This easy chunky mango habanero salsa is the perfect combination of sweet and spicy. It’s bursting with fresh mango flavour, avocado and habanero peppers! Scoop it up with tortilla chips or spoon it over tacos for the ultimate summer recipe!
There is something about a sweet and spicy combo that always gets me excited.
Say hello to the best chunky mango salsa you never knew you needed until right now. This fresh and vibrant mango habanero salsa packs a delicious spicy kick! The sweetness of fresh juicy mangoes, zingy coriander (cilantro), onions, and creamy avocado kissed with habanero pepper is absolutely delicious. And for all my tomato haters, this recipe does not contain tomatoes!! It’s super healthy, oil free, vegan and absolutely addictive. This is the type of salsa you can enjoy with chips, scooping it up, on grilled chicken, fish tacos, make tostadas, anything!
It’s perfect for summer entertaining, BBQs, Cinco de Mayo or when you are craving something refreshing and tasty. Everybody will be raving!
Ingredients you’ll need
This tasty dip has just 7 simple ingredients. Here’s what you need:
- Mangoes: fresh ripe mangoes make this salsa extra juicy and sweet. Look for some that are soft but not too soft.
- Red capsicum (bell pepper): any colour of capsicum will work but I love that pop of red, plus red is a little more sweeter and has the best flavour in my opinion.
- Habanero pepper: packs a punch in terms of heat so you’ll want to be careful to not use too many. Make sure to wash your hands after touching.
- Avocado: helps balance out the sweetness and spice.
- Red onion: brings a nice contrast to the mango’s sweetness
- Cilantro (coriander): brings a fresh aroma
- Lime: for a zesty touch
- Salt: to tie everything together
How make mango habanero salsa
Making mango salsa is so easy and only requires a few simple steps!
- Prep the mango. Cut off the cheeks, slice in a grid and scoop out the cubes.
- Finely dice the bell pepper, habanero pepper, and onion. Remove the seeds from the habanero, unless you want it really spicy.
- Assemble the salsa. In a medium/large bowl, combine the mango, red pepper, onion, habanero and coriander (shown above), add a pinch of salt and a big squeeze of lime. Give a good stir (shown below).
- Serve mango salsa at room temperature or chilled.
Ways to serve
- With Tortilla chips!
- Taco topper. I originally came up with a similar version of this recipe when I made my chipotle shrimp tacos.
- Lettuce wraps. If you gravitate towards lighter meals in the summer, try making lettuce cups with your favorite protein and top them with this salsa.
- Salad base. You can even turn this salsa into a salad. Simply add black beans, corn, quinoa, some shredded lettuce or even massaged kale, and you have yourself a delicious healthy summer salad!
- Meat or fish: serve on top of cooked steak, grilled salmon, chicken or prawns (shrimp).
While this recipe is delicious as is, here are a few different ingredients you can add, swap to make it a bit more your own:
- Use jalapeño or serrano pepper instead of habanero peppers.
- Increase or dial down the spice factor by adding more peppers or removing the seeds from one or two
- Swap half the mango for a different fruit such as pineapple, peaches or tomatoes
- Omit the avocado and add cucumber instead, like my Honey Chipotle Shrimp Tacos with Mango Salsa recipe
- Add minced garlic or a dash of ground cumin for extra flavour
How long does it keep?
Since it has avocado added, this mango salsa should be served shortly after preparing. It will keep for up to 2 days in an airtight container in the fridge! I love bringing it to BBQ’s and picnics!
What are Habanero peppers?
Habanero peppers are one of the spiciest chile peppers in the world and one that adds a brilliant heat to salsa and sauces without burning your taste buds. They are green as they grow and turn into an orange red colour as they mature. On a Scoville scale (spice level scale), their heat index is rated between 100,000 and 350,000 SHU. Whereas jalapeños are about 3,000 to 8,000 on the scale. Therefore habanero peppers are significantly more spicy than Jalapeño peppers!
Do I need to de-seed the habanero peppers?
I highly recommend de-seeding the habanero peppers. This salsa is still spicy even without the seeds.
Can you use frozen mango?
No. Mango salsa is best with fresh mangoes. The texture would be mushy and watery if frozen mangoes were used.
More Mexican inspired recipes
Baked Sweet Potato Mushroom Tacos
Vegan Lentil Cauliflower Taquitos
If you try this mango habanero salsa recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Fresh Mango Habanero Salsa
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 6
- Category: Snack, Appetizer, Condiment
- Method: Chopped
- Cuisine: Mexican
- Diet: Vegan
This easy chunky mango habanero salsa is the perfect combination of sweet and spicy! It’s bursting with fresh mango flavour, avocado and habanero peppers! Scoop it up with tortilla chips or spoon it over tacos for the ultimate summer recipe!
- 1 large firm avocado, cut into chunks
- 1 1/2 heaping cups diced mango (from 2 large ripe mango)
- 1 red capsicum (bell pepper), finely diced
- 1/2 a small red onion, finely diced
- 1 habanero pepper, seeded and minced
- 1/4 cup fresh chopped coriander (cilantro)
- Juice of 1 small lime
- Salt to taste
- Place the diced mango, capsicum (bell pepper), onion, habanero and coriander, add a pinch of salt and a big squeeze of lime. Give a good stir.
- Serve with tortilla chips and enjoy!
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