Preheat oven to broil.
Slice roma tomatoes in half and set skin-side up onto a lightly oiled or aluminum foil lined baking sheet.
3 roma tomatoes
Add white onion and garlic onto baking sheet.
¼ white onion, 2 cloves garlic
Broil for 5-8 minutes, until tomato skins have char.
Remove from heat and allow to cool slightly, for a few minutes.
Remove stems from habaneros and slice in half lengthwise (I highly suggest use gloves to avoid touching your eyes/face). For those who prefer minimal heat, I suggest removing the seeds.
1-3 habaneros
Cut and peel mango into large cubes.
1 mango
Add cubed mango, habanero, cilantro and the broiled onion and garlic cloves to a blender or food processor with lime juice and salt.
¼ cup lime juice, ½ teaspoon salt, ¼ cup cilantro
Process/blend until mango chunks are a smooth pureed consistency (or if you prefer a chunkier salsa, barely pulse for 15-seconds).
Add charred roma tomatoes (keep on charred skins, they add extra flavor!) and blend on low for 15-20 seconds, until tomatoes are broken into smaller chunks but not fully pureed. This keeps the salsa thick and chunky.
Transfer to a bowl and serve immediately or allow flavors to sit in the fridge (cover the bowl) for a few hours.
Reminder: salsas get spicier as they sit, so while the habanero mango salsa may be mild or medium to begin with, it may get to a more hot level of heat over time.