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Summer Mango Salsa Canning Recipe: A Taste of Sunshine All Year Round

The first time I tasted mango salsa, it was a revelation. I was at a small beachfront cafe in Mexico, the air thick with the scent of salt and sunshine. They served it simply, alongside grilled fish tacos, and the vibrant sweetness of the mango, the gentle heat of the peppers, and the zing of lime were an explosion of flavor. I knew I had to learn how to make it myself, not just for that immediate taste of summer, but to capture that feeling, that memory, and be able to bring it to my kitchen, no matter the season. This recipe, perfected over years of trial and error, allows me to do just that, and now you can too!

Recipe Overview

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yields: 6-7 pint jars
Serves: 6-7
Dietary Type: Vegan, Gluten-Free

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 large limes, zest and juice of

Equipment Needed

Large bowl
Large saucepan
Sterilized pint jars with lids and rings
Canning pot with rack
Jar lifter
Ladle
Knife
Cutting board

Instructions

Begin by preparing all your fruits and vegetables. Peel, seed, and chop the mangoes and peaches into a small dice, about 1/4-inch. Finely chop the bell peppers and Spanish onions.
Carefully seed the jalapenos (wear gloves if you’re sensitive to spice!) and mince them very finely. Remember, you can adjust the amount of jalapeno to your spice preference.
In a large bowl, combine all the prepared fruits and vegetables.
Zest the limes using a microplane or fine grater, being careful to only zest the outer green layer and avoid the bitter white pith. Juice the limes. Add the zest and juice to the fruit and vegetable mixture.
In a large saucepan, heat the apple cider vinegar over medium heat.
Add the coriander seeds, mustard seeds, bay leaves, salt, and brown sugar to the vinegar.
Stir until the brown sugar and salt are fully dissolved.
Bring the vinegar mixture to a simmer, but do not boil.
Turn off the heat, cover the pan, and let the spices steep in the vinegar for a few minutes (about 5-10 minutes) to allow the flavors to meld and infuse the vinegar. This step is crucial for developing a complex flavor profile.
Strain the vinegar mixture through a fine-mesh sieve into the bowl with the fruits and vegetables, discarding the spices (bay leaves, coriander, mustard seeds).
Mix the vinegar and produce well, ensuring everything is evenly coated.
Now it’s time to pack the salsa into sterilized pint jars. Ensure your jars are clean and sterilized. You can sterilize them by boiling them in water for 10 minutes, or by running them through a sanitize cycle in your dishwasher.
Using a ladle, pack the salsa into the sterilized pint jars, leaving 1/2-inch headspace (the space between the top of the salsa and the rim of the jar).
Wipe the rims of the jars clean with a damp cloth. This is important to ensure a good seal.
Place the lids on the jars, and screw on the bands until they are fingertip tight (not too tight, not too loose).
Process the jars in a hot water bath for 35 minutes. To do this, place the filled jars on a rack in a large canning pot filled with enough boiling water to cover the jars by at least 1 inch.
Bring the water to a rolling boil and process for 35 minutes. Adjust processing time for altitude as needed.
After 35 minutes, turn off the heat and carefully remove the jars from the canning pot using a jar lifter.
Place the jars on a towel-lined surface to cool completely. As they cool, you should hear a “popping” sound, which indicates that the jars have sealed properly.
Once the jars are completely cooled (after about 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If the lid flexes, it hasn’t sealed and should be refrigerated and used within a few weeks, or reprocessed with a new lid.
Remove the bands and label each jar with the date and contents. This will help you keep track of your canned goods.

Expert Tips & Tricks

For a sweeter salsa, consider adding diced pineapple (fresh or canned) to the fruit mixture. If adding pineapple, you may want to reduce or omit the brown sugar.
If you’re not a fan of coriander seeds, you can substitute them with fresh chopped cilantro in the veggie mix. Add after heating the vinegar mixture.
Adjust the amount of jalapenos to your preferred level of spiciness. For a milder salsa, remove the seeds and membranes completely. For a spicier salsa, leave some of the seeds in.
Don’t overfill the jars. Leaving the proper headspace is crucial for a good seal.
Make sure the jars are completely submerged in the boiling water during processing.
Use a jar lifter to avoid burning yourself when removing the jars from the hot water bath.

Serving & Storage Suggestions

This Summer Mango Salsa is incredibly versatile. It’s fantastic served:

Over grilled fish, chicken, or pork.
With plain tortilla chips for a quick and easy appetizer.
Poured over sliced avocado for a refreshing salad.
As a topping for tacos or burritos.

Once opened, refrigerate any leftover salsa. Unopened jars can be stored in a cool, dark place for up to 1 year. Properly sealed jars are shelf-stable and do not need to be refrigerated until opened.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	203 kcal	10%
Total Fat	1.3g	2%
Saturated Fat	0.2g	1%
Cholesterol	0mg	0%
Sodium	1562mg	65%
Total Carbohydrate	47g	16%
Dietary Fiber	6g	24%
Sugars	38g	–
Protein	3.1g	6%

Variations & Substitutions

Spicier Salsa: Add a pinch of cayenne pepper to the vinegar mixture.
Smoked Salsa: Use smoked paprika instead of some of the salt.
Different Fruits: Experiment with other fruits like pineapple, kiwi, or strawberries. Adjust sweetness as needed.
Vinegar Swap: While apple cider vinegar provides a classic flavor, you could try white wine vinegar or even rice vinegar for a slightly different tang.

FAQs (Frequently Asked Questions)

Q: Can I use frozen mangoes and peaches?
A: While fresh is best, you can use frozen. Be sure to thaw them completely and drain any excess liquid before chopping.

Q: How do I know if my jars are properly sealed?
A: After processing and cooling, the lid should be concave and not flex when pressed. If the lid flexes, the jar is not sealed and should be refrigerated.

Q: Can I adjust the amount of sugar in the recipe?
A: Yes, you can adjust the amount of brown sugar to your taste, but keep in mind that sugar also acts as a preservative.

Q: What if I don’t have coriander seeds?
A: You can substitute with fresh cilantro, adding it to the fruit and vegetable mixture after straining the vinegar.

Q: How long will the salsa last once opened?
A: Once opened, the salsa should be stored in the refrigerator and will last for about 1-2 weeks.

Final Thoughts

This Summer Mango Salsa Canning Recipe is more than just a way to preserve the flavors of the season; it’s a way to bring a little bit of sunshine into your kitchen all year round. So gather your ingredients, follow these steps, and get ready to enjoy a taste of summer whenever you crave it. I encourage you to try this recipe, experiment with your own variations, and share your creations with friends and family. Don’t forget to let me know how it turns out! Perhaps you’ll serve it with grilled shrimp and a crisp Sauvignon Blanc – the possibilities are endless. Happy canning!

Summer Mango Salsa Canning Recipe Recipe