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Mango Salsa highlights the sweetness of ripe mangoes, and a touch of jalapeño gives it a mild kick. This is a safe, tested canning recipe and it’s delicious preserved on your pantry shelf for quick weeknight meals. It works well for dipping chips, or as a topping for tacos and grilled meats, and it’s especially nice with fish.
I’ve been looking for a canning recipe for mango salsa, and it seems like every recipe includes tomatoes, which distract from the fresh fruit flavor (and muddle the color). I finally found this tested canning recipe for mango salsa in the The All New Ball Book of Canning and Preserving and it’s a keeper!
The original recipe is actually chipotle mango salsa, which is delicious, but the flavor of the smokey chipotle peppers completely dominate the salsa. You do get some of the sweetness from the mango, but much of the fresh mango flavor gets lost in the complexity there.
Sometimes you just want a simple mango salsa, no tomatoes, no smokey chipotle, just full of fresh mango flavor. This one’s full of mango flavor, and it’s still perfect for canning.
Ingredients for Mango Salsa
This canning recipe for mango salsa is adapted from The All New Ball Book of Canning and Preserving. The original recipe included chipotle, which is delicious, but sometimes you just want a simple mango salsa that’s a bit more versatile.
To make two pints, you’ll need the following:
- 3 mangoes, peeled, seeded, and cut into ½ inch chunks (about 4 ½ cups prepared)
- ¾ cup red bell pepper, stemmed, seeded, and diced
- ¼ cup chopped jalapeño peppers, seeded (reduce for a milder salsa)
- 1 small white onion, peeled and diced (about 1 cup prepared)
- 3 tablespoons fresh cilantro, chopped
- ½ cup lime juice (fresh or bottled)
I adapted the Ball canning recipe using commonly accepted canning substitutions. I’ve reduced the bell peppers in the original recipe and replaced 1/4 cup of them with diced Jalapenos. The total amount of peppers is 1 cup, and when canning salsa, you’re allowed to substitute hot peppers in place of sweet, or vice versa.
I’ve eliminated the chipotle peppers, to make this a plain mango salsa canning recipe.
While some mango salsa canning recipes use underripe green mango because it’s more acidic, tis particular recipe is tested with fully ripe mango and it has enough added lime juice to correct the acidity and still be safe for canning.
Using fully ripe mangoes results in a sweet and flavorful salsa. The addition of jalapeño peppers adds just the right amount of heat without overpowering the sweetness of the mango.
The last thing to note here is that Ball Canning tested this recipe to use fresh lime juice, which gives it a better flavor than bottled. You can use bottled if you’d like, but know that fresh lime juice is allowed in this particular recipe.
This recipe for mango salsa (left), next to the original Chipotle Mango Salsa (right). I made both, and they’re both wonderful.
Making Mango Salsa for Canning
This recipe comes together quickly, so be sure to have a water bath canner and jars ready if you’re canning.
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 Mango Salsa
If canning, prepare a water bath canner and jars before you start making the salsa.
Once the salsa has cooked, it’s time to ladle it into prepared jars.
Fill jars, leaving 1/2-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 half pint jars for 15 minutes, and pint jars for 20 minutes, 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 mango salsa:
- For 0 to 1,000 Feet in Elevation – Process half-pint jars for 15 minutes and pint jars for 20 minutes.
- For 1,001 to 6,000 Feet in Elevation – Process half-pint jars for 20 minutes and pint jars for 25 minutes.
- Above 6,001 Feet in Elevation – Process half-pint jars for 25 minutes and pint jars for 30 minutes.
Mango Salsa recipes
Since making this particular mango salsa recipe, I’ve come across several tested mango salsa canning recipes. Those will all be posted soon, so stay tuned!
The picture below includes Plain Mango Salsa (this recipe), Pineapple Mango Salsa, Green Mango Salsa (with underripe mangoes), and chipotle mango salsa.
Mango Salsa Canning Recipes
Salsa Canning Recipes
Looking for more salsa canning recipes?
Mango Salsa
Mango Salsa highlights the sweetness of ripe mangoes, and a touch of jalapeño gives it a mild kick.
Ingredients
- 3 mangoes, peeled, seeded, and cut into ½ inch chunks (about 4 ½ cups prepared)
- ¾ cup red bell pepper, stemmed, seeded, and diced
- ¼ cup chopped jalapeño peppers, seeded (adjust to taste)
- 1 small white onion, peeled and diced (about 1 cup prepared)
- 3 tablespoons fresh cilantro, chopped
- 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.
Notes
For the peppers, the total volume cannot be more than 1 cup of hot and sweet peppers combined. For a milder salsa, use more sweet peppers, and for more heat, use more hot peppers. You can also substitute hotter peppers in place of jalapenos, and habaneros work wonderfully if you like the extra heat.
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 mango salsa:
- For 0 to 1,000 Feet in Elevation - Process half-pint jars for 15 minutes and pint jars for 20 minutes.
- For 1,001 to 6,000 Feet in Elevation - Process half-pint jars for 20 minutes and pint jars for 25 minutes.
- Above 6,001 Feet in Elevation - Process half-pint jars for 25 minutes and pint jars for 30 minutes.
Summer Canning Recipes
Putting up more than salsa this summer?
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