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Chipotle Mango Salsa combines the sweetness of ripe mangoes with the smokiness of chipotle peppers, creating a unique and delicious salsa that’s perfect for summer grilling or as an unforgettable dip.
Mango salsa is one of the best fruit salsas, second only to pineapple salsa in my book. This particular recipe really takes it up a notch by adding the smokey flavor of chipotle to the mix, and it’s truly amazing.
I thought mango salsa couldn’t get any better, but I was wrong!
Ingredients for Mango Chipotle Salsa
Most mango canning recipes use underripe mangoes, simply because they’re more acidic than fully ripe fruits. In salsa, however, you’re adding citrus juice to boost the acidity, so fully ripe mangoes work out wonderfully.
This recipe uses fully ripe mangoes, resulting in a richer mango flavor compared to many recipes that use under-ripe fruit. The mango pieces hold together well during canning, creating a chunky salsa with a delightful smokey-sweet profile.
This is a tested canning recipe developed by Ball Canning and adapted from The All New Ball Book of Canning and Preserving. To make about 2 pints, you’ll need:
- 3 mangoes, peeled, seeded and cut into ½ inch chunks (about 4 ½ cups prepared)
- 1 red bell pepper, stemmed, seeded and diced (about 1 cup prepared)
- 1 small white onion, peeled and diced (about 1 cup prepared)
- 3 tbsp fresh cilantro, chopped
- 2 canned chipotle peppers in adobo sauce, stemmed and diced
- ½ cup lime juice
This particular recipe is tested with fresh lime juice for a better flavor, but you can use bottled if you like.
How to Make Chipotle Mango Salsa
This recipe is incredibly simple, and it comes together in minutes.
Combine all ingredients in a stock pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Ladle into prepared jars, leaving ½ inch headspace.
Process jars in a water bath canner for 15 minutes for half pints and 20 minutes for pints, adjusting for altitude.
Canning Chipotle Mango Salsa
Canning this salsa is optional, and it can be safely stored as a refrigerator or freezer salsa. It’ll keep for a few weeks in the refrigerator, or up to 6 months in the freezer. If freezing, be sure to use freezer-safe jars or containers.
That said, I always prefer to can my homemade salsas. I’m always short on freezer space, and I love the convenience of being able to pull them off the pantry shelf any time of year. If properly canned in a water bath canner, homemade salsa maintains peak quality for 12-18 months, and is safe to eat so long as the jars remain sealed. Refrigerate after opening, of course.
This recipe follows the standard canning instructions for most homemade salsas. Fill jars, leaving ½-inch headspace, de-bubble, adjust headspace, wipe rims, and apply two-part canning lids to fingertip tight.
Load the jars into a preheated water bath canner and bring the canner up to a full rolling boil. Once the canner is boiling hard, process the jars for 15 minutes (for half pints) and 20 minutes (for pints), adjusting for altitude if above 1,000 feet in elevation.
Pint and half-pint canning jars may be used, but don’t use jars larger than a pint.
Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning:
- For 0 to 1,000 Feet in Elevation – Process pint and half-pint jars for 15 minutes.
- For 1,001 to 6,000 Feet in Elevation – Process pint jars and half-pint jars for 20 minutes.
- Above 6,001 Feet in Elevation – Process pint and half-pint jars for 25 minutes.
Salsa Canning Recipes
Looking for more salsa canning recipes?
Chipotle Mango Salsa
Ingredients
- 3 mangoes, peeled, seeded, and cut into ½ inch chunks (about 4 ½ cups prepared)
- 1 red bell pepper, stemmed, seeded, and diced (about 1 cup prepared)
- 1 small white onion, peeled and diced (about 1 cup prepared)
- 3 tablespoons fresh cilantro, chopped
- 2 canned chipotle peppers in adobo sauce, stemmed and diced
- ½ cup lime juice
Instructions
- Combine all ingredients in a stock pot and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Ladle the salsa into prepared jars, leaving ½ inch headspace.
- Process jars in a water bath canner for 15 minutes for half pints and 20 minutes for pints, adjusting for altitude.
Summer Canning Recipes
Putting up more than salsa this summer?
