Roasted Habanero and Mango Salsa

When I was in Austin for BlogHer Food awhile back I was able to attend a little party put on by the National Mango Board celebrating, you guessed it, all things mango. It was a delightful little gathering with lots of yummy mango treats like mango smoothies (swoon), mango bacon brussels sprouts (double swoon) and perhaps my favorite, mango jalapeno margaritas. And the coolest part? When I got home I got a shipment of mangoes to try some different recipes on my own. This here, is one of my creations. Well…it’s the only creation that turned out well anyway.

I have a confession to make. This recipe right here. This amazing, spicy, sweet, perfect for summer salsa is my first experience ever using mango in the kitchen.

I tried to make another dish with the mangoes I received a couple of days prior to when I made this dish.  But let me tell you a little bit about mangoes. They are tricky to cut.

Like really tricky.

Like I cursed my way through three before I even figured out how to cut one.

In all honesty, I thought it’d be like an avocado. I don’t know why. I just did. If you don’t know anything about mangoes then let me tell you, that is not the case. And if you are a huge fan of mangoes then you are probably laughing at me because you know that it is not anything like an avocado. It’s fine. I was laughing too.

Laughing and cursing.

But by the 3rd mango I cut open, I figured it was time to find outwhat I was doing wrong so I turned to google and found a very good explanation on Simply Recipes. Following Elise’s  instructions, I was finally able to cut a mango and thank heavens too because this salsa is out of this world. It’s sweet, it’s spicy and it’s would be the perfect last minute addition to your 4th of July celebration.

Roasted Habanero and Mango Salsa Recipe

Makes 1 cup Prep Time: Cook Time:


  • 1 habanero, cut in half, seeds removed (if desired)
  • 1 mango, diced
  • 1 avocado, pitted and diced
  • 2 tablespoons lemon juice
  • 1/3 cup red onion
  • 2 tablespoons cilantro
  • kosher salt



Preheat oven to 400 degrees.


Place habanero on a baking sheet. Roast for 10 - 15 minutes or until soft. Remove from oven, allow to cool and then mince. Be careful to wash your hands after handling the pepper.


Place minced habanero and remaining ingredients into a bowl. Gently mix to combine. Cover and refrigerate for at least an hour. Serve cold.



Disclosure: I was given the mangoes used in this recipe by the National Mango Board.

Leave a Comment

  • Reply
    July 13, 2013 at 9:29 am

    Jackie- I think it’s one of my new favorite combos!
    Cathy-I NEED that mango cutter. ASAP.
    Nami- Oh no! :(
    Cassandra- Welcome to the club, I’m always craving salsa :)

  • Reply
    Cassandra Laemmli
    July 11, 2013 at 6:06 pm

    Now I wish I had more mangoes to play around with. These flavors…so good. Now I’m craving salsa!

  • Reply
    Nami | Just One Cookbook
    July 9, 2013 at 12:16 am

    I LOOOOOOOOOVE mango and it’s one of my favorite fruits…until 3 weeks ago I got allergic reaction all the sudden, and can’t eat mango anymore (I am still in shock!). I would finish this all by myself… :)

  • Reply
    Cathy Pollak ~ Noble Pig
    July 4, 2013 at 7:00 am

    Cutting mangoes can be difficult. I cheat and use the OXO mango cutter, perfect every time.

    What a beautiful salsa, I love the fruitiness habaneros bring. Happy 4th!

  • Reply
    Jackie {Domestic Fits}
    July 3, 2013 at 12:20 pm

    Habaneros and mango? I’m in love with that idea.

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