5 from 15 votes
Easy Roasted Mango Salsa Recipe
This Easy Roasted Mango Salsa balances sweet roasted mango with charred tomato, bell pepper, and onion, alongside spicy habanero and jalapeño peppers. Roasting the vegetables and chiles intensifies their flavors and softens them, while fresh lime juice and cilantro brighten the salsa. The mixture is blended to a smooth sauce with a spicy kick from the habaneros, adjustable by quantity. It's a versatile condiment that complements grilled meats, chips, or tacos with a smoky-fruity heat.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
Calories:
29 kcal
Course:
Condiments
Cuisine:
American, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 29
% 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.