Mango Habanero Salsa is blended and cooked using the Instant Pot cooking blender for a simple and quick, nearly hands-off salsa recipe! This salsa starts off sweet and ends with a spicy kick. No Instant Pot blender? That's okay! This recipe includes directions for how to make it with a traditional blender and in a pressure cooker.
This Mango Habanero Salsa recipe is a perfect mix of sweet and spicy. Sweet juicy mangos and crisp hot habaneros are cooked down to release a deep flavor. One that you won't be able to get enough of!
Cooked salsa has a deep and sweet flavor, different from the refreshing and bright taste of raw salsa. Both are incredibly delicious- made with healthy, nutritious and fresh ingredients. Whether you cook your salsa or keep it raw is a personal preference and probably varies depending on the occasion and the ingredients.
This cooked style of mango habanero salsa is colorful and fiery and makes a fantastic salsa for any occasion, from summer barbecues to Sunday game day gatherings.
It's gluten-free and keto-friendly too!
Use it for dipping chips and mixing into Mexican-inspired meals. One of my favorite ways to use it is in an egg and spinach breakfast burrito in place of traditional tomato salsa.
🌶 Heat Factor: Medium-Hot
This salsa is hot! But the beauty of salsa is it's versatility. Make it as mild or as hot as you'd like by simply increasing or decreasing the amount of hot peppers.
The main recipe here is for making mango habanero salsa in your Instant Pot cooking blender, but I've given instructions on how to make it in a traditional blender and in your Instant Pot pressure cooker. Just jump to "Methods to Making" to see how it's done.
Whichever method you use, it's incredibly easy! I do hope you enjoy it.
Ingredients
It's made with:
- mango
- habanero peppers
- tomato
- cilantro
- onion
- garlic
- salt
Tips
Always wear gloves while slicing and seeding habaneros! Handling the seeds without gloves may cause your fingers to burn (not blister burn, but feel very hot!).
Cooked and/or blended salsas are naturally more liquidy than raw salsas, and the same goes for this mango habanero salsa. Cooking or blending the ingredients, especially ones like tomatoes and mangoes, releases their water and juices into your final product.
How Do I Fix Watery Salsa?
To fix salsa that you think is too watery, strain it through a cheesecloth. This is done at the very end, once you've determined the salsa is too watery for your liking.
Another option is to squeeze as much water as you can out of the tomatoes prior to blending/cooking. And don't add any extra liquids (like lime juice) to the salsa until the very end. This way you can better control just how liquidy your salsa becomes.
Step-By-Step Directions
Roughly chop the tomatoes, onion, and garlic. Cut and seed the habaneros using gloves so you do not burn your fingers. The seeds are hot! Cut the mango into large chunks.
Add about 2 teaspoons of oil to the bottom of the Instant Pot cooking blender to prevent any sticking or scorching. Add the rest of the ingredients in this order: tomatoes, habaneros, onions, garlic, mango, cilantro, salt.
Choose the "pulse" function and set the speed to 6. Pulse 3-4 times, for a total of 35 seconds. You can pulse for a shorter time for a chunkier salsa.
Set the blender to the "soup" function and choose setting 1 for chunky soup. Set the time to 10:00 minutes.
When done, carefully transfer the salsa to a mason jar or bowl. It will be hot! Allow to cool and then taste, adding more salt if you'd like. Cover and store in the fridge until ready to serve.
Enjoy!
Recipe
Mango Habanero Salsa
Equipment
- Instant Ace Cooking Blender (or traditional blender)
Ingredients
- 2 tomatoes large garden or beefsteak tomatoes
- 6 habaneros use 8-10 for hotter and 1-2 for milder
- 1 onion
- 1 garlic clove
- 2 mangos
- ¼ cup fresh cilantro
- ½ teaspoon salt plus more to taste
Instructions
Instant Pot Cooking Blender Instructions
- Roughly chop the tomatoes, onion, and garlic. Cut and seed the habaneros using gloves so as not to burn your fingers. Cut the mango into large chunks.
- Add about 2 teaspoons of oil to the bottom of the Instant Pot cooking blender (to prevent scorching). Add the rest of the ingredients in the order listed.
- Choose the "pulse" function and set the speed to 6. Pulse 3-4 times, for a total of 35 seconds.
