Mango Habanero Salsa

by Erin @ Food Doodles on April 25, 2021

This mango habanero salsa is crazy delicious. It makes a festive dish full of zingy flavor, sweet mango-forward sensations, and finishes with a big kick of heat (that’s only for spice-lovers!). It’s a great way to serve up a party. It also happens to be naturally vegan and paleo.

You can serve this salsa with chips as a colorful sweet and tangy appetizer or enliven a chicken, pork or fish dinner. This easy salsa recipe has got zip and zeal and will turn any meal into a tasty explosion of spicy, sweet flavor.

hand dipping chip in mango habanero salsa


  • Mangos
  • Parsley
  • Red onion
  • Olive Oil
  • Lime Juice
  • Habanero pepper

This sweet and spicy salsa is so quick and easy, you just prep all the ingredients, throw it all together, and stir.

Let it chill for at least an hour so that the flavors fully develop, and serve!


I prefer fresh ingredients, but if you want perfectly cubed bright orange mango bites, using frozen mangos may be the best option. Just dethaw the mangos and proceed as usual. It will keep up to 3 days in an airtight container in the fridge.

ingredients for mango habanero salsa

How to handle habaneros?

This is an important must-read before you jump to the recipe!

It is extremely important how you handle habaneros. These peppers are very hot and likely to cause burns if handled without care. Don’t ruin your day – instead, take the necessary precautions.

Wear plastic gloves! And don’t touch your face or anyone else even with your gloves on!

Habanero has a 5-chili heat factor 🌶🌶🌶🌶🌶 and can sting and burn your hands in seconds. They’re much hotter than jalapenos, and before the appearance of the ghost pepper, habaneros were considered one of the hottest peppers in the world.

But don’t be afraid, I’ve got solutions for properly handling these eye-opening peppers.

Mango Habanero Salsa ingredients in a bowl

Put on gloves!

Put gloves on both hands. Put the peppers in a colander and rinse with cool running water. Place the peppers on a cutting board, cut the tops off and discard the stems.

Contrary to popular belief, the heat of peppers is not only in the seed pod, but the majority of the heat lies in the membranes of the inner walls.

How to deseed and devein habaneros

To deseed and devein peppers, after you cut the top off, use a small sugar spoon to dislodge and scoop out the seed pod, the white membranes, and the seeds. You can also use your thumb to scrape out the heat, as long as you are still wearing your gloves.

Once the pepper has been cleared of the bulk of the heat, you can add a little olive oil and rub out any residual heat from the flesh of the pepper.

Mango Habanero Salsa mixed up in bowl

How to carefully cut habanero peppers

Then cut the habaneros in half lengthwise, cut into thin strips, and then finely dice into smaller pieces.

For intense heat, you could leave the membrane, but even without the seeds and veins, the habanero will always add a spark to any dish.

Leaving the seeds can add a bitter taste, so it is best to remove as many as possible.

closeup of bowl with mango habanero salsa

Clean up carefully

And don’t forget to wash utensils, cutting boards, and any surface you used to minimize coming into contact with residual oils.

In short, handle with care, and remember, to get a fabulous salsa, it’s all about balancing the flavors.

What if you feel the burn

Capsaicin is the active oil in peppers that brings on the heat. Unfortunately washing with soap and water won’t always stop the stinging burn because this oil doesn’t dissolve in water.

To help neutralize the burning sensation and get some relief, wash your hands with rubbing alcohol, dish soap, and water. These have properties that dissolve the oil. Just put it on your hands and wash with water repeatedly until the burn stops. You can also use olive oil to soothe the burn.

If by chance, one of your guests can’t take the heat – milk, yogurt or sour cream dilutes the capsaicin as it dissolves the fats in these dairy products. It’s an effective solution for reducing heat when your mouth is on fire. But the key here is the fat, so low-fat dairy will not do the trick.

Want to remove all the heat?

If you want to take ALL of the heat out of these peppers and leave only the flavor of the habanero, then soaking it in alcohol works best.

To do that, once you have completed the deseeding process, completely submerge and soak the pepper in Tequila or vodka for 3 hours.

This will completely remove the heat left in the flesh and leave you with only the smoky citrus flavors of the pepper. If you soak it for 2 hours, it will have the heat of a jalapeno. As a bonus, using this method you can take the habanero-infused tequila and slip it into a spicy adult cocktail.

bowl of mango habanero salsa with chips

If you don’t do dairy, drinking tomato juice or eating a fresh lemon or lime will help neutralize the sensation.

If you get it in the eyes, don’t rub them! You may have oil on your hands, and you don’t want to make it worse. Blink rapidly to start tear production which will help flush out the oils.

You can use a saline solution to reduce the burning. It doesn’t remove the oils, but it does temper the sting.

