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Simple Mango Salsa Canning Recipe

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 -6 half-pint jars
Course: Canning
Cuisine: Tropical
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Peel and dice mangoes into uniform ½-inch chunks.
  3. Dice bell pepper, jalapeños, and onion into consistent pieces.
  4. Combine all ingredients in a stock pot and bring to a rolling boil.
  5. Reduce heat and simmer for 5 minutes.
  6. Ladle hot salsa into jars, leaving ½-inch headspace; remove air bubbles.
  7. 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.