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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Tracey K says
Thank you Ashley! Really nice change! I now know why it’s so popular these days!
I made a double batch and froze most of it.
Am wondering how long will it last in the fridge do you think?
Ashley Fehr says
HI Tracey! I often store it for a couple of weeks without any problems
YVONNE says
Delicious salsa! Relatively easy to make.
Ashley Fehr says
Thanks Yvonne!
LP says
Very happy to find this recipe. Paul Newman’s Mango Salsa disappeared from the supermarket shelves in my area. Like this recipe even more.
The Recipe Rebel says
Hi LP! So glad you enjoyed the recipe! Thank you for this kind review!
Tara says
So I made this with 4 tomatoes and 2 mangoes because the ratio seemed off to me, everything else the same. Needed way more salt, added garlic powder and way more cilantro. Wish I had seen the comments to half the sugar. But it came out good! When warm it reminded me of bbq sauce but after it was cold it was a great salsa. I’d make it again with the changes I listed.
Tanya says
This was a first for me, we had an abundance of garden fresh tomatoes and I really didn’t want them to go bad so ….. since we love Newman’s I thought why not try your simple recipe. It turned out so good .. a little watery but I added some corn starch and like magic it was better then Mr. Newman’s !!!! Thanks Ashley
Ashley Fehr says
Thanks Tanya!
Sue says
Cookin this salsa up right now! Can’t stop taste testing it! So far….fantastic! I did split the mangos with peaches, as I had both to use up, used 2 jalapeno peppers (we like heat), and also, cut the sugar in half. (used Swerve brown sugar replacement) Getting company tomorrow…can’t wait to put this our with some lime chips! Thanks for a fantastic recipe!
Ashley Fehr says
Thanks Sue! We love it too!
Debrah says
This is a real winner! Depending on the ripeness and juiciness of mangoes, and if the tomatoes, bell peppers and onions are sweeter (as in home-grown vegetables) you may not need the sugar and/or water at all. I did omit the water and sugar, doubled the lime juice, and added a minced clove of garlic. My garden veggies and fully ripe mangoes were sweet and juicy and the garlicadded a touch of savory. Another use: I pureed a cup and used as BBQ sauce on grilled chicken.
I froze in bags, do not feel it was safe to process in a waterbath canner (especially at 7000 feet).
Ashley Fehr says
Thanks Debrah! I’m so glad you liked it!
Donna says
I’d like to use frozen mangoes, how many cups do you think 4 diced mangoes would equal?
Ashley Fehr says
Frozen mangoes are usually in larger pieces, so you may want to thaw them and give them a chop or a pulse in the food processor to break them up a little. I would guess probably 4 cups