- Set the blender to the "soup" function and choose setting 1 for chunky soup. Set the time to 10:00 minutes.
- When done, carefully transfer the salsa to a mason jar or bowl. Allow to cool and then taste, adding more salt if desired. Cover and store in the fridge. Serve chilled or at room temperature.
Non-Cooking Blender Instructions
- Bring 1 tablespoon of oil, tomatoes, mangoes, habaneros, onions, and garlic to a simmer on the stove. Cook down for 7 minutes, stirring frequently. Transfer to a blender, add salt and cilantro, and pulse a few times until the salsa is at your desired texture.
Pressure Cooker Instructions
- Add 1 to 2 cups of water to the bottom of your Instant Pot (depending on size and recommended water amounts). Place a trivet inside and cake pan or other oven-safe bowl on top of the trivet.
- Add all ingredients except for the cilantro. Close the lid and seal the vent. Set to pressure cook on high for 5 minutes. Do a quick release when finished.
- Remove the pan and add cilantro. Either mash or transfer to a blender and pulse a few times, until the salsa is as chunky or smooth as you'd like.
Notes
Mango habanero salsa can also be stored in the freezer for around 2 months. Instead of making cooked salsa in an Instant Pot Blender, use the stove and a traditional blender or a pressure cooker.
Nutrition
- Keep it fresh, not cooked: dice all ingredients and simply mix together instead of cooking and blending them.
- Make it hotter: add more habaneros to make a spicier salsa.
- Make it milder: add only 1 or 2 habaneros to achieve a milder salsa.
- Add jalapenos or bell peppers: for even more texture and spice, add a bell pepper or throw in a jalapeno along with the habaneros.
- Use another fruit: switch the mangos with peaches, nectarines, or strawberries.
👩🍳 Methods to Making
Instead of making cooked salsa in an Instant Pot Blender, use the stove and a traditional blender or a pressure cooker.
Traditional Blender Instructions
- Bring 1 tablespoon of oil, tomatoes, mangoes, habaneros, onions, and garlic to a simmer on the stove. Cook down for 7 minutes, stirring frequently.
- Transfer to a blender, add salt and cilantro, and pulse a few times until the salsa is at your desired texture.
Pressure Cooker Instructions
The best way to make this salsa in a pressure cooker is to use the pot-in-pot method. The pressure cooker requires 1 to 2 cups of water to come to pressure, and you don't want to add the water to your ingredients. Doing so will give you a soupy salsa.
- Add 1 to 2 cups of water to the bottom of your Instant Pot (depending on size and recommended water amounts). Place a trivet inside and cake pan or other oven-safe bowl on top of the trivet.
- Add all ingredients except for the cilantro. Close the lid and seal the vent. Set to pressure cook on high for 5 minutes. Do a quick release when finished.
- Remove the pan and add cilantro. Either mash or transfer to a blender and pulse a few times, until the salsa is as chunky or smooth as you'd like.
Storing
In the fridge, mango habanero salsa will last 5-7 days. For a salsa that will last 2-3 weeks, add 1 tablespoon of white vinegar to the finished product. Vinegar acts as a preservative and is added to many store bought and shelf-stable sauces to give them a longer life.
Mango habanero salsa can also be stored in the freezer for around 2 months.
Yes! Just make sure to process it correctly for safe shelf-stable storage.
I hope you enjoy this recipe! I'd love to hear what you thought in the comments below. And make sure to give it a star rating too!
Arel says
I tried the recipe, it's really good.
Kristina says
I am glad you liked it!
Matt says
Can I can this recipe?
Kristina says
I am not sure if this recipe is safe for canning as written. I don't know much about canning, but I believe canned recipes need an acidic environment otherwise they will go bad. And this recipe doesn't really have a high acidity.
Stephanie says
Can I use frozen mango?
Kristina says
I don't see why not! It may release extra liquid though, so I'd be ready to strain it a bit if it's too watery. A cheesecloth would be great for this.
Barb says
Best and super easy to make! We have more habaneros ripening and I will be making this again tomorrow! Love this recipe thanks for sharing.
Kristina says
Thanks so much for your feedback! I am glad you're enjoying it!
Mama Maggie's Kitchen says
This looks insanely, incredibly good. Yummy!
Chef Dennis says
This Salsa is soooo delicious!
Kristen Greazel says
We made this over the weekend and LOVED it!