Description

This Roasted Mango-Habanero Salsa is a bold, sweet, and spicy dip that brings tropical heat to your table. Roasted mangoes, habanero peppers, garlic, and lime come together in a vibrant, fiery salsa perfect for chips, tacos, grilled meats, or seafood. It’s easy to make, customizable in heat, and packed with flavor!

Ingredients

2 ripe mangoes, peeled and cut into chunks
1–2 habanero peppers (adjust to taste), stems removed
1/2 red bell pepper, seeded and roughly chopped
1/4 cup red onion, chopped
2 garlic cloves, peeled
Juice of 1 lime
1–2 tsp honey or agave (optional, for balance)
Salt to taste
1 tbsp olive oil
Fresh cilantro (optional, for garnish)

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Instructions

Roast the Produce:
Preheat your oven to 425°F (220°C).
Place mango chunks, habanero, bell pepper, red onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat.
Roast for 12–15 minutes until everything is soft and lightly caramelized. Let cool slightly.
Blend:
Transfer roasted ingredients to a blender or food processor.
Add lime juice, honey/agave (if using), and salt. Blend until smooth or pulse for a chunky texture.
Taste & Adjust:
Adjust salt, lime, or honey to taste. Add more habanero if you want more heat.
Chill & Serve:
Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh cilantro if desired. Serve with chips, tacos, grilled chicken, or seafood.

Notes

Adjust the heat by using only one habanero or removing the seeds Use frozen mango if fresh isn’t available—thaw before roasting.For smoky flavor, grill the mango and peppers instead of roasting.