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I absolutely adore this mango salsa recipe!
This mango salsa is a cooked sweet, spicy, and flavorful salsa loaded with chunky bits of fresh mango, tomatoes, onion, and jalapeno, infused with the Spanish flavors of garlic, cumin, and cayenne pepper. This warm salsa is best served warm over chicken or fish.
David’s sister Connie, gave me a jar of mango salsa she had made. I ended up using the jar of salsa to pour over Chicken with Mexican Rice. That chicken turned out really good, I asked her for the recipe.
Connie’s inspiration for the salsa came from the peach salsa recipe from the Ball Canning Cookbook. She modified the original recipe by substituting mangoes in for peaches. She also cut back on the spice.
Since David and I like spicy food, I added more by adding jalapenos and cayenne pepper the recipe. This gives it just enough spice so that it can stand up to the sweetness of the mango.
I love how this salsa recipe came out and I’m excited to share it with you.
Let’s make some Mango Salsa!
How To Make Mango Salsa
First, peel and chop mango into equal-sized chunks. Then peel and chop the 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 and there are no clumps.
Next, 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.
Destiny says
It doesn’t say how long to process it for canning- but the recipe came from a Ball Cookbook? Do you know how long I should process this for?
The Mountain Kitchen says
Hi Destiny! Sorry, about the lack of information. This is an old post that I need to update. Yes, 20 minutes to process. Please let me know if you have any other questions. Good luck! Debbie