Mango Habanero Salsa

Mango meet habanero. There's something for everyone in this refreshing Mango Habanero Salsa recipe. It's a sweet, tangy, and spicy salsa that was made for dipping our thin and crispy tortilla chips. Great as a fresh appetizer, afternoon snack, or cool side to your next Summer cookout. Mix and match the peppers to your preferred level of salsa spice.

Prep Time
  • Ingredients & Instructions



  • 4

    ounce Mission Thin & Crispy Tortilla Chips
  • 1

    sweet red pepper, coarsely chopped (optional: roasted)
  • 1

    mango, small, diced
  • 1

    jalapeno, seeded and diced
  • 1

    orange bell pepper, diced
  • 2

    habanero peppers, seeded and diced
  • ½

    red onion, minced
  • ¼

    cup cilantro
  • 1

    juiced lime


Recipe video preview Play button
  • Step 1: Blend Pepper Paste

    Add chopped red pepper to blender and blend until the pepper becomes a paste.

  • Step 2: Mix Ingredients

    In a large bowl, add all remaining ingredients (other than chips). Pour pepper paste over and mix until thoroughly combined. For best results, chill your Habanero Mango Salsa for up to 1 hour before serving.

  • Step 3: Roast Peppers (Optional)

    If you want to give this sweet-and-spicy salsa a smokier flavor, cut the red pepper in half, deseed, place the pepper skin side up on a baking sheet lined with parchment paper, and place into a 450ºF degree oven for 25 minutes or until the skins are wrinkled and lightly charred.

  • Step 4: Blend Roasted Peppers (Optional)

    Add roasted pepper to blender and continue the remaining steps.

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