Mango Habanero Salsa is made with roasted tomatoes, habanero peppers, mangos and onions, then blended into a smooth, sweet and spicy salsa perfect for dipping salty tortilla chips. It's a great alternative to my pressure cooker salsa roja and arbol chile salsa.
Roasted mango habanero salsa has a deep and sweet flavor, different from the refreshing and bright taste of raw salsa, like pineapple mango salsa and mango pico de gallo. Both are incredibly delicious- made with healthy, nutritious and fresh ingredients.
While I love this salsa for game day gatherings and summer barbecues as an appetizer or finger food, it's also great for adding to tacos, burritos (even in a breakfast burrito), grain bowls and instead of using salsa verde in my slow cooker salsa verde chicken.
Recipe Notes
- 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.
- Make it hotter: add more habaneros.
- Make it milder: add only 1 or 2 habaneros.
- Add jalapenos or bell peppers: for even more texture and spice, add a bell pepper or throw in a jalapeno along with the habaneros.
- Keep it fresh, not cooked: dice all ingredients and simply mix together instead of cooking and blending them.
Ingredients
- Mango
- Habanero peppers
- Tomatoes
- Cilantro
- Onions
- Garlic
Blender Instructions
- 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.
- 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.
Instant Pot 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 to the oven safe bowl. 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.
Enjoy!
kristina's tip
Wear gloves when slicing the habanero peppers! The seeds can make your fingers burn easily.
How To 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 and 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.
Recipe
Mango Habanero Salsa
Equipment
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
- Roughly chop the tomatoes, onion, and garlic. Cut and seed the habaneros using gloves so you do not burn your fingers. Cut the mango into large chunks.
- 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
Notes
Mango habanero salsa can also be stored in the freezer for around 2 months.
Nutrition
Sean says
Made the salsa and the flavor is great. The salsa is a little too frothy for our liking though. I think I blended it too long. Any thoughts on how to make it less frothy/gluey? Water and mix?
Kristina Tipps says
It should lose that frothiness once it sits for a few hours. You can keep it in the fridge for 20-30 minutes and gently mix it with a spoon to release some of that frothy texture quicker. Adding water would work too for an immediate change, but not too much because you don't want to get rid of too much flavor.
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!