This Mango Salsa is sweet, fruity, and a little spicy! Because it’s cooked, not fresh, all the flavors have a chance to meld together into something truly special. It’s easy to make ahead, and your guests will be raving about it all night. Perfect on chicken tacos or straight out of the jar 😉.
A Family Favorite Worth Making From Scratch
My oldest girl’s 4th birthday party had a big taco spread, and I threw in a jar of Newman’s Own Mango Salsa on a whim. By the end of the night, the whole family was raving over it, and I knew I had to make my own version. With a garden full of tomatoes and peppers coming in, it just made sense!
This homemade mango salsa is cooked rather than fresh, which allows the sweet mangoes, spicy peppers, and tangy lime juice to meld together, creating a much deeper flavor profile. It’s easy to make ahead and freeze for later, too! A lot of people reach for store-bought, and honestly, Newman’s Own is pretty great… but once you taste this version, you may not go back!
Reader Rating
“Very happy to find this recipe. Paul Newman’s Mango Salsa disappeared from the supermarket shelves in my area. Like this recipe even more.” – LP
Ingredients for Mango Salsa
- Tomatoes: I suggest using Roma tomatoes because they have fewer seeds and a meatier texture.
- Mangoes: You’ll want mangoes that are ripe, but still a little firm to the touch.
- Red bell pepper: You can use any color bell pepper, but red is the sweetest and most flavorful.
- Red onion: Any onion will do, but red onions add a nice, sharp crunch.
- Brown sugar: Both light and dark brown sugar work well here!
- Jalapeno: 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.
- Lime juice: Freshly squeezed lime juice is best, but store-bought works just fine.
- Cilantro: If you’re not a fan of cilantro, you can substitute it with fresh parsley or simply leave it out.
Ways to Enjoy Your Mango Salsa
There are so many ways to enjoy this mango salsa! Serve it with tortilla chips for a refreshing snack, or pair it with my Air Fryer Tilapia or Sweet & Spicy Coconut Grilled Chicken. I also love adding a scoop to these Slow Cooker Chicken Tacos for an extra burst of flavor and texture. You can even use it to jazz up a simple rice and beans dish or as a dressing on salads.
Storing Your Mango Salsa
Store your mango salsa in an airtight container in the refrigerator for up to 5 days. A glass jar is the best option, as it won’t absorb smells or stains and will keep your salsa fresher for longer.
You can freeze your mango salsa in high-quality freezer bags or plastic freezer jars. If you use freezer bags, lay them flat for storage so they thaw quickly later.
Is this mango salsa safe for canning?
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, just scoop some into freezer bags, seal them, and lay them 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
written by Ashley Fehr
Ingredients
- 3 Large tomatoes, diced
- 4 Mangoes, diced
- 1 Red bell pepper, diced
- ½ Red onion, diced
- 1 cup water
- 1 Can tomato paste, 156 mL
- ½ cup brown sugar
- ½-1 Jalalpeno*, seeded and finely diced
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon cilantro, chopped
Instructions
- 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).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Becky says
You can safely can mango salsa.
https://nchfp.uga.edu/how/can_salsa/mango_salsa.html
Rita says
Do you leave the skin on and the seeds in for this recipe? I made one batch and love it! I did take out the seeds and took the skin off. Just curious how it does with skin and seeds.
Ashley Fehr says
I leave it all! Sometimes I squeeze out a bit of the tomatoes if they are very watery.
Destiny says
Thank you! Even with tomatoes?
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!
Ashley Fehr says
I’m so glad to hear that! It’s one of our favorites!
Krissy Allorir says
I’m positive that this would be the perfect salsa to serve at any get together!
Ashley Fehr says
It is! I hope you get to try it!
Mallory Lanz says
Mango in salsa is the way to go. I like the sweetness it gives!
Ashley Fehr says
It adds the perfect touch!
Julie says
Mango is the perfect addition to salsa and this salsa doesn’t disappoint!
Ashley Fehr says
It’s such a fun sweet/spicy twist!
Beth Pierce says
What a sweet and savory salsa recipe! This will be perfect with fajitas for dinner tonight! Delish!
Ashley Fehr says
Thanks Beth!
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
Ashley Fehr says
Yes, we love the Paul Newman one too! Thanks Jessica!
Donna says
I am definitely going to make this. I am also going to omit the jalapeno as I just can’t handle the heat. Thank you.
Ashley Fehr says
I’d love to hear how you like it!
Melanie says
Can I can this salsa? If not do you have a mango/tomato salsa recipe for canning not freezing. Thank you
Ashley Fehr says
I can’t recommend canning it because I haven’t tested the pH level of the recipe. I’m sorry — I don’t have any others!
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?
Ashley Fehr says
I honestly can’t say because I’ve never tried — the pH level has to be tested for it to be safe for canning.
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.
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!!!
Ashley Fehr says
I’m glad you liked it Angie!
Jessica @ A Kitchen Addiction says
We love Newman’s Own mango salsa! I need to try this soon!
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!!
Ashley Fehr says
Isn’t it amazing?!? It is our new favorite thing! Thanks Zainab!
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!
Ashley Fehr says
Lol! My husband and I are constantly fighting over whatever’s left of the mango salsa. Thanks Kelly!
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!
Julia says
We usually prefer tangy green mangos in salsa, so I would love to give them a go in this recipe!
Ashley Fehr says
Ooo great idea!
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!)!
Sarah @Whole and Heavenly Oven says
I am a HUGE fan of sweet stuff in my savory salsa and oh my GOSH, this one just looks like a winner! Pretty sure I’d be eating this from the jar with a spoon. With maybe a few chips on the side. 😉
Gayle @ Pumpkin 'N Spice says
Oh mango salsa? I love it! I’ve made a chunkier peach mango version before, but I love the texture and flavor of this one. Definitely perfect for all of those chips I keep stashed in my pantry!