Mango Salsa

Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 48

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This Mango Salsa is the BEST salsa I’ve ever had! Perfect on chicken tacos or straight out of the jar 😉 A little sweet and a little spicy!

mango salsa in jar with lime wedges tortilla chips and mangoes in the background

So there’s a bit of a story here.

My oldest girl’s 4th birthday was at the end of May. Since my kids still go to bed pretty early, we usually have the family over for supper to celebrate so we can wrap things up pretty early.

For her birthday this year, we did a big taco spread with chicken and beef, hard and soft taco shells, tortilla chips and — just to mix things up — I bought a jar of Newman’s Own Mango Salsa.

hand dipping chip in glass bowl with mango salsa

Before I had even had a chance to eat anything the family was raving over the mango salsa!

Everyone seemed to really love it, and I did too once I got a chance to try it. It is seriously the BEST salsa! And if you’re actually too lazy to make Mango Salsa, you could go and buy a jar of Newman’s Own and it would be almost as good.

BUT, I am going to have a garden full of tomatoes and hopefully peppers so I thought I’d better do some experimenting and make my own version.

overhead image of mango salsa in jar with tomatoes and lime wedges all around

This was a labor of love. I experimented a lot with varying amounts of ingredients, and in the end I couldn’t get the recipe as close to Newman’s Own as I would have liked, but it’s a really awesome salsa with a sweet, fruity twist that we love!

There are a lot of fresh mango salsa recipes out there, but I actually prefer a cooked salsa.

And this way it’s easy to make ahead and freeze for later!

Canning Mango Salsa:

Because I’m not a canning expert and the recipe is 100% my own creation, I don’t recommend canning it as I can’t ensure a safe pH level.

If you want to freeze it, simply scoop some into freezer bags, seal, and lay flat — this way it thaws quickly when you need it!

It does last a couple of weeks in the fridge just fine, and I know once you taste it you won’t be able to leave it alone! It’ll be gone before you know it 😉

mango salsa in small glass bowl on grey plate with tortilla chips on the side
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Tips for freezing Mango Salsa:

  • You’re going to want some good quality freezer bags to store this salsa for later — don’t simply use regular sandwich bags!
  • If you prefer to freeze it in something you can keep serve it from, check out these plastic freezer jars — they are one of my new favorite things for preserving summer produce! They’re perfect for jam too.
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Mango Salsa

4.87 from 22 votes
This is the BEST salsa I’ve ever had! We like it best on chicken tacos or straight out of the jar ? Filled with mangoes, tomatoes and bell peppers it freezes perfectly so you can make a bunch and save for later.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine American
Course Appetizer, Sauces and Condiments
Servings 48
Calories 19cal


  • 3 large tomatoes diced
  • 4 mangoes diced
  • 1 red bell pepper diced
  • 1/2 diced red onion
  • 1 cup water
  • 1 can tomato paste 156 mL
  • 1/2 cup brown sugar
  • 1/2-1 jalalpeno* seeded and finely diced
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon cilantro chopped


  • Add all ingredients to a large pot.
  • Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
  • Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use (I recommend using freezer bags and laying them flat to freeze).


*I use ½ of one seeded jalapeno pepper for my salsa, but if you like more spice feel free to throw in the whole pepper! If you add the seeds, it will have even more spice.

Nutrition Information

Calories: 19cal | Carbohydrates: 4g | Sodium: 51mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 9.4mg | Calcium: 4mg | Iron: 0.1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Lena says

    I followed the recipe to a T and I have to say I found it far too sweet and not nearly enough salt. I probably would have added 1/4 cup sugar (or less) and at least 2 tsp of salt.

    • Ashley Fehr says

      Hi Lena! This recipe is as close as I could get to the Newman’s Own Mango Salsa which we love. It is sweet, and it is not very salty. Everyone has different preferences.

  2. Emily says

    This was my first attempt at Mango Salsa but it won’t be the last! In fact I’m getting all the ingredients to make it again because we went through it so fast!

  3. Beth Pierce says

    What a sweet and savory salsa recipe! This will be perfect with fajitas for dinner tonight! Delish!

  4. Jessica says

    I am currently simmering my second batch. First was awesome!!! As good or better than the Paul Newman brand (which I love). So this batch I have doubled and will share with friends and family. Thank you for sharing! YUMMY

  5. Stacy-Ann Reid says

    Can I use this same recipe (or alter it differently somehow) and store in jars in my cupboard? Instead of my freezer?

      • Nancy Luckhurst says

        I can Mango/tomato salsa all the time. You can process it in a pressure canner if you don’t want to take the chance of open kettle canning it. I would make sure to cook it at least 45 minutes. I set me jars in a pan of hot water while I am filling them so I don’t really worry. My recipe would be more like 5 mangos to 5 lbs of tomatoes. Then put in 3 green bell peppers and 4 onions.

  6. Angie W says

    I just made this and it’s a winner! A few changes I made due to what I had available: I used 6 romas instead of 3 large tomatoes. Because they are more jammy when cooked, I had to add an additional cup of water so they wouldn’t burn. I also cut the amount of sugar in half and it was perfectly sweet. You came up with a great recipe!!!

  7. Zainab says

    I know the salsa you are talking about and I tried it by mistake once and loved it. I can’t wait to try this recipe to make it at home. Thanks for it!!

  8. Kelly says

    Oooh a taco bar sounds like so much for your daughter’s birthday! Hope she had a great one 🙂 I am a huge mango and salso lover so I would totally be hiding in the corner with this jar all to myself! It looks amazing!

  9. Cheyanne @ No Spoon Necessary says

    Lol, girlfriend, I have actually had Newman’s mango salsa, and it is pretty dang good. BUT I can pretty much guarantee THIS mango salsa tastes 5 bazillion times better! I mean, hello homemade and SUPA fresh beats store bought any day! Sorry Newman. 😉 LOVE this! I will be eating this straight from the jar, thank you very much. Cheers!

    • Ashley Fehr says

      Haha! I do love me some Newman’s Own, and I’m glad I was inspired enough to try making some because it is going to be a regular occurence here! Thanks Chey!

  10. Dorothy Dunton says

    Hi Ashley! We do a lot of canning since we have a big garden. I’ve added pineapple, peaches, black beans and corn (not all in one salsa) to make different salsas. I will be on the lookout for mango now!

    • Ashley Fehr says

      I definitely want to try this with pineapple and peaches next! I love the added sweetness the fruity gives (since we’re not big fans of sooooo much spice!)!

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