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Tomato Mango Salsa (canning recipe)

October 10, 2014

Preparation Time: approximately 10 minutes

Cooking Time: varies upon fresh or canned method of prep

Serving Size: ¼ cup

0 Slices on The Slice Plan


1 cup mango, diced

2 tomatoes, medium, diced

2 Tbsp red onion, small dice

2 Tbsp lime juice

1 Tbsp cider vinegar

1 Tbsp fresh cilantro, minced

2 tsp fresh mint, minced

1 tsp cayenne pepper, ground (optional)

TT salt and pepper


Mix all ingredients in a large bowl together well. Refrigerate for at least one hour before serving.

Turn-out, Storage, & Preservation

Serve cold. Tastes great inside quesadillas or as an appetizer with tortilla chips and also wonderful on top of scrambled eggs!

This recipe can be stored for up to 3 days under refrigeration. If a longer shelf life is desired, the tomato mango salsa can also be used with the water bath canning method as described in our post on Canning.

This recipe makes about two full standard Mason or Ball jars of salsa, therefore double or triple the recipe for a greater yield. Enjoy tomato mango salsa year round, and during winter months when these produce item ingredients are not as fresh. The canning method may change the taste and texture of this recipe, however both methods - fresh and canned versions are delicious.

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