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Canning: Mango Salsa

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  • OGWLAdmin Starlett
  • Complexity: easy
Canning:  Mango Salsa

Make it summer all year long with this no tomato, tropical salsa recipe.


  • 6 cups diced mangoes
  • 1 red onion, finely diced
  • 1 1/2 cups seeded and diced red bell pepper
  • 2 tsp chopped fresh cilantro
  • 1/2 tsp crushed red pepper flakes
  • 2 garlic cloves, minced
  • 2 tsp finely chopped ginger
  • 1 cup brown sugar
  • 1 1/4 cups 5% vinegar (you can use either cider or white, depending on your taste preference)
  • 1/2 cup water
  • Step by Step Directions

    1. MSmagosSelect firm mangoes that aren't quite fully ripe.

      Wash and rinse canning jars and lids. Keep jars hot until ready to use.





    2. MSingredIn a large pot, add all ingredients. Bring to a boil over high heat, stirring until sugar is dissolved.

      Reduce to a simmer, and simmer 5 minutes. You can either refrigerate it in an airtight container if you are going to eat it soon, if not go ahead and can it.






      Using a slotted spoon, fill hot jars with the salsa to 1/2-inch headspace. Add liquid from salsa to jars, leaving 1/2-inch headspace.

      Wipe rims of jars with a clean, damp paper towel. Apply canning lids and rims.

      Process pints in boiling water bath canner for 15 minutes. If using half-pints, you will process for 10 minutes. (Adjusting times based on altitude. See table below.)


      Yields: 4-pint jars

      You can easily double or triple this recipe.

    4. Altitude (in feet)

      Increase Processing Time

      1,001 - 3,000

      5 minutes

      3,001 - 6,000

      5 minutes

      6,001 - 8,000

      10 minutes

      8,001 - 10,000

      10 minutes

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