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Mango Salsa – No Tomatoes

Mango Salsa Canning Recipe

This is what we love about home canning – It can feel like summer all year long with this tropical salsa!

When the grocery store has mangoes on sale, we stock up and water bath can this delicious no tomato salsa. Our local Aldi grocery store often has mangoes on sale for only 29 cents each. As you can imagine, I fill my cart!

When choosing fresh ingredients for this recipe, try to get the freshest and best quality possible.

Your mangoes should be half-ripe –  firm but not rock hard. (I had a few get ripe and used those also, so it is allowed, I just recommend that the majority of your mangoes are still a little green and firm)

mango salsa recipe

Use mangoes that are not yet fully ripe. They hold up better from canning and are much easier to peel.

Some people have bad creations to the skins of mangoes. If you do or are unsure if you will, use gloves when pealing.

This recipe is very simple. All you have to do is add all the ingredients to a pot and cook it! It’s great on fish or rice, but I’ve been known to just eat it straight out of the jar.

mango salsa canning recipe no tomatoes

Just add ingredients to a pot and cook – Easy!

Because this is a high-acid recipe, we will be water bath canning it, so no pressure canner is needed.

4 from 1 vote
home canning mango salsa recipe
Mango Salsa Canning Recipe

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

Servings: 4 pint jars
  • 6 cups diced mangoes (choose firm mangoes that aren't fully ripe)
  • 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
  1. Wash and rinse canning jars and lids. Keep jars hot until ready to use.

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

  3. Reduce to simmering, and simmer 5 minutes. You can either refrigerate in an airtight container if you are going to eat soon, or you can can it.

Canning Instructions
  1. 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.

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

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

Recipe Notes

You can easily double or triple this recipe.

Altitude (in feet)Increase Processing Time
1,001 - 3,0005 minutes
3,001 - 6,0005 minutes
6,001 - 8,00010 minutes
8,001 - 10,00010 minutes

This Post Has 2 Comments

  1. Yay. I made a half recipe because that’s all the stuff I had in the house. I’ll be making this again. I loved it on my pork carnitas I made today. Loved the zip!

    1. It sure is zippy, isn’t it? Glad you loved it! I may have ate it straight from the jar while hiding it from my kids once or twice haha

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