Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Do not substitute ripe mango, change the syrup pack, omit the 2-minute boil, use larger jars, or shorten processing.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Pint Jars
- Headspace
- 1/2 inch
- Processing time
- Pints 15/20/20/25 and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Use green, firm, non-fibrous mangoes; prepare slices, combine with the tested light or medium syrup, and boil 2 minutes.
- Fill pints or quarts, leaving 1/2 inch headspace.
- Pints 15/20/20/25 and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, appropriate nonreactive cookware and preparation tools, jar lifter, and pints or quarts.
Visual method guide
- Prepare: Use exact ingredients and source-specific preparation.
- Pack: Hot pack; maintain 1/2 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Do not substitute ripe mango, change the syrup pack, omit the 2-minute boil, use larger jars, or shorten processing.
About this recipe
Mangoes, Green is a tested NCHFP boiling-water home-canning recipe using hot pack.
Before you begin
- Method
- Boiling-water canning
- Pack
- Hot pack
- Jar size
- Pints or quarts
- Headspace
- 1/2 inch
Altitude and processing schedule
Pints 15/20/20/25 and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Mangoes, Green — NCHFP
Ingredients
- green firm non-fibrous mangoes
- light or medium canning syrup enough to cover fruit
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Wear plastic or rubber gloves if sensitive to green mango. Peel, slice and discard pits.
- Place slices in hot light or medium syrup, bring to a boil and cook 2 minutes.
- Fill hot jars with fruit and boiling syrup, leaving 1/2-inch headspace; remove bubbles and apply lids.
- Process pints 15/20/20/25 minutes and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve or use this preserved product according to its texture and flavor after opening; refrigerate leftovers.
Frequently asked questions
Can I change the recipe?
Only make changes expressly permitted by NCHFP. Do not substitute ripe mango, change the syrup pack, omit the 2-minute boil, use larger jars, or shorten processing.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours with a new lid and the complete tested process when permitted.
How this recipe compares
This sliced green-mango pack is distinct from the acidified ripe-mango sauce recipe.
Troubleshooting
Wear gloves if sensitive because green mango can cause poison-ivy-like skin irritation.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
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.