lined baking sheet. Broil for about 5-8 minutes, until skins are blistering. Turn halfway through. ORCAST IRON: Alternatively, you can roast the veggies in a cast iron pan on the stove top. Heat a cast iron over high heat. Coat mango cheeks, habanero, tomato halves, and onion quarters with vegetable oil, and sear until skin is blistering, for about 5-8 minutes. Use tongs to rotate halfway through.
- PREP: Squeeze the excess liquid and seeds out of the tomatoes before adding them to the food processor. This will help your salsa be less watery. Peel skins off mango. Optional: Remove skins from the tomatoes and peppers. They should pull right off after broiling.
- BLEND: Add mango, habanero, tomatoes, onion, garlic to food processor and pulse until desired consistency. Add in cilantro, lime juice, salt, and pepper to taste. For milder salsa: Remove seeds and inner membranes from habaneros. Add habaneros one half at a time until you reach your desired level of spiciness. For spicier salsa: Keep seeds and membranes on when blending. Add a second or third habanero until you reach your desired level of spiciness.
- SERVE: Serve warm or chilled with tortilla chips, or as a topping for chicken, tacos, fish, or enchiladas. Salsa tastes the best after chilling for 30 minutes - 1 day.
- STORE: Store in an airtight container in the refrigerator for 3-5 days.
- Pictures show the habanero sliced in half before roasting, but I have found it is better to LEAVE THEM WHOLE for roasting. This cuts down on the amount of spicy vapors emitted.
- Use gloves when handling spicy peppers.
- Be cautious of pepper vapors when broiling, they may burn your eyes or throat.
- Start by adding one habanero, blending, then tasting. If you want more heat, add the second habanero pepper.
- I pick up a few extra limes in case they aren't very juicy.
Any questions? I'd love to help! Drop a comment below or send me an email!