Description
This vibrant mango salsa canning recipe preserves the sweet, tropical flavor of fresh mangoes with zesty peppers and lime, creating a year-round condiment bursting with color and freshness.
Ingredients
Scale
- 3 medium mangoes, diced (about 4½ cups)
- ¾ cup red bell pepper, diced
- ¼ cup jalapeños, finely chopped
- 1 small white onion, diced
- 3 tablespoons fresh cilantro, chopped
- ½ cup lime juice
Instructions
- Sterilize jars, lids, and rings in boiling water for 10 minutes; prepare a water bath canner with enough water to cover jars by 2 inches.
- Peel and dice mangoes into uniform ½-inch chunks.
- Dice bell pepper, jalapeños, and onion into consistent pieces.
- Combine all ingredients in a stock pot and bring to a rolling boil.
- Reduce heat and simmer for 5 minutes.
- Ladle hot salsa into jars, leaving ½-inch headspace; remove air bubbles.
- Process half-pints for 15 minutes or pints for 20 minutes in a boiling water bath.
Notes
Never reduce lime juice—proper acidity ensures safe canning and long-term preservation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Canning
- Method: Water Bath
- Cuisine: Tropical
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 7g
- Sodium: Varies
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: mango salsa canning, canned mango salsa, tropical salsa, water bath canning, preserved salsa