Description
Capture summer’s vibrant sweetness with this USDA-approved mango salsa canning recipe—bright, tangy, tropical, and perfect for enjoying all year long.
Ingredients
Scale
- 3 medium mangoes, peeled, seeded, and cut into ½-inch chunks (about 4 ½ cups)
- ¾ cup red bell pepper, diced
- ¼ cup jalapeño peppers, chopped and seeded
- 1 small white onion, diced (1 cup)
- 3 tbsp fresh cilantro, chopped
- ½ cup bottled lime juice
- 1 cup brown sugar
- 1¼ cups 5% vinegar (white or cider)
- 2 tsp minced garlic
- 2 tsp minced ginger
- ½ tsp crushed red pepper flakes
Instructions
- Wash, sterilize, and keep jars hot; prepare lids according to manufacturer instructions.
- Heat water bath canner to a gentle simmer (180°F).
- Combine all ingredients in a large non-reactive stockpot.
- Bring mixture to a full boil over medium-high heat, stirring frequently.
- Reduce heat and simmer for exactly 5 minutes.
- Ladle hot salsa into hot jars, leaving ½-inch headspace.
- Remove air bubbles and wipe rims clean.
- Apply lids and screw bands fingertip-tight.
- Process 15 minutes for half-pints or 20 minutes for pints in a boiling water bath.
- Turn off heat and rest jars 5 minutes before removing.
- Cool jars undisturbed for 12–24 hours.
Notes
Use slightly underripe mangoes for best texture. Bottled lime juice and 5% vinegar are mandatory for safe acidity during canning.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Canning & Preserves
- Method: Water Bath Canning
- Cuisine: Home Canning
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: mango salsa canning, canned mango salsa, mango preserve, salsa recipe, water bath canning