Preheat your oven to 400°F (200°C). This high temperature will help caramelize the sugars in the mango and bring out the flavors.

On a baking sheet, toss the diced mangoes and halved habanero peppers with olive oil. Make sure they are evenly coated to promote even roasting.

Spread the mangoes and habaneros in a single layer on the baking sheet. This ensures they roast rather than steam.

Roast in the preheated oven for 15-20 minutes, or until the mangoes are slightly caramelized and the habaneros are softened. Keep an eye on them to prevent burning.

Once roasted, remove the baking sheet from the oven and let the ingredients cool for a few minutes. This will make them easier to handle.

In a blender or food processor, combine the roasted mangoes, habaneros, diced red onion, chopped cilantro, lime juice, and salt.

Pulse the mixture until you reach your desired consistency. For a chunkier salsa, pulse less; for a smoother salsa, pulse more.

Taste the salsa and adjust the salt or lime juice as needed. The flavors should be bright and balanced.

Transfer the salsa to a mixing bowl and let it sit for at least 15 minutes before serving. This resting time allows the flavors to meld together.

Serve with tortilla chips, grilled chicken, or fish. Enjoy the sweet heat of the roasted mango-habanero salsa!