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fiery mango-habanero salsa in molcajete with tortilla chips, lime, and jalapeno

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! 
Course Snack
Cuisine Mexican
Keyword mango-habanero salsa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 –8


  • 1/2 tbsp 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
  • 3/4 cup mango finely diced (see Recipe Note #1)
  • 1/2 cup orange juice
  • 1/4 cup fresh lime juice
  • 2 tbsp rice vinegar
  • 1/2 tbsp sugar or splenda
  • 1 jalapeno pepper seeded and finely minced
  • 2 scallions sliced, white and green portions
  • 1/2 cup sweet red pepper seeded and finely chopped
  • 1/4 cup cilantro chopped
  • 1/4 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper or to taste


  • Add the olive oil to a saucepan over medium heat. Add 1/2 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.


  1. I use flash-frozen mango chunks for easier prep.

NOTE: you can refrigerate the salsa in an airtight container for up to 1 week.