In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes.

Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder. Bring to a boil, then reduce heat to a low simmer. Simmer for 10 minutes. Remove from heat and allow to cool.

Pour into a blender and pulse until the mixture is blended yet still has texture. Stir in the cilantro and serve. Cover and refrigerate any mango habañero salsa leftovers.