All that being said, this luscious mango habanero salsa has a sweet side.

overhead shot of mango habanero salsa

Don’t want to use a habanero pepper?

This salsa is a 10 out of 10 on the spiciness scale. If you don’t want it that spicy, you can use half a habanero. No much how much you use, be sure to chop it very finely so you don’t get any large bits of habanero in there.

For something less spicy, jalapeno also works!

What to serve with this mango habanero salsa

This zippy mango habanero salsa is great with chips. It also goes well with just about everything from grilled chicken to tender pork loin, and it’s especially nice with grilled fish.

  • While you’re making the salsa and firing up the grill, sip on this refreshing Frozen Pineapple Margarita.
  • Vegan Tortillas. work well with fish tacos, chili-lime chicken wraps, or slow cooker pork carnitas. Topped off with this amazing salsa, it’s sure to be great.
  • If you’re thinking about grilling salmon, I found some tips that might help you grill it to perfection. From Foodie Crush The Best Grilled Salmon.
  • If mangos are on sale, you’ll need 3 more mangos to serve these popsicles for dessert Mango Lassi Popsicles.
  • Or with just two extra mangos with some pineapple, bananas, and orange juice, you can try these Tropical Sunrise Popsicles.
  • If you’d rather have a cookie for dessert, these Coconut Lime Macaroons should pair well with the tropical setting you created with this spectacular salsa.

Spice up your drinks

If you decide to soak the habaneros to remove a little heat, pour the lightly infused habanero tequila into your favorite spicy cocktail and kick it up a notch.

If you have a habanero pepper leftover, you can infuse a bottle of alcohol overnight. Add a shot to some lemonade with a sugar rim and you’ll be dancing all day long.

That’s it! I hope you enjoy this salsa! If you make it or any other recipe you find here, I would love to see pics of your fine creations on Instagram, Facebook and Twitter! Just tag #fooddoodlesrecipes so I can easily find them! 😉

Mango Habanero Salsa
Prep Time
15 mins
Cook Time
15 mins
Servings: 8 people
  • 2 mangos diced
  • 2 teaspoons fresh parsley chopped
  • ½ red onion chopped
  • 1 tablespoon olive oil
  • 1 lime juiced
  • 1 habanero pepper pitted and finely minced
  1. Put on plastic gloves. And don’t touch your face or anyone else even with your gloves on!

  2. To deseed and devein the habanero, after you cut the top off, use a small sugar spoon to dislodge and scoop out the seed pod, the white membranes, and the seeds. You can also use your thumb to scrape out the heat, as long as you are still wearing your gloves. Once the pepper has been cleared of the bulk of the heat, you can add a little olive oil and rub out any residual heat from the flesh of the pepper.

  3. In a large mixing bowl, combine all the ingredients and stir well.
  4. Chill until ready to serve.
  5. Store in an airtight container for up to 3 days.

Leave a Comment

{ 14 comments… read them below or add one }

1 Keira Ball May 10, 2021 at 16:25

Looks delicious! Love the combination.


2 Donny May 3, 2021 at 20:33

I love mango salsa but never thought to add habanero to it. It’s so good! Thanks!


3 georgie May 2, 2021 at 11:32

This looks so fresh and pretty! love all the flavour combinations


4 Stacey Crawford May 1, 2021 at 19:40

I had mango salsa at a restaurant one time & it was so good. I’m thrilled to find a recipe to make it at home!


5 Sandra April 28, 2021 at 14:39

This was a really huge hit with my kids!!


6 Allyssa April 28, 2021 at 13:40

Thanks a lot for this salsa recipe! It’s so easy to make and so delicious! Thank you so much!


7 yang April 28, 2021 at 07:45

Such a unique combination of ingredients and a refreshing salsa!


8 tina April 28, 2021 at 03:51

Yum – love the flavor of mango and habanero together!


9 Beth April 27, 2021 at 21:09

Oh my goodness! My hubby loves this salsa! I love the kick to it and it’s perfect for our summer little get togethers! I’ll definitely be making this a lot more!


10 Beti | easyweeknightrecipes April 27, 2021 at 20:46

This Mango Habanero Salsa sounds amazing!! Can’t wait to give it a try!


11 katerina @ April 27, 2021 at 20:43

This looks incredibly delicious! Love the flavors!


12 Catalina April 27, 2021 at 14:45

This is the kind of appetizer that I appreciate! I know that my family will love it!


13 Erin | Dinners,Dishes and Dessert April 27, 2021 at 12:06

This Mango Habanero Salsa looks totally awesome! I need to make this!


14 Jean Choi April 27, 2021 at 02:28

So amazing and refreshing!! It’s perfect over tacos.


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