Easy Roasted Mango Salsa Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
29 kcal
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Course
Condiments
Easy Roasted Mango Salsa Recipe
Description
Easy Roasted Mango Salsa starts by charring tomatoes, bell peppers, onions, and spicy chilies under high heat to deepen their natural sweetness and add a smoky note. Meanwhile, ripe mango chunks provide juicy, sweet contrast. The roasted ingredients are peeled as needed and then blended with lime juice and fresh cilantro to create a vibrant, spicy salsa.
The habanero peppers contribute significant heat, balanced by the sweetness of mango and the freshness of lime and cilantro. The salsa's texture is smooth yet slightly chunky, depending on blending. Olive oil is used to help coat and roast the vegetables evenly.
This salsa pairs well with grilled seafood, chicken, or as a flavorful topping for tacos and nachos. Its bright, smoky, and spicy profile makes it especially suited for adding a distinctive kick to summer dishes and barbecue fare.
Adjust the number of habaneros to control spice, wear gloves when handling hot peppers for safety, and consider substituting jalapeños for milder heat. The salsa can be refrigerated for up to five days or frozen in portions for longer storage. If you lack a food processor, the same ingredients can be chopped for a fresh, uncooked salsa variation.
Ingredients
- 2 tomato like Roma tomatoes, medium-sized
- 1 red bell pepper
- ½ red onion
- 1 habanero pepper , or more for an extra hot sauce
- 1 jalapeno pepper
- 1 tablespoon olive oil
- 1 Mango peeled an cut into about 2 cups of mango chunks, medium-sized
- ½ cup cilantro finely chopped, fresh
- 1 lime juiced for 2 tablespoons of lime juice
- sea salt adjusted to taste
- black pepper adjusted to taste
Instructions
- Preheat the oven to 450 °F.
- Cut the red pepper in half. Remove and discard the cores, veins and seeds. Slice tomatoes in half, and cut red onion into four wedges. Prepare the chiles by removing the stems. Leave the destemmed chiles whole for a spicy salsa. Or half the chiles and deseed them, scraping out the membrane, for a less fiery salsa.
- Place the sliced tomato and bell pepper cut side down on a parchment-lined baking sheet. Add the onion quarters and whole or halved chiles. Drizzle and rub with olive oil. Place the baking sheet in the top third of the oven.
- Check on the roasting vegetables after 15 minutes. If the habaneros look nice and charred, remove them and return the rest to the oven for another 5 to 10 minutes. The veggies should be charred and wrinkly. If not, finish cooking with a 2-minute broil (grill using the top element). But keep a close eye. It can burn in an instant.
- Remove most of the skin from roasted red pepper and tomatoes – no need to be meticulous here.
- Transfer the roasted vegetables to a food processor bowl. Roughly chop the mango flesh and add it along with ½ teaspoon salt. Blend until smooth (or stop at your preferred consistency if you want a chunkier sauce).
- Add the lime juice and chopped cilantro. Give the mix a short pulse and taste. Adjust with more lime juice, chiles, salt and black pepper to taste.
- Serve the salsa warm. Or, as I like to do, transfer the salsa to an airtight container and chill the salsa in the fridge for at least 30 minutes to allow the flavours to blend. Then serve the chilled roasted mango salsa with grilled meat or seafood, tortilla chips or tacos.
Notes
- Adjust habanero quantity to control the salsa's heat level; jalapeños provide a milder alternative.
- Wear gloves when handling hot peppers to avoid skin irritation.
- Canned or thawed frozen mango can be used if fresh is unavailable.
- Store salsa in an airtight container refrigerated for up to 5 days or freeze in small portions for up to 3 months.
- Without a food processor, finely chop ingredients for a fresh mango habanero salsa without roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 29kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.4g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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