• The Dancer's Pantry

.Habanero Mango Salsa.

Over the last month my older sister and soon to be brother-in-law have been staying with us... And, let me tell you, cooking for them has been a spice lovers dream!

This salsa was an absolute hit with King and Queen of spicy food, and it is so easy to make!

It yields a large portion, so get your recycled sauce, and pickle jars ready... But, it's very addicting so I promise you'll go through it fast!

Let's do this...

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.Habanero Mango Salsa.


Serves 6.


  • 1 mango

  • 4 bell peppers

  • 4 habanero

  • 6-7 medium tomatoes

  • 2 Anaheim chili peppers

  • 2 jalapeños

  • 1 lime

  • 3-4 cloves of garlic

  • Half of a red onion- rough chopped

Baking and Spices:

  • Salt

  • Black pepper

  • Olive oil

Tools needed:

  • Food processor or high speed blender

  • Oven

  • 1-2 baking sheets

  • Parchment paper

  • Glass containers for storage

To begin, pre heat your oven to 400.

Next, remove the stalks from the Anaheim chili peppers, bell peppers, jalapeños, and habanero peppers. Keep the seeds in the Anaheim, jalapeños, and habanero.

If you've never cut peppers before, here are 3 things to remember...

  1. Wear gloves if you have to handle the seeds inside of habanero or jalapeños, or

  2. Immediately wash your hands with soap and water after handling.


If you've never cut a pepper before and you're unsure of how to remove the stalk, I have attached a tutorial video from youtube:


On 1 or 2 baking sheets, lay a single layer of parchment paper. On the parchment paper spread evenly the tomatoes, Anaheim chili peppers, habanero, jalapeños and bell peppers. Drizzle olive oil, and a generous sprinkle of salt all over the vegetables.

Place the sheet pans in the oven and roast for 40 minutes. The tomatoes may burst a little (that's a good thing!), and the peppers should darken or even char on some of their edges.

While vegetables are roasting, prepare your mango. Because the mango will be blended with the rest of the ingredients, perfect cuts are not required. Try your best to get as much fruit away from the skin.

If you've never cut a mango before, I have attached a tutorial video from youtube:


Set aside the cut mango.

When the vegetables have finished roasting, transfer them to a blender or food processor, and add the mango as well. Pulse the mixture for 10 seconds then add a generous pinch of salt, as much pepper as you desire, and squeeze a whole lime for brightness. Pulse again for 10 seconds.

Remove the lid and add the raw red onion and garlic cloves. Continue to blend until all ingredients have been mixed together.

When the salsa has reached your desired texture, pour the salsa into glass jars and allow to cool in the fridge for up to an hour before serving.

Enjoy this spicy, sweet, and delicious summer salsa!

Please remember to SUBSCRIBE at the bottom of the page and follow me on Instagram and Facebook for fun updates!

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