Zesty Mango Lime Salsa
This vibrant Zesty Mango Lime Salsa is a deliciously unique twist on traditional salsa, combining the tropical sweetness of green mangoes with the tangy brightness of fresh lime juice. Originating from the trusted Morton's Canning and Pickling Salt box, this salsa is perfect for canning enthusiasts looking to preserve a taste of summer year-round. The combination of fresh vegetables, herbs, and spices creates a refreshing condiment that pairs beautifully with grilled meats, chips, or as a zesty topping for tacos. Make a batch to enjoy the flavors of summer long after the season has ended.
12
Servings
53
Calories
13
Ingredients
Ingredients
White vinegar
1 1/2 cups (None)
Water
1 cup (None)
Granulated sugar
1 3/4 cups (None)
Pickling salt (Morton Canning & Pickling Salt)
2 tablespoons (None)
Fresh squeezed lime juice
1/4 cup (Juice from fresh limes)
Whole black peppercorns
2 tablespoons (None)
Green mangoes (slightly ripened, diced 0.25-inch)
6 cups (Diced into 0.25-inch pieces)
Cilantro
3 tablespoons (Chopped, stems removed)
Red onion
1/2 cup (Diced 0.25-inch)
Red bell pepper
1/2 cup (Diced 0.25-inch)
Fresh jalapeños
2 tablespoons (Minced, seeds removed)
Fresh garlic
1/2 teaspoon (Minced)
Fresh cracked black pepper
1/2 teaspoon (None)
Instructions
1
Prepare your canner, jars, and lids according to the manufacturer's instructions to ensure a safe canning process.
2
In a large saucepan, combine the white vinegar, water, granulated sugar, Morton Canning & Pickling Salt, fresh lime juice, and whole black peppercorns. Bring the mixture to a boil over medium-high heat.
3
Once boiling, reduce the heat and let the liquid simmer until it reduces by one-fourth, which will intensify the flavors. After reduction, strain the mixture into a heat-proof container to remove the peppercorns.
4
In another large saucepan, combine 2 cups of the prepared Pickling Liquid with the diced mangoes, chopped cilantro, diced red onion, diced red bell pepper, minced jalapeños, minced garlic, and cracked black pepper.
5
Bring this mixture to a rolling boil and keep boiling until the onions have softened, which should take about 3-5 minutes. Stir frequently to ensure even cooking.
6
Once cooked, remove the saucepan from the heat. Carefully ladle the hot salsa into prepared, hot, sterilized pint jars, leaving about 1/2 inch of headspace at the top.
7
Using a non-metal spatula, gently remove any air bubbles from the jars, then wipe the rims with a clean cloth to ensure a proper seal.
8
Secure the lids on the jars according to the manufacturer's directions. Process the jars in a boiling water bath for 15 minutes for altitudes below 1000 feet.
9
For altitudes between 1000-6000 feet, increase processing time to 20 minutes; for altitudes above 6000 feet, process for 25 minutes.
10
After processing, carefully remove the jars from the boiling water bath and let them cool undisturbed on a clean towel or cooling rack. Check the lids for a proper seal after 24 hours.
Nutrition Information
0g
Fat
13g
Carbs
0.2g
Protein
0.3g
Fiber
11g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Mango Lime Salsa?
It is a vibrant condiment that combines the tropical sweetness of green mangoes with the tangy brightness of fresh lime juice, specifically designed for canning.
How many servings does this recipe produce?
This recipe makes approximately 12 servings.
What are the primary ingredients in this salsa?
The main ingredients include green mangoes, white vinegar, granulated sugar, Morton Canning & Pickling Salt, lime juice, cilantro, red onion, red bell pepper, and jalapeños.
What type of mangoes should I use?
The recipe specifies using slightly ripened green mangoes, diced into 0.25-inch pieces.
What is the calorie count for one serving?
Each serving contains approximately 53 calories.
How much sugar is in this recipe?
There are 11 grams of sugar per serving.
Is there any fat in the Zesty Mango Lime Salsa?
No, this recipe contains 0g of fat per serving.
What type of salt is recommended for this recipe?
Morton Canning & Pickling Salt is recommended to ensure a clear liquid and safe preservation.
How do I prepare the pickling liquid?
Combine white vinegar, water, sugar, salt, lime juice, and whole peppercorns. Boil and reduce the mixture by one-fourth, then strain out the peppercorns.
Why do I need to strain the pickling liquid?
Straining is necessary to remove the whole black peppercorns after they have infused the liquid with flavor.
How long should I boil the mango and vegetable mixture?
The mixture should be brought to a rolling boil and cooked for 3 to 5 minutes until the onions have softened.
How much headspace is required in the jars?
Leave about 1/2 inch of headspace at the top of the pint jars.
How do I remove air bubbles from the jars?
Use a non-metal spatula to gently remove any air bubbles before sealing the jars.
What is the processing time for altitudes below 1000 feet?
Process the jars in a boiling water bath for 15 minutes.
What is the processing time for altitudes between 1000 and 6000 feet?
The processing time should be increased to 20 minutes for these altitudes.
What is the processing time for altitudes above 6000 feet?
For altitudes above 6000 feet, process the jars for 25 minutes.
How long should the jars cool after processing?
Let the jars cool undisturbed on a clean towel or cooling rack for 24 hours before checking the seal.
What is the preparation for the jalapeños?
The jalapeños should be minced and the seeds should be removed.
What size should the mangoes be diced?
The mangoes should be diced into 0.25-inch pieces.
How much lime juice is needed?
The recipe calls for 1/4 cup of fresh squeezed lime juice.
Can I use dried cilantro?
The recipe specifies 3 tablespoons of fresh chopped cilantro for the best flavor profile.
Is this salsa spicy?
It contains 2 tablespoons of minced jalapeños and cracked black pepper, giving it a zesty and mildly spicy kick.
What kind of vinegar is used in this recipe?
1 1/2 cups of white vinegar are used as the acidic base for the pickling liquid.
What should I serve with this mango salsa?
It pairs beautifully with grilled meats, chips, or as a topping for tacos.
Does this salsa contain any protein?
Yes, it contains a small amount of protein, approximately 0.2g per serving.
What are the carbohydrates per serving?
There are 13 grams of carbohydrates in each serving.
How much garlic is required?
The recipe requires 1/2 teaspoon of minced fresh garlic.
What tags are associated with this recipe?
The tags include salsa, canning, mango, lime, sauce, condiment, tropical, fresh, fiber, and spicy.
Can I skip the boiling water bath?
No, for safe room-temperature storage, you must process the jars in a boiling water bath as instructed.
Who is the original source of this recipe?
This recipe originates from the Morton's Canning and Pickling Salt box.