• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kelsey P. RD
  • About
  • Recipes
  • Collab
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Collab
  • Press
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Collab
    • Press
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Sides

    Peach Mango Habanero Salsa

    September 6, 2022 · by Kelsey Sackmann · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    bowl of peach mango salsa over chips

    Nothing beats a good chunky salsa, but if you're a fan of fresh juicy mangos - and a little heat - you'll swoon over this peach mango habanero salsa.

    IMO, the best salsas are loaded with just the right combination of sweet, salty, and spice. Like this grilled pineapple salsa, habanero salsa is bursting with bold spicy flavor in every scoop-able bite.

    It's delicious with chips, as a topping for fish tacos or grilled chicken, and for piling on big summer salads. Serve it up for an easy weeknight dinner or at your next backyard BBQ.

    Jump to:
    • Ingredients For Peach Mango Habanero Salsa
    • How To Make
    • What To Eat With Peach Mango Habanero Salsa
    • Variations
    • Habanero Pepper Tips
    • FAQs
    • Peach Mango Habanero Salsa
    mango, peach, red bell pepper, habanero peppers, cilantro, red onion

    Ingredients For Peach Mango Habanero Salsa

    Here's what you need to make this mouthwatering salsa.

    • Habanero pepper - tiny but mighty pepper packed with some serious heat. Be sure to remove the seeds and wash your hands immediately after handling. Whatever you do, avoid touching your face (you'll thank me later).
    • Ripe peaches - should be soft but firm and give a little when pressed.
    • Ripe mangos - fresh, ripe mangos are best. Check out this tutorial for tips on selecting, cutting, and storing.
    • Red bell pepper - you can use orange or yellow, but it will change the flavor.
    • Red onion - flavor pairs well with the salsa. If you want it sweeter you can use a yellow or white onion.
    • Cilantro - fresh is best! Parsley can be used as a substitute.
    • Lime juice - fresh lime juice is key to a good salsa, but you can use store bought if needed. You may need a little more since it's not as potent.

    How To Make

    Store bought salsa is great and all, but I would argue that homemade is always better. The sweet and spicy flavor combination in this mango habanero salsa can't be beat - and it's so simple to put together!

    Dice or cut your peach, mango, bell pepper, and onion into chunks.

    diced peaches, mangos, cilantro, habanero pepper, red onion, and red bell pepper in a bowl

    Deseed and finely chop your habanero pepper and cilantro. Mix all ingredients together.

    Pro-tip: For help, check out our handy tutorial on How To Cut A Mango!

    bowl of unmixed salsa ingredients covered in cumin, salt, and pepper

    Season with cumin, add salt and pepper as needed.

    bowl of mixed salsa

    Toss well and enjoy!

    Pro-tip: This salsa is already bursting with flavor salt and pepper are totally optional. Go with your tastebuds.

    What To Eat With Peach Mango Habanero Salsa

    Enjoy this fresh, fruity salsa with a spoon or scoop with chips! I love using Siete Chips or Simple Mills Seed Flour Crackers.

    It's also a delicious topping for wings, grilled chicken or fish tacos, burrito bowls, and summer salads.

    hands scooping habanero salsa from bowl

    Variations

    Put your own twist on this versatile salsa!

    • Make Pineapple Mango Habanero Salsa. Swap peaches for pineapples. The juice from the pineapples pairs perfectly with the heat of the peppers.
    • To make it less spicy, like this Mango Salsa, use half a habanero pepper or substitute with a milder jalapeño. Remember to remove the seeds!
    • For a spicier salsa, use 2-3 habanero peppers or add a dash of cayenne pepper.
    • If you don’t like chunky salsa, blend it until smooth and then serve.

    Habanero Pepper Tips

    If you've never dabbled with habanero peppers, they are itty bitty orange guys that pack a big punch. The kind of heat that lingers on the tongue - but in a good way. Here are a few tips to ensure you use them correctly and your salsa is top notch:

    Remove the rind and seeds from the habanero peppers (unless you want it extra spicy). This is super important! They are what make the salsa very hot.

    A little goes a long way. Add the habanero peppers last and mix in a little at a time. Taste as you go to make sure it's got the right amount of heat.

    Use small pieces. You want hints of spice here and there, not a mouth full of fire. Finely chop the habanero pepper or pulse in a food processor.

