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A top down shot of a bowl of mango salsa topped with cilantro, lime, and served with chips on a wood background.

Mango Salsa Recipe

This Mango Habanero Salsa recipe is a fresh and delicious addition to your summer! The juicy mango makes this salsa perfectly sweet while the habanero and jalapeños pack a spicy kick making the perfect flavor combo. This salsa is also naturally gluten free, paleo, and Whole30 compatible.
Course Appetizer, Condiment
Cuisine American, Mexican
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 54kcal


  • Sharp Knife
  • Food Processor, optional


  • 2 Mangoes peeled and diced
  • ½ Bunch Cilantro
  • ½ Large Red Onion
  • 1-2 Habanero Peppers more or less to taste
  • 1-2 Jalapenos more or less to taste
  • 2 Limes juiced
  • Salt to taste


  • Peel and dice the mango and place in a medium sized bowl.
  • Add the remaining ingredients to a food processor and pulse until finely chopped.
  • Combine chopped ingredients with diced mango.
  • Enjoy!


Ingredient Notes
  • Fresh Mangoes* - Make sure they’re soft but not too soft!
  • Habanero and Jalapeño Peppers -  You can use more or less chili peppers depending on how spicy you like your salsa.
*I recommend fresh mango for the best texture of this chunky salsa, but if you’re pressed for time or can’t find fresh mango, frozen mango is a great substitute! Be sure to allow the mango to thaw completely before dicing it and adding in the remaining ingredients.
Preparation Notes
  • I prefer to use a food processor to very finely chop all ingredients and add to the diced mango. You can also simply use a knife to chop the cilantro, red onion, and jalapeños and then combine with the mango, lime juice, and salt.
Salsa Variations
  • Pineapple Mango Salsa - To make pineapple salsa use only one mango and add in a cup of diced pineapple as well!
  • Add Tomatoes - if you love fresh tomatoes in your salsa, add 1-2 small diced tomatoes to the diced mangoes before mixing in the additional ingredients.
  • Add Bell Pepper - Another great addition to this salsa is a diced sweet bell pepper.
  • Roasted Salsa - Another great variation of this recipe is to roast your ingredients (such as the tomatoes, bell pepper, chili peppers, and even mango!) and throw them all into a blender or food processor to pulse until smooth.
Storage Notes
  • This salsa keeps great in the refrigerator in an airtight container for 2-3 days. Keep in mind that as they sit, the mangoes will continue to soften which may affect the texture of the salsa!


Sodium: 2mg | Calcium: 18mg | Vitamin C: 38mg | Vitamin A: 841IU | Sugar: 10g | Fiber: 2g | Potassium: 168mg | Calories: 54kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 14g | Iron: 1mg