Tested recipe and safety notes
Safety classification: Tested NCHFP recipe. Keep the published proportions, ingredient preparation, vinegar acidity, jar sizes, headspace, and processing schedule exactly as written. Do not reduce the acid or alter vegetable-to-acid proportions.
Processing details
- Method
- Boiling Water
- Pack style
- Hot Pack
- Jar sizes
- Half-Pint Jars
- Headspace
- 1/2 inch
- Altitude-adjusted processing time
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft
Tested source
This recipe is from the National Center for Home Food Preservation. The recipe card retains the source-exact formula and method.
Preparation timeline
Read the complete recipe card first. Prepare and measure every ingredient as directed, then ready the canner, jars, lids, and tools before beginning the final cook and fill.
Equipment
- Boiling-water canner with rack
- Specified
canning jars and two-piece lids - Nonreactive preserving pot
- Jar lifter, funnel, headspace tool, and accurate measuring tools
Visual method guide
- Prepare ingredients to the exact sizes stated in the recipe card.
- Cook the mixture for the specified time.
- Fill hot jars, maintaining 1/2 inch headspace.
- Remove air bubbles, wipe rims, and apply lids.
- Process for the full time listed for your elevation, then cool undisturbed and verify seals.
Safety essentials
Use hard, unripe mango, 5% acidity cider vinegar, half-pint jars, and the exact published proportions. Wear gloves when handling green mango.
canning.recipes reproduces the cited tested guidance and did not independently laboratory-test this formula.
About this recipe
Mango Salsa — NCHFP is a tested, acidified boiling-water
Before you begin
- Use only the listed jar sizes.
- Use vinegar at the acidity specified in the recipe.
- Do not double the batch.
- Begin timing only when the canner returns to a full boil.
Altitude-adjusted processing schedule
10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft. Use the tier for the canner elevation and never shorten the listed process.
Mango Salsa — NCHFP
Ingredients
- 6 cups unripe mango diced; about 3 to 4 large, hard green mangoes
- 1 1/2 cups red bell pepper diced
- 1/2 cup yellow onion finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons garlic finely chopped
- 2 teaspoons ginger finely chopped
- 1 cup light brown sugar
- 1 1/4 cups cider vinegar 5% acidity
- 1/2 cup water
Equipment
- 1 Boiling-water canner
- 1 8-quart Dutch oven or stockpot
- 1 pair Food-safe gloves For handling raw green mango
Directions
- Wash and rinse half-pint canning jars and keep hot. Prepare lids according to the manufacturer’s directions.
- Wear plastic or rubber gloves while handling raw green mango. Wash produce. Peel and cut mango into 1/2-inch cubes, dice bell pepper into 1/2-inch pieces, and finely chop the onion.
- Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat while stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes.
- Fill hot solids into hot half-pint jars, leaving 1/2-inch headspace. Cover with hot liquid while maintaining 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply two-piece lids.
- Process half-pints in a boiling-water canner for 10 minutes at 0–1,000 feet, 15 minutes at 1,001–6,000 feet, or 20 minutes above 6,000 feet. Cool undisturbed for 12–24 hours and check seals.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving and storage
Cool jars undisturbed for 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.
Frequently asked questions
Can I change the ingredient proportions?
No. The tested acid-to-low-acid balance must remain unchanged.
Can I use larger jars?
No. Use only the jar sizes supported by NCHFP.
Which processing time applies?
Use the time shown above for the elevation of your canner.
Recipe context
This is a source-specific NCHFP record. Do not combine its ingredient formula or processing schedule with another salsa or relish recipe.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or reprocess within 24 hours using a new lid and the full verified process.
- Processing was interrupted
- Restart the full time after the canner returns to a boil.
- Mixture seems too thick or thin
- Do not change the formula or
canning time to alter texture.
Source & provenance
- Source
- National Center for Home Food Preservation
- Publication
- Mango Salsa
- Page / location
- Online recipe page
- Country
- United States
- Region
- National U.S. guidance
- Original language
- English
- Translation
- Original language
- Image provenance
- ai_generated
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Spring, Summer, Fall
Months: May, June, July, August, September
How much of the main ingredient should I grow?
12–35 lb of Warm-climate fruit per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.