Best 4 Summer Mango Salsa Canning Recipes

Indulge in a burst of tropical flavors with our collection of summer mango salsa recipes, perfect for adding a vibrant touch to your meals. These salsas are not only delectable but also versatile, serving as ideal accompaniments to grilled meats, fish, tacos, and more. Get ready to tantalize your taste buds with a range of options, from classic mango salsa to unique variations like pineapple mango salsa and spicy mango salsa. Each recipe is easy to follow and packed with fresh, seasonal ingredients, ensuring a delightful culinary experience. Whether you're hosting a summer party or simply looking to elevate your everyday meals, these mango salsas are guaranteed to impress. So, grab your aprons and let's dive into the world of tantalizing flavors!

Let's cook with our recipes!

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.

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.

FRESH SUMMER SALSA

Fresh Summer Salsa image

This fresh-tasting combination is great with chips or grilled salmon, chicken or pork chops. But it's so good, sometimes I just eat it with a spoon! -Lindsay Anderson, Inman, Kansas

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 13

Ingredients

4 medium tomatoes, chopped
1 medium mango, peeled and chopped
1 medium ripe avocado, peeled and cubed
3/4 cup fresh or frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
3 tablespoons lime juice
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
Baked tortilla chip scoops

Steps:

In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.

Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

PEACHY MANGO SALSA, CANNED FOR CHRIS!

Peachy Mango Salsa, Canned for Chris! image

Chris aka Chef #1118755 made and reviewed my recipe #68547 and asked about canning it. This is the result of that recipe. I did add garlic and or ginger to it. Yes an optional choice. Used fresh jalapenos in place of the canned green chilies. Be sure not to use over ripe mango's, they need to be firm but fresh. If they are so soft you can't peel with a vegetable peeler they are too soft.

Provided by Rita1652

Categories Sauces

Time 1h35m

Yield 11 8 ounce jars

Number Of Ingredients 11

Ingredients

4 firm fresh peaches, 6 cups seeded, peeled if desired and diced
2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced
4 fresh jalapenos or 1 habanero, diced
1 1/2 cups holland orange bell peppers (2 cups diced)
1 red onion, 1 1/2 cups diced fine
2 tablespoons minced garlic or 2 tablespoons minced ginger
3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped
1 fresh lime, juice and zest
1 1/2 cups white vinegar (5 percent acid)
1 cup sugar
1/2 teaspoon salt

Steps:

Sterilize Ball jars rims and screw tops.
Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
Reduce to simmering, and simmer 5 minutes. Do not overcook.
Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

Tips:

Choose ripe mangoes: For the best flavor, use mangoes that are ripe but still firm. Avoid mangoes that are too soft or have bruises.
Prepare mangoes properly: Peel and dice the mangoes into small pieces. Be sure to remove the pit and any fibrous strings.
Use fresh ingredients: For the best results, use fresh ingredients whenever possible. This includes the mangoes, onions, peppers, and cilantro.
Adjust the heat level: The amount of jalapeño pepper you use will determine the heat level of the salsa. If you prefer a milder salsa, use less jalapeño. If you like a spicier salsa, use more.
Let the salsa rest: After you make the salsa, let it rest for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

This summer mango salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for topping tacos, burritos, and enchiladas. It can also be served as a dip with chips or vegetables. The salsa is also easy to make and can be canned for later use. So next time you have a surplus of mangoes, be sure to try this recipe!