Summer Mango Salsa Canning Recipe Recipe

Preserve the vibrant taste of summer with this easy mango salsa canning recipe! Bursting with fresh mango, red onion, and bell pepper, this versatile salsa is perfect over grilled fish, chicken, pork, or even avocado slices. Enjoy it all year round with tortilla chips or as a zesty salad topping. Make a big batch and savor the sunshine in every bite!

Prep Time 30 mins
Cook Time 80 mins
Calories 203.4 kcal
Protein 6g
Rating 1.5 (2 Reviews)
Summer Mango Salsa Canning Recipe 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Summer Mango Salsa Canning Recipe

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How to Make Summer Mango Salsa Canning Recipe

  1. Peel, seed, and dice 4 ripe mangoes.
  2. Finely chop 1 medium red onion.
  3. Dice 1 green bell pepper and 1 red bell pepper.
  4. Combine mangoes, red onion, and bell peppers in a large bowl.
  5. Add the zest and juice of 3 limes.
  6. In a small saucepan, combine 1 cup white vinegar, 1 tablespoon coriander seeds, 1 teaspoon yellow mustard seeds, 2 bay leaves, 1 tablespoon salt, and 1/2 cup sugar.
  7. Heat over medium heat, stirring occasionally, until sugar dissolves. Do not boil.
  8. Remove from heat and let steep, covered, for 10 minutes.
  9. Strain the vinegar mixture through a fine-mesh sieve into the fruit and vegetable mixture, discarding the spices.
  10. Stir well to combine.
  11. Pack the salsa into sterilized pint jars, leaving 1/2 inch headspace.
  12. Process in a boiling water bath for 35 minutes.
  13. Remove jars and let cool completely. Listen for the satisfying 'pop' of the seals!
  14. (Optional) Substitute 1/4 cup chopped fresh cilantro for the coriander seeds in step 6.

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

152g

Fat

1g

Carbs

15g