mango habanero salsa

This mango habanero salsa is what summer dreams are made of. It’s juicy, fiery, and loaded with fresh flavor. You’ve got tropical sweetness from the mango, a spicy punch from habanero, and a bright citrusy twist from lime.

A bowl of mango salsa surrounded by tortilla chips, lime slices, habanero peppers, and fresh produce on a white plate.

This salsa really shines during grilling season, but it’s a showstopper year-round. It’s especially great for Cinco de Mayo or game day parties. If you love bold condiments that double as dips, you’re going to be obsessed with this.

If you love this mango dishes, then you should try these recipes for Instant Pot Mexican Mango Bundt Cake and Sunburst energy drink.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Mango: Go for ripe but firm mangos so they hold their shape when diced. They bring a juicy, tropical sweetness that cools the heat from the peppers. If you’re sensitive to spice, add a little extra mango to mellow things out.
Habanero Peppers: These little guys pack serious heat, so handle with care. Start with one pepper if you’re unsure and work your way up. Always wash your hands after chopping them or use gloves.
Red Onion: Adds a crisp, sharp bite that cuts through the sweetness. Dice it finely so you get a bit in every scoop. You can soak it in cold water for a few minutes to tone down the sharpness if needed.
Fresh Cilantro: Brings a fresh flavor that lifts everything. Chop it just before using to keep it bright and fragrant. Not a cilantro fan? Swap it with flat-leaf parsley.
Lime Juice: Adds acidity and brightness, balancing the sweetness and heat. Always go for fresh-squeezed for the best punch of flavor. It also helps preserve the color of the mango.
Honey: Optional, but it smooths out the heat and adds a touch more depth. If your mango isn’t super sweet, honey helps boost that. You could use agave syrup or even maple syrup as an alternative.
Salt: Just a pinch enhances all the other flavors. Don’t skip it—it pulls everything together. Taste before serving and adjust if needed.

See the recipe card below for quantities.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A glass bowl with chopped mango, red onion, cilantro, and orange pepper. Surrounding the bowl are a mango, salt shaker, lime juice, honey, and habanero peppers.

Step 1: In a medium bowl, combine the diced mango, chopped habanero, red onion, and cilantro.

A hand pours honey from a small glass bowl into a larger bowl containing diced mango, herbs, and other ingredients.

Step 2: Add the lime juice, honey (if using), and salt.

A glass bowl filled with mango salsa sits on a white surface, with a pepper grinder, a mango, and a habanero pepper nearby.

Step 3: Stir gently until everything is well mixed.

A glass bowl filled with mango salsa, containing diced mango, red onion, cilantro, and herbs, with a wooden spoon for mixing.

Step 4: Let it sit for 10 minutes to allow the flavors to meld, then serve or refrigerate.

Storage

Storage – Store in an airtight container in the fridge for up to 2 days. It’s best enjoyed fresh, but still tasty the next day.
Freezing – Not recommended for freezing. The texture of the mango and onion can get mushy once thawed.
Reheating– No reheating needed—this salsa is served cold or at room temp. Just give it a quick stir before serving if it’s been in the fridge.

What to Serve With Mango Habanero Salsa

This Bourbon Molasses Glazed Pork Chops pairs beautifully with the tropical heat of this salsa. Spoon it right over the top before serving or serve it on the side for dipping.
Air Fryer Tacos are quick and crispy tacos come out golden and delicious. Add your salsa on top for a juicy, fiery contrast that takes every bite up a notch.
These air fryer pita chips are light, crunchy, and hold up perfectly to chunky salsa. The subtle flavor lets the mango habanero shine without competing.

A hand holds a tortilla chip topped with chunky mango salsa containing diced mango, red onion, cilantro, and green pepper, with a bowl of the salsa and more chips in the background.

Wendys Tips

If you’re heat-sensitive, remove every single seed and membrane from the habanero.
Wear gloves when handling the peppers to avoid any skin irritation.
For a smoother salsa, pulse everything a few times in a food processor.
Want it extra chunky? Dice everything a bit larger for a hearty texture.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

What can I use instead of habanero?

Jalapenos or serrano peppers are milder options. You’ll still get some heat, but they’re less intense than habaneros.

Can I make this ahead of time?

Yes, but it’s best within the first 24 hours. After that, the mango starts to break down and the flavors mellow out.