Mango Salsa is the Taste of Summer

During the summer my friend makes confetti mango salsa and it is always the hit of any party. Mango salsa is simple, colorful and tasty. I am a sucker for mild salsa and chips and I usually just hoard the bowl to myself. I figured it would be nice to have some available during the long winter months when

finding ingredients for fresh mango salsa is almost impossible. My friend and I got together last week to socialize and can mango salsa. We each brought some supplies and combined them for a few projects. We ended up trying two different recipes for mango salsa. We were able to find some directions for canned mango salsa on which appears to be the site to go to for all canning questions. Both of these recipes worked out well and can be made fresh for immediate enjoyment. If you have never made it before, I recommend mango salsa for the next potluck you attend this summer.

We first made the confetti mango salsa because we have made it before. This time we left out the jicama but included everything else. Mangos can be difficult to dice up because they have a very large pit in the center. A mango slicer works very well but we ended up just cutting around the pit and slicing off the skin with a table knife. It is all going to be chopped up anyway. The different colored bell peppers make the salsa very colorful but also add a lot of sweet flavor. We used the Pampered Chef manual food processor which works well for small amounts of ingredients and cuts them to a good size. This type of salsa is meant to be fresh so there is very little liquid in it. When we packed the jars for canning we added a little more water and lime juice and used a spatula to eliminate air pockets in the jars.

                For the second mango salsa recipe we used the same technique to chop all the vegetables and mango. I was happy to use some apple mint, a mild flavored mint, from my herb garden. All the ingredients get combined in a pot and boiled until the sugar is dissolved. The sugar makes this salsa sweeter than the confetti salsa. The vinegar makes the salsa liquid enough to can well and could also be used for the first recipe.

Canning mango salsa was a great project to do with a friend. We traded off chopping and peeling while talking and chatting. Canned mango salsa will be a crowd pleaser in mid-winter when all our friends want a small taste of summer.

Pampered Chef’s Confetti Mango Salsa

Yield: 6 servings (about 2 cups salsa)

1              large mango

1/2         small jicama

1/3         orange bell pepper

1/3         red bell pepper

1              jalapeño pepper, stemmed

1/3         small red onion

1              tbsp. fresh lime juice

1¼          cups cider vinegar (5%)

1/4         tsp. salt

1/2         tsp. Chili Lime Rub

Disinfect the canning jars, rings and lids; and start heating the boiling water canner. Cut the mango and remove the skin using an avocado peeler or table knife. Peel the jicama using a serrated peeler. Dice the mango, jicama and bell peppers into 1-in. pieces. Cut el jalapeño in half. Combine the mango, jicama, bell peppers, jalapeño and onion in a food processor. Add the lime juice and salt; chop to desired consistency, removing the lid and scraping down sides of bowl as necessary. Sprinkle with the chili lime rub. Fill the canning jars and add vinegar and extra lime juice to remove the air pockets. Process the jars in a boiling water canner for 20 minutes. Let the jars cool overnight and test the seals before storing. Canned Mango Salsa

Yield: 7 to 9 eight ounce jars

6 cups diced unripe mangoes

1½ cups diced red bell pepper or roasted red peppers

½ cup finely chopped yellow onion

½ teaspoon crushed red pepper flakes

2 teaspoons finely chopped garlic

2 teaspoons chopped cilantro

1 teaspoon diced or dried mint leaves (optional)

1 cup light brown sugar

2 teaspoons finely chopped ginger

1¼ cups cider vinegar (5%)

½ cup water or lime juice

Disinfect the canning jars, rings and lids; and start heating the boiling water canner. Wash and peel the mangos, then slice them into 1/4 inch cubes. Add all the ingredients into a large pot and bring to a boil on high heat. Continue stirring to dissolve the sugar as well as mix the spices. Reduce the heat to simmering, and let it simmer for 5 minutes while being careful to not overcook it. Fill the jars and process them in boiling water canner for 20 minutes. Let the jars cool overnight and test the seals before storing.


(edit 2013, October 29)


5 thoughts on “Mango Salsa is the Taste of Summer

  1. Exotic ingredients! Thanks for bringing over some salsa for us to try. It was fun to eat with chips. Very colorful! I’m glad you could use apple mint from your herb garden.

  2. Thank you! I was actually searching online ways to can the Pampered Chef Confetti Salsa. I was pleasantly shocked when I discovered your page. Heading to the kitchen right now!

  3. The Pampered Chef recipe DOES NOT LOOK SAFE to can. It is intended to be eaten fresh. Mangoes are a low acid fruit and no one should can a recipe that hasn’t been thoroughly tested for safety. Ripe mangoes are much more risky than unripe.

    Here’s a great publication from the National Center for Home Food Preservation that includes a recipe for canned mango salsa. Note that it requires UNRIPE mango. An excerpt from the article:
    “Cooks love to experiment with salsa recipes and many want to preserve their
    winning combination by canning. Most salsa recipes are a mixture of low-acid
    foods (such as onions and peppers), with more acid foods (such as tomatoes).
    Acid flavorings such as vinegar, lemon juice, or lime juice are also common
    additions. The types and amounts of ingredients used in salsa, as well as the
    preparation method, are important considerations in how a salsa is canned.
    Improperly canned salsas or other tomato-pepper combinations have been
    implicated in more than one outbreak of botulism poisoning.”

    1. Thank you for the warning. When I originally wrote this I must have just posted a copy of the recipe from the Pampered Chef web site. I neglected to add that I did put in vinegar with the lime juice as the last step to fill up the remaining space in the jars. Botulism is nothing to fool around with.

  4. Rainy – before I go any further on a tear, are you a certified food preserver and/or have you taken food safety courses? If you are or have similar credentials, I apologize. I just get really upset when I see people posting recipes that are not safe and acting like they are. I admit I’m not an expert, but everything I’ve read says that unless you HAVE taken food safety courses and really know what you’re doing, you are taking a chance modifying or making up your own recipes vs. following recipes that have been tested by a reliable source such as NCHFP, Ball, etc. So, I question whether putting “in vinegar with the lime juice as the last step to fill up the remaining space” really is a sufficient safeguard against botulism.

    BTW, the other recipe listed from is actually originally from NCHFP and IS safe as it has been fully tested by experts. FYI, there are some things posted on pickyourown that are NOT safe for canning as written. I never use them as a source for canning recipes.

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