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

Chunky Pineapple Mango Salsa



  • 4 cups chopped Roma tomatoes (cored, seeded and drained in a colander)
  • 3 1/2 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)
  • 1/4 cup jalapeno peppers, finely minced (2 medium jalapeno peppers)
  • 1 teaspoon grated fresh ginger
  • 2 cloves fresh garlic, minced
  • 1/4 cup apple cider vinegar
  • 1/4 cup bottled lime juice
  • 1/3 cup sugar
  • 1/2 teaspoon salt


  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 1/2 inch headspace and process in a hot water bath for 20 minutes.


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

  • Category: Canning Recipes
  • Method: Hot Water Bath
  • Cuisine: American


  • Serving Size: 1 Tablespoon
  • Calories: 8

Keywords: Mango Salsa recipe, Fruit Salsa recipe, Canning Fruit Salsa Hot Water Bath

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