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Home » Canning 2 » Homemade Chunky Pineapple Mango Salsa

Homemade Chunky Pineapple Mango Salsa

Published: Jul 11, 2018 · Modified: Mar 17, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Chunky Pineapple Mango Salsa

Chunky Pineapple Mango Salsa is a sweet and a delicious fruit salsa recipe packed full of the flavors of fresh pineapple and fresh mangoes.

A great way to stretch the summer mango season is to water bath can recipes like this Pineapple Mango Salsa.

Sweet Chunky Pineapple Mango Salsa in a canning jar with chips.

Have you tried your hand at canning yet? If you haven't why not?

Water bath canning is a great way to save money on your grocery budget and to stock your pantry full of your favorite summer fruits so you can enjoy the flavors of summer all year long.

Hot Water bath canning is easy!

Never canned before but want to learn? Check out my free Strawberry Jam Challenge.

Once you see how easy hot water bath canning is when you make an easy canning recipe like homemade strawberry jam you'll have learned all the basic skills of water bath canning so you can make all the jams, jellies, pickles and salsa recipes you've ever wanted to make.

My Strawberry Jam Challenge will walk you through all the steps you need to learn to start canning at your own pace!

I also include the basic canning equipment needed and some advanced canning equipment you can buy once you fall in love with hot water bath canning.

Homemade Fruit Salsa recipe

We love fresh fruit salsa. Fresh mangoes make the best salsa. If you love mangoes as much as I do then you know you're going to be missing that favorite summer fruit when mango season is over.

Mango Pineapple Salsa recipe served with chips.

Canning Fresh Fruit Salsa recipes

Fresh fruit salsa recipes are perfect for dipping into with chips. It can also be used to top grilled chicken or fish.

Mango fruit salsa is my favorite flavor of fruit salsa. This Pineapple Mango Salsa recipe takes advantage of two fruits that are available during the summer canning months.

Canning Fresh Mango and Pineapple Salsa recipes

I love a sweet and spicy salsa recipe like this Pineapple Mango Salsa recipe. Mango salsa is so good.

If you don't want to can a batch I also have a Mango Peach Salsa recipe that will make one quart of salsa that you can eat the same day but it tastes so much better if you let it ferment overnight in the fridge.

Chunky Mango Pineapple Salsa a summer time salsa recipe everyone will enjoy.

Waterbath Canning Mango Salsa

Canning mangoes are one of the best ways you can enjoy the sweet flavor of mango during those cold dreary months when your dreaming of sweet tropical fruits of summer.

If you stock your pantry full of Pineapple Mango Salsa you can enjoy all those summer tropical fruit flavors all year long.

Meal Planning with Canning

Canning fresh summer fruit into jams, jellies and salsa recipes is a great way to stock the pantry with items that you would normally buy at the grocery store.

Canning is right up there with freezer meals, freezing fresh fruits and vegetables and buying bulk meat to freeze when it goes on sale.

Meal planning can save you money and if you have a garden flush with fresh vegetables canning is one of the best ways to put up those fresh vegetables you are growing.

 

Fresh Pineapple Mango Salsa served with crispy chips.

How To Make Chunky Pineapple Mango Salsa

Ingredients

  • 4 cups chopped Roma tomatoes (cored, seeded and drained in a colander)
  • 3 ½ cups of chopped fresh pineapple (1 large pineapple)
  • 2 cups chopped mango (about 2 mangoes)
  • 1 cup chopped sweet onion
  • 1 cup chopped red bell pepper (1 large pepper)
  • ¼ cup jalapeno peppers, finely minced (2 medium jalapeno peppers)
  • 1 teaspoon grated fresh ginger
  • 2 cloves fresh garlic, minced
  • ¼ cup apple cider vinegar
  • ¼ cup bottled lime juice
  • ⅓ cup sugar
  • ½ teaspoon salt
Directions
  1. Place all of the ingredients in a 5 or 6-quart pot and bring to a boil.
  2. Reduce heat and simmer 10 minutes.
  3. Fill jars leaving a ½ inch headspace and process in a hot water bath for 20 minutes.

