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+ servings
mango habanero salsa in a black bowl surrounded my tortilla chips
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4.92 from 48 votes

Mango Habanero Salsa

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Diet: Gluten Free
Keyword: cooked salsa, hot salsa, Instant Pot blender recipes, instant pot recipe, mango salsa, salsa
Servings: 10
Calories: 37kcal
Author: Kristina


  • 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


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.


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.
Store in the fridge for 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.
Instead of making cooked salsa in an Instant Pot Blender, use the stove and a traditional blender or a pressure cooker.


Serving: 2oz | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 167mg | Fiber: 1g | Sugar: 7g | Vitamin A: 737IU | Vitamin C: 28mg | Calcium: 11mg | Iron: 1mg