I absolutely adore this Mango Salsa!
Last Spring, David’s sister gave me a jar of mango salsa she had canned the summer before. I ended up using the mango salsa to pour over Chicken with Mexican Rice. That recipe turned out really good, so I got the recipe from his sister to make the Mango Salsa myself. Her salsa inspiration came from the Ball Canning Cookbook. She modified the original recipe by substituting mangoes in for peaches. She told me about how she made hers and a little of what the original recipe called for. I went took her recipe and modified it a little more for my taste, by adding more heat with jalapenos and cayenne pepper.
To me, this sweet, spicy and flavorful salsa is loaded with chunks of fresh mango, tomatoes, onions and jalapenos with Mexican flavors of garlic, cumin, and cayenne pepper. This salsa is best served warm over chicken or fish.
How To Make Mango Salsa
Peel and chop mango into equal sized chunks.
Peel and chop other veggies and have them ready to go in the pot.
Add white vinegar, olive oil, brown sugar, and honey to a large, heavy pot, over medium-high heat. Stir until the sugar has dissolved. Make sure there are no clumps.
Add in the mangoes, diced tomatoes, onion, bell pepper, jalapenos, garlic, cilantro, cumin, and cayenne pepper. Stir well.
Bring mixture to a low boil then cut back the heat and simmer uncovered at least 1 hour.
DO NOT cover with a lid. The fruits and vegetables have lots of natural juice. Evaporation needs to occur for the salsa needs to thicken up.
Once the salsa has thickened, allow it to cool and use it however you like.
My version was a little spicier than what David’s sister had made, but not so spicy that it wasn’t enjoyable. If you don’t like spicy food leave out the cayenne pepper and be sure to scrape out the seeds and veins of the jalapenos.
There were some amazing flavors that hit my mouth when I took a bite of my salsa: sweet, spicy, tangy, warm, followed by a ZIP-BANG-POW!
A true flavor explosion in your mouth!
P.S. Try this salsa with chicken. For a great meal, get my chicken recipe and serve with Mexican rice!
Mango Salsa
Ingredients
- 3 mangoes cubed into ½-inch chunks
- 56 ounces canned diced tomatoes You want twice the amount of tomatoes than mango and to chop all of the other veggies and fruit the same size as the tomatoes
- 1 medium onion chopped
- 1 red bell pepper chopped
- 2 jalapenos chopped
- 4 garlic cloves finely chopped
- ¼ cup cilantro chopped
- ¼ cup white vinegar
- 2 teaspoons extra virgin olive oil
- ¼ cup brown sugar
- 1 tablespoon honey
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
Instructions
- Peel and chop mango into equal sized chunks.Peel and chop other vegetables and have them ready to go in the pot.
- Add white vinegar, olive oil, brown sugar, and honey to a large, heavy pot, over medium-high heat. Stir until the sugar has dissolved. Make sure there are no clumps.Add in the mangoes, diced tomatoes, onion, bell pepper, jalapenos, garlic, cilantro, cumin, and cayenne pepper. Stir well.
- Bring mixture to a low boil then cut back the heat and simmer uncovered at least 1 hour.
- Once the salsa has thickened, allow it to cool and use it however you like.
Notes
Nutrition
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