Helpful Tips for canning this Pineapple Mango Salsa recipe

  • Fresh but firm fruit is best when canning fruit salsa
  • frozen fruit can be used to make a fruit salsa

Helpful Products for canning Pineapple Mango Salsa recipe

(affiliate links)

  • Wide mouth pint canning jars and lids
  • wide mouth funnel: This makes filling all canning jars so easy.
  • Large Canning Scoop: Makes it easy to fill your jars usually with just 1 or 2 scoops from the canning pot.
  • New canners will find this Granite Ware Canning Set helpful as it comes with many of the canning equipment you need when you first start canning.
  • Ball Canning came out with a few canning books last year. I have been working my way through the recipes from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More

 

Fresh from Florida: Mango and Peach Salsa recipe via flouronmyface.com

Other recipes for fresh mangoes

Fresh Mango Peach Salsa: Don't want to mess with canning but still want to enjoy the flavors of a mango salsa? This Mango Peach Salsa recipe makes about 1 quart of fresh mango peach salsa that is refrigerated and unprocessed.

How To Freeze Fresh Mangoes: I love to stock my freezer full when fresh mangos are in season. This is how I freeze fresh mangos to use in salsa recipes of mango smoothie recipes.

Free Printable Pineapple Mango Salsa Canning Label

FREE Printable Canning Label Chunky Pineapple Mango Salsa recipe preview

Click here to download the free Flour On My Face Chunky Pineapple Mango Salsa Canning Label

Overhead photo looking down into a jar of Pineapple Mango Salsa.

Chunky Pineapple Mango Salsa

Arlene Mobley - Flour On My Face
Chunky Pineapple Mango Salsa
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Condiment, DIY
Cuisine American
Servings 48 Servings
Calories 22 kcal

Ingredients  

  • 4 cups chopped Roma tomatoes cored, seeded and drained in a colander
  • 3 ½ cups of chopped fresh pineapple 1 large pineapple
  • 2 cups chopped mango about 2 mangoes
  • 1 cup chopped sweet onion
  • 1 cup chopped red bell pepper 1 large pepper
  • ¼ cup jalapeno peppers finely minced (2 medium jalapeno peppers)
  • 1 teaspoon grated fresh ginger
  • 2 cloves fresh garlic minced
  • ¼ cup apple cider vinegar
  • ¼ cup bottled lime juice
  • ⅓ cup sugar
  • ½ teaspoon salt
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Instructions 

  • Place all of the ingredients in a 5 or 6-quart pot.
  • Slowly bring the ingredients to a boil.
  • Reduce heat and simmer 10 minutes.
  • Fill jars leaving a ½ inch headspace.
  • Process the filled jars in a hot water bath for 20 minutes.
  • Place the hot jars on a towel and allow to cool overnight before storing.

Recipe Expert Tips

  • Cooking time does not include the 20-minute processing time in the hot water bath canner.
  • The recipe source for this recipe is the Better Homes & Garden Special Interests Magazine CANNING September 2015

Nutrition

Serving: 0.25cup | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Check out my other canning recipes on the Flour On My Face Canning recipe page.

Canning and preserving recipes via flouronmyface.com

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Danielle

    November 12, 2021 at 12:57 pm

    I'm new to canning. Is there, this recipe doesn't say anything about time for altitude or if using smaller jars. Would it change my process time??

    Reply
    • Arlene Mobley

      November 13, 2021 at 9:58 am

      Hi Danielle

      Great questions! Here is a link to find the adjusted processing time by altitude. https://www.freshpreserving.com/adjust-high-altitude-canning.html Using a smaller jar does not change the processing jar. This recipe is canned in a 1/2 pint jar. You can always use a smaller jar but never a larger jar.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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