mango salsa in glass bowl

Mango Salsa

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.
Course Appetizer, Sauces and Condiments
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 48
Calories 19kcal
Author Ashley Fehr


  • 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 1/2 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.


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