Best 4 Canned Mango Lime Salsa Recipes

Indulge in the vibrant flavors of summer with our tantalizing Canned Mango Lime Salsa recipe! This refreshing salsa is a perfect blend of sweet and tangy flavors, featuring juicy canned mangoes, zesty limes, crisp red onions, and a hint of spicy jalapeño. With a preparation time of just 15 minutes, this recipe yields a versatile salsa that can be used as a dip for chips, a topping for tacos or burritos, or even as a marinade for grilled chicken or fish.

This article also includes a delightful variation of the Canned Mango Lime Salsa, introducing a spicy Mango Habanero Salsa that adds an extra kick of heat. For those who prefer a milder option, there's a Mild Mango Salsa recipe that omits the jalapeño and habanero peppers, catering to a wider range of palates.

To complement your salsa experience, we've included a recipe for homemade Tortilla Chips, ensuring a crispy and flavorful base for your dips. And for a refreshing accompaniment, try our Cucumber Salad with Lemon-Tahini Dressing, a light and tangy salad that perfectly balances the richness of the salsa.

Whether you're hosting a fiesta, enjoying a backyard barbecue, or simply looking for a healthy and delicious snack, this collection of recipes has everything you need to create a memorable and flavorful experience.

Check out the recipes below so you can choose the best recipe for yourself!

CANNED MANGO LIME SALSA

Canned Mango Lime Salsa image

This is from the back of the Morton's Canning and Pickling Salt box. I wouldn't generally post a canning recipe, but I personally think that Morton is a "trusted source". I have not tried this yet, but I had a request for this recipe.

Provided by Wu Newt

Categories Sauces

Time 1h

Yield 3 pints, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups white vinegar
1 cup water
1 3/4 cups granulated sugar
2 tablespoons pickling salt (Morton Canning & Pickling Salt)
1/4 cup fresh squeezed lime juice
2 tablespoons whole black peppercorns
6 cups green mangoes (slightly ripened, 0.25-inch dice)
3 tablespoons cilantro (chopped, stems removed)
1/2 cup red onion (0.25-inch dice)
1/2 cup red bell pepper (0.25-inch dice)
2 tablespoons fresh jalapenos (minced, seeds removed)
1/2 teaspoon fresh garlic (minced)
1/2 teaspoon fresh cracked black pepper

Steps:

Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.
NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

CUCUMBER-MANGO SALSA

Cucumber-Mango Salsa image

This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!

Provided by Chrissy

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 2h30m

Yield 16

Number Of Ingredients 8

Ingredients

3 mangos - peeled, seeded and diced
1 cucumber - peeled, seeded, and diced
2 jalapeno peppers, seeded and finely chopped
1 large onion, finely diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 tablespoon lime juice, or to taste
salt and pepper to taste

Steps:

Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 6.4 g

FRESH MANGO SALSA

Fresh Mango Salsa image

I love this recipe and it tastes good with tortilla chips.

Provided by Spence

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 1h20m

Yield 40

Number Of Ingredients 10

Ingredients

2 cups diced Roma tomatoes
1 ½ cups diced mango
½ cup diced onion
1 teaspoon white sugar
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced

Steps:

Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.

Nutrition Facts : Calories 7.5 calories, Carbohydrate 1.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 30.1 mg, Sugar 1.4 g

SUMMER MANGO SALSA CANNING RECIPE

Summer Mango Salsa Canning Recipe image

This is a great way to store up those summer veggies that are coming in at the same time. I serve this over grilled fish, chicken, or pork. It is even great with plain tortilla chips! In a pinch pour over sliced avacado for a salad. I make big batches of this recipe so we have plenty all year long and don't run out. It is a very versatile recipe that can be used in many ways.

Provided by rnmichiko1

Categories Mango

Time 1h20m

Yield 6-7 pint jars, 6-7 serving(s)

Number Of Ingredients 12

Ingredients

2 large ripe mangoes
4 small peaches
2 medium bell peppers
2 medium Spanish onions
4 jalapenos, seeded and minced finely
2 cups apple cider vinegar
2 teaspoons coriander seeds
2 teaspoons mustard seeds
4 teaspoons salt
4 tablespoons brown sugar
2 large bay leaves
2 limes, zest and juice of (large)

Steps:

Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.

Tips:

Use ripe mangoes for the best flavor and texture.
If you don't have fresh limes, you can use bottled lime juice, but be sure to use half the amount.
To make the salsa spicier, add a jalapeño pepper or two, minced.
For a sweeter salsa, add a tablespoon or two of honey or agave nectar.
You can also add other fruits and vegetables to the salsa, such as pineapple, papaya, or avocado.
Serve the salsa immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This canned mango lime salsa is a delicious and easy way to add some tropical flavor to your next meal. It's perfect for tacos, burritos, quesadillas, or just as a dip with chips. With its sweet, tangy, and spicy flavor, this salsa is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe, give this canned mango lime salsa a try. You won't be disappointed!

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