Vibrant, Fiery Mango-Habanero Salsa is perfect served with tortilla chips or as a garnish for fish and meats. Using flash-frozen mango chunks not only simplifies the prep, but it also means that you can enjoy this salsa any time of year! 
My Fiery Mango-Habanero Salsa recipe was inspired by a healthy dish I enjoyed at the Rock Bottom Brewery in Milwaukee.
The standout of the meal was a delicious, spicy salsa that I resolved to recreate at home. The resulting recipe is very easy to make, particularly because I use flash-frozen mango chunks. No peeling and coring needed!
Tomatoes are noticeably absent from this salsa. This is because first time that I made this mango-habanero salsa, it was in the middle of winter. Tomatoes are gross, pale, and mealy at this time of year.
So, Phil and I both decided that we liked it better without. Instead, we add in sweet red bell pepper.
Making Fiery Mango-Habanero Salsa
We partially cook the salsa. To start, we build flavor by sauteing the habañero with a bit of red onion and mango. Then, we give the salsa a nice, citrusy flavor in the background from an orange juice reducing step. Finally, we take the salsa off the heat and add in the remaining ingredients.
How many habaneros for Mango-Habanero Salsa?
I put in two, AND a minced jalapeño pepper. But we are chiliheads in this household.
If you are heat-averse, you could...ahem...leave out the habañeros and only use the jalapeño. I won't tell anyone.
(And, if you're really, REALLY heat-averse, leave out the hot peppers altogether. The salsa will still be delicious.)
I like to chill the Fiery Mango-Habanero Salsa before serving.
The salsa's flavor improves as it sits in the refrigerator. It IS just fine warm, though. This observation comes from Phil, after he dives in with a tortilla chip the second that I pull the spoon out of the saucepan.
Once you have a batch Fiery Mango-Habanero Salsa on hand, you'll use it with just about everything: not only is it fantastic simply with chips, tortillas, or rice, but also served atop fish fillets, grilled chicken, steak, and more.
This photo shows the salsa served with a baked tilapia loin and rice. It's a very healthy dinner you can make in a flash and tastes incredible.
I hope this salsa is a hit with your family! Or bring it to a potluck or cookout. For more on that, have a peek at Memorial Day Recipes 2021 (or check out my Virtual Memorial Day Potluck Recipes Roundup if you're still distancing due to COVID). This salsa is also perfect for Cinco de Mayo parties (and be sure to check out my Mexican-Inspired Recipes for Cinco de Mayo!).
Linkies:
I'm sharing my Fiery Mango-Habanero Salsa recipe with:
- #CookBlogShare, a great food blogger recipe-share, hosted this week by Everyday Healthy Recipes.
- #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
- #RecipeOfTheWeek hosted by A Mummy Too.
- #BrillBlogPosts, a link party with a variety of lifestyle reads hosted by Honest Mum.
Fiery Mango-Habanero Salsa
Vibrant, Fiery Mango-Habanero Salsa is perfect served with tortilla chips or as a garnish for fish and meats. Using flash-frozen mango chunks not only simplifies the prep, but it also means that you can enjoy this salsa any time of year!
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 habanero, seeded and finely minced (I use 2, but the Frank family are chili heads. Proceed with caution!)
- 1 medium red onion, finely chopped, divided
- ¾ cup mango, finely diced (see Recipe Note #1)
- ½ cup orange juice
- ¼ cup fresh lime juice
- 2 tablespoon rice vinegar
- ½ tablespoon sugar or splenda
- 1 jalapeno pepper, seeded and finely minced
- 2 scallions, sliced, white and green portions
- ½ cup sweet red pepper, seeded and finely chopped
- ¼ cup cilantro, chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Add the olive oil to a saucepan over medium heat. Add ½ cup of the red onion and the habanero pepper. Saute for 2 minutes, and then add the mango. Saute and additional minute.
- Adjust heat to medium-high and add the orange juice; reduce by half, 5–8 minutes. Remove saucepan from the heat. Stir in the remaining ingredients. Check for seasoning, adjusting as necessary. Chill before serving or eat warm.
Notes
- I use flash-frozen mango chunks for easier prep.
NOTE: you can refrigerate the salsa in an airtight container for up to 1 week.
Nutrition Information:
Yield: 6 Serving Size: ¾ cupAmount Per Serving: Calories: 55Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 100mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
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cory says
excellent receipe, I to am a pepperhead thats why I used 3 carolina reapers. Now I have orders for several pints. Thank you.
Michelle says
Whoa, Carolina Reapers! I bet that would be fantastic. I'm so glad you enjoyed the recipe!
Corina Blum says
Oh yum! This looks delicious and is so so bright and colourful too - definitely makes me feel summer is no the way! Thanks so much for sharing with #CookOnceEatTwice
Michelle says
Thank you, Corina! I do love the colors. And the flavor definitely makes me think of summer—HOT!