Description
Enjoy vibrant, zesty Mango Salsa Canning made with fresh mangoes, peppers, lime juice, and cilantro for a bright, tropical, shelf-stable salsa you can enjoy year-round.
Ingredients
Scale
- 3 medium mangoes, peeled, seeded, and cut into ½-inch chunks
- ¾ cup red bell pepper, diced
- ¼ cup jalapeño peppers, chopped and seeded
- 1 small white onion, diced
- 3 tbsp fresh cilantro, chopped
- ½ cup lime juice
Instructions
- Gather sterilized jars, lids, and canning equipment. Chop mangoes, peppers, onion, and cilantro.
- Combine all ingredients in a large stockpot and bring to a rolling boil over medium-high heat.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Ladle hot salsa into jars, leaving ½-inch headspace, and wipe rims clean.
- Seal jars and process in a boiling water bath for 15 minutes (half-pints) or 20 minutes (pints). Adjust for altitude.
- Cool jars for 12–24 hours until sealed.
Notes
Use bottled lime juice for consistent acidity. Always adjust processing times for altitude to ensure safety.
- Prep Time: 20-30 minutes
- Cook Time: 5 minutes
- Category: Canning
- Method: Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 9g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg