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Healthy Mango Salsa Canning Recipe

Capture summer’s vibrant sweetness with this USDA-approved mango salsa canning recipe—bright, tangy, tropical, and perfect for enjoying all year long.
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Prep Time 25 minutes
Cook Time 5 minutes
Servings: 4 pint jars
Course: Canning & Preserves
Cuisine: Home Canning
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Wash, sterilize, and keep jars hot; prepare lids according to manufacturer instructions.
  2. Heat water bath canner to a gentle simmer (180°F).
  3. Combine all ingredients in a large non-reactive stockpot.
  4. Bring mixture to a full boil over medium-high heat, stirring frequently.
  5. Reduce heat and simmer for exactly 5 minutes.
  6. Ladle hot salsa into hot jars, leaving ½-inch headspace.
  7. Remove air bubbles and wipe rims clean.
  8. Apply lids and screw bands fingertip-tight.
  9. Process 15 minutes for half-pints or 20 minutes for pints in a boiling water bath.
  10. Turn off heat and rest jars 5 minutes before removing.
  11. 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.