This sweet and spicy mango habanero salsa is the perfect dip for tortilla chips! It transforms classic salsa into a fruity and flavorful dip that is super refreshing and simply amazing!
Tortilla chips are one of my favorite snacks! They are super crunchy, salty, and just go so well with a variety of dips. Nothing beats tortilla chips and guacamole on a sunny summer day! But if you want to switch up your tortilla chip game, you have to try this mango habanero salsa!
The salsa is made with all the classic salsa ingredients, plus fresh mango and spicy habanero peppers. It is perfect for anyone who loves spicy Mexican foods. And even if you don’t, you have to try this recipe! You can easily modify the recipe so it is less spicy.
To make this mango habanero salsa, you’ll need the following ingredients:
- Mango: I used fresh mango but you can use frozen mango and thaw it before preparing the salsa.
- Fire-roasted diced tomatoes: These are a key ingredient and super important for making a delicious salsa.
- Chile peppers: You’ll need a habanero pepper, jalapeño pepper, and a can of mild diced green chiles for this recipe. All three are super important for making a flavorful salsa, so definitely use them!
- Garlic and onion: These two ingredients are a must in salsa and in most other dishes.
- Cilantro: Cilantro and salsa just belong together, so definitely add it to this delicious mango habanero salsa!
- Lime juice: Lime juice adds some tanginess to the salsa and makes everything taste a lot better.
How to make mango habanero salsa
Making this mango habanero salsa is super easy and takes only 5 minutes! All you need is a food processor and the ingredients. Here are the steps for making this delicious dip:
- Prepare the ingredients: Drain the tomato juice, deseed the chile peppers, peel the mango, and roughly chop the ingredients.
- Blend: Add all of the ingredients to a food processor and pulse until the salsa is well-blended but still chunky.
- Serve or refrigerate: I recommend storing the mango habanero salsa in your refrigerator before serving but feel free to enjoy it immediately!
Here are some tips for making this mango habanero salsa. Please check them out before you prepare it.
- Adjust the heat level: This salsa is spicy. So if that’s alright with you, prepare it according to the recipe box at the end of this page. If you can’t handle spice or have guests who don’t eat spicy foods, adjust the amount of jalapeño pepper and habanero pepper you use. The salsa tastes great even when it is less spicy!
- Wear gloves: If you tend to touch your face with your hands (and even if you don’t), I would highly recommend wearing gloves when you chop habanero peppers. They really are spicy and make your skin burn A LOT! And never touch your face after chopping chile peppers without wearing gloves. That can be quite painful. So be safe and just wear those gloves.
- Refrigerate the salsa: I recommend letting your salsa rest in the refrigerator before serving it. I think it tastes better and is much more refreshing this way.
You can store the mango habanero salsa for 3-5 days in your refrigerator. Just use an airtight container to store the salsa.
More Mexican-Inspired recipes
If you love Mexican food, try the following recipes. They all taste super delicious and are very easy to make.
Mango Habanero Salsa
- Food processor
- ½ yellow or red onion roughly chopped
- 2 garlic cloves peeled
- 1 jalapeño pepper seeded and roughly chopped
- ½ - 1 habanero pepper seeded and roughly chopped
- 1 can fire-roasted diced tomatoes drained
- 1 mango peeled and cut into large dices
- 1 4-ounce can mild green chiles
- ½ cup cilantro
- ½ lime
- ½ teaspoon salt more to taste
- Add all of the ingredients to a food processor.
- Pulse until the salsa is well-blended but still a little chunky.
- Check if you want to add more lime juice or salt. Serve immediately or store in your refrigerator to enjoy later.
- Heat level: If you are unsure about how spicy you want the salsa, start with ½ habanero pepper and add more if you want to. I think that ½ habanero pepper should be perfect for most people.
- Preparation: I recommend wearing gloves when chopping the habanero pepper. If you don't wear gloves, make sure you don't touch your face after chopping the habanero pepper. I tend to rub my eyes and you absolutely don't want to do that! Trust me, it burns a lot! 😄
- Storage: You can store the salsa in your refrigerator in a sealed container.
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