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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.

home canning mango salsa recipe

Mango Salsa Canning Recipe

Make it summer all year long with this no tomato, tropical salsa recipe.
4.25 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 5 minutes
Canninc Time: 15 minutes
Servings: 4 pint jars

Ingredients

  • 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

Instructions

  • Wash and rinse canning jars and lids. Keep jars hot until ready to use.
  • In a large pot, add all ingredients. Bring to a boil over high heat, stirring until sugar is dissolved.
  • 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

  • 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.
  • 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.)

Notes

You can easily double or triple this recipe.
*This recipe has been tested and approved by the USDA.

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

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This Post Has 21 Comments
    1. There’s no need to pressure can this recipe since it is high-acid. You just need to water bath. Your pressure canner can be used to water bath, just don’t lock the lid to create pressure.

  1. Thank you for sharing this! I have a recently acquired tomato allergy and miss eating salsa and chips. This recipe is great.
    I have never canned anything before, but your delicious recipe has inspired me.

  2. 5 stars
    Just made this! Left out ginger and cilantro because of allergies! Absolutely amazing flavor! Just the right amount of heat and sweet! I used half fresh mangoes and half frozen! That what I had! Truly awesome and the “elusive, never to be found, one and ONLY” recipe that you can can into pints, as COVID has made half pint jars as scarce as toilet paper! Thank you for fabulous recipe!

  3. 5 stars
    I LOVE this stuff – on salmon, with shrimp, chicken or just right out of the jar. Thank you! Took this to a party and had rave reviews.

  4. Would it be possible to add jalapeno to the recipe or will that ruin it? The men here like a lot of kick!

  5. All these great recipes makes me want to grow more tomatoes. I only have one plant in a container. Thanks, next year I will have to grow more for sure.

  6. 2 stars
    This recipe has way too much vinegar. The salsa is not even edible, and I cooked off as much as I could. I recommend doing only 1/4 – 1/2 C apple cider vinegar at most. I want to actually taste mangos, not drink vinegar straight from the bottle.

    1. You are welcome to use less vinegar if eating right away. We do not recommend altering the vinegar amount if you are canning, for safety reasons 🙂

  7. If you re looking for other ways to use this salsa other than as a dip, I also loved eating it with rice and beans or using it as a salad dressing!

  8. 4 stars
    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

  9. Can the sugar be reduced? What I’m really asking is if the recipe would still be safe for canning with a lesser amount of sugar?

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