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!
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.
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.
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 😉
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.
Pin this recipe to save for laterPin this recipe to your favorite board
- 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).
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel
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!
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.
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
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!
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!
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