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Mango Habanero Salsa (Salsa de Mango con Habanero)

Name: Mango Habanero Salsa (Salsa de Mango con Habanero)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 Habanero chilli; 2 Ripe mango; to taste Salt; 1 clove Garlic; 2 Lime

20 min (15 prep + 5 cook) Easy 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 30 Mar 2026

Tropical ripe mango and habanero chilli salsa for seafood and fish tacos.

About this recipe

Salsa de mango con habanero is a sweet-spicy salsa from south-east Mexico that combines ripe mango with habanero chilli and lime. It is the ideal companion for seafood, grilled prawns and fish tacos - its tropical sweetness perfectly balancing the intense heat of the Yucatecan habanero.

History & Origin

Mango and Habanero Salsa is an emblematic example of the rich culinary tradition of the southeast region of Mexico, particularly in the state of Yucatán. This sweet and spicy salsa reflects the fusion of flavours that characterises Yucatecan cuisine, where fresh, local ingredients are fundamental. The mango, a highly valued tropical fruit in the peninsula, provides a natural sweetness that contrasts exceptionally with the heat of the habanero chilli, regarded as one of the hottest and most distinctive chillies in Mexico. The preparation of this salsa is a cultural act that goes beyond the simple mixing of ingredients; it is a ritual that has been passed down from generation to generation. Traditionally, the people of Yucatán make it for special occasions and family celebrations, serving it alongside fresh seafood, such as grilled shrimp or fish tacos. This salsa not only enriches the dishes but also reflects the identity and pride of a region that values the diversity of its flavours. Historically, the combination of fruits and chillies in salsas is a technique that dates back to the ancient Mesoamerican civilisations, where sweet and spicy flavours were highly appreciated. Thus, mango and habanero salsa is not just a condiment on the table but also a symbol of the cultural and culinary heritage of Yucatán, which continues to evolve while preserving its traditions.

Estimated cost

£4.00

Total cost

£0.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

13g

Carbohydrates

Fat

Fibre

5mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel and roughly chop the mango. Use ripe but firm mango - an overripe mango will produce a salsa without texture.
💡 Manila or Ataulfo mango is ideal for this salsa due to its sweetness and low fibre content.
2
Toast the habanero chilli on the comal over medium heat until the skin blisters and lightly chars. This slightly mellows the heat and adds a smoky flavour.
💡 The habanero is one of the hottest chillies in everyday culinary use - wear gloves if you have sensitive skin.
3
In a blender, add the mango, the charred habanero (with or without seeds depending on your heat tolerance), the juice of two limes, the garlic and salt. Blend on medium speed until you have a semi-smooth salsa with some texture.
💡 For a less spicy salsa, remove the seeds and veins from the habanero before blending.
4
Taste and adjust the salt and lime. If the salsa is too thick, add a dash of cold water and blend briefly again.
💡 The ideal consistency is similar to a thick vinaigrette - it should coat well but not be a purée.
5
Refrigerate for at least 30 minutes before serving. Serve with seafood, fish tacos or tortilla chips.