    WASH YOUR HANDS. I repeat, WASH YOUR HANDS immediately after chopping the habanero pepper. And whatever you do, don't touch your eyes (speaking from personal experience.)

    FAQs

    Can I use a jalapeño in place of the habanero pepper?

    Yes, you can use a jalapeño in place of habanero peppers for a milder salsa. Jalapeños don't have as potent of a spicy kick as long as you remove the seeds.

    How long can you keep peach mango habanero salsa in the fridge?

    Mango habanero salsa can be refrigerated in an airtight container for 2-3 days. After that, it begins to lose flavor.

    What can I use as a substitute for cilantro?

    If you don't have cilantro or don't like the taste, parsley makes a great substitute. You can also omit entirely.

    bowl of mango habanero salsa with chips and a sliced peach

    Peach Mango Habanero Salsa

    This fresh and vibrant habanero salsa packs a spicy kick. The combination of peach, mango, and habanero peppers is refreshingly sweet with just the right amount of heat. It’s perfect for wings, topping chicken or fish, and chips.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 3 cups
    Course Appetizer, Snack
    Cuisine Mexican
    Author Kelsey Sackmann

    Ingredients

    • 1 mango, pitted, diced, and skin removed
    • 1 peach, pitted and diced
    • 1 red bell pepper, diced
    • ¼ (about ½ cup) red onion, diced
    • 1 habanero pepper, finely chopped
    • ½ cup cilantro, finely chopped
    • Juice of 1 lime
    • 1 tablespoon olive oil
    • 1 teaspoon cumin
    • Kosher salt and pepper to taste (optional)

    Instructions

    • Dice or cut the mango and peach into chunks. Cut around the pit of the mango and remove skin. For the peach, remove the pit - the skin can stay on or be removed.
    • Remove the seeds and finely chop the habanero pepper. If the pieces are too big, pulse in a food processor. Add pepper and chopped cilantro to the bowl.
    • Add olive oil, lime juice, ground cumin, and salt and pepper to taste. Toss well to combine.
    • Serve with tortilla chips or use as a topping for wings, chicken, or fish.
    Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!

    you'll also love

    • grilled asparagus in foil next to a plate of lemons
      Grilled Asparagus In Foil
    • instant pot orzo with pepper and parsley in baking dish
      Instant Pot Orzo
    • Black Bean and Corn Salad With Honey-Lime Dressing in a bowl being scooped with a chip
      Black Bean and Corn Salad With Honey Lime Dressing
    • watermelon and mozzarella balls topped with pine nuts and basil
      Mozzarella Salad With Melon & Pine Nuts

    Reader Interactions

    Comments

    1. Arel says

      September 30, 2022 at 4:25 pm

      5 stars
      I tried the recipe, it's really good.
       

      Reply
      • Kelsey Sackmann says

        October 04, 2022 at 10:42 pm

        So glad you liked it!

        Reply

    Did you try this? Let us know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Registered dietitian and dog mom helping busy millennials shop smart and eat well on a budget. I share my passion for cooking with quick and easy recipes, grocery tips & time-saving kitchen hacks.  We’ll also discuss my dislike of cheese and cook with my dog, Cooper, from time to time.

    Learn more →

    Currently Craving

    • pot of bok choy soup
      Bob's Bok Choy Soup
    • raspberry banana overnight oats in a glass surrounded by raspberries
      Overnight Oats With Water
    • over hard eggs
      Over Hard Eggs
    • air fryer flank steak on cutting board
      Air Fryer Flank Steak

    Dietitian Picks

    • canned black beans cooking on a skillet with seasoning and cilantro
      How To Cook Canned Beans
    • bowl of in season pears
      When Are Pears In Season?
    • banana oatmeal muffins on cutting board
      Banana Bread Oatmeal Muffin In a Mug
    • 5-Minute Lunches: Easy Canned Tuna And Salmon Recipes

    March Madness

    • pizza bites
      Pizza Bites
    • buffalo cauliflower bites
      Buffalo Cauliflower Bites
    • buffalo ranch dressing
      Buffalo Ranch Dip
    • sweet potato skins
      Loaded Sweet Potato Skins

    Footer

    ↑ back to top

    About

    About
    Press
    Grocery Guides
    Privacy Policy

    Newsletter

    Sign Up! for our best recipes, grocery finds, and time-saving kitchen hacks.

    Let's Connect

    Contact
    Instagram
    Facebook
    Pinterest

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES
    Copyright © 2023 Kelsey P. RD