{"id":88,"date":"2009-04-25T01:22:13","date_gmt":"2009-04-25T09:22:13","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=88"},"modified":"2024-11-15T10:23:49","modified_gmt":"2024-11-15T18:23:49","slug":"mango-salsa","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/2009\/04\/mango-salsa\/","title":{"rendered":"Mango Salsa Recipe"},"content":{"rendered":"

I\u2019m not sure why I\u2019ve never tried this recipe out while I was on island full of mangos. \u00a0I\u2019ve been to a couple of restaurants that are serve mango salsa. \u00a0After that, I went on a salsa quest.<\/p>\n

After tasting a couple of restaurant salsas, I looked for a recipe of my own.<\/p>\n

My first search gave me this recipe:<\/p>\n

Mango Salsa Recipe<\/p>\n

Ingredients<\/strong><\/p>\n

1 ripe mango, peeled, pitted, and diced (about 1 1\/2 cup) (See: How to Cut a Mango)<\/p>\n

1\/2 medium red onion, finely chopped<\/p>\n

1 Jalape\u00f1o chile, minced (include ribs and seeds for a hotter taste if desired)<\/p>\n

1 small cucumber, peeled and diced (about 1 cup)<\/p>\n

3 Tbsp fresh cilantro leaves, chopped<\/p>\n

3 Tbsp fresh lime juice<\/p>\n

Salt and pepper to taste<\/p>\n

Also good with diced red bell pepper and jicama.<\/p>\n

Method<\/strong><\/p>\n

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.<\/p><\/blockquote>\n

I have a lot of friends who aren\u2019t into cilantro. \u00a0I must agree that cilantro is an acquired taste that happens over time. \u00a0However, some people say it\u2019s not salsa if there isn\u2019t any cilantro. \u00a0So began my quest to find out what makes a salsa.<\/p>\n

Here\u2019s the definition of salsa: a hot sauce containing chilies or a spicy sauce of tomatoes, onions, and hot peppers<\/em>.<\/p>\n

The above recipe has some of the flavors according to the definition minus the tomatoes. \u00a0Does a mango match the acidity levels of a tomato? \u00a0I think so. Both of them are fruits that contain some kind of acid. \u00a0After doing some research, I found out that there are pH levels around 4-5 for tomatoes and 3-4 for mangoes. \u00a0More research shows that after adding lemon to tomatoes it reduces the pH level by 1 point. \u00a0Technically, they are pretty close.<\/p>\n

The only difference is how to deal with the sweetness that comes from the mango. \u00a0I found another recipe that uses green mango:<\/p>\n

Canning Salsa: Mango Salsa<\/a><\/p>\n

Yield: 6 to 8 pints<\/p>\n

\u2022 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)<\/p>\n

\u2022 1\u00bd cups diced red bell pepper<\/p>\n

\u2022 \u00bd cup finely chopped yellow onion<\/p>\n

\u2022 \u00bd teaspoon crushed red pepper flakes<\/p>\n

\u2022 2 teaspoons finely chopped garlic<\/p>\n

\u2022 2 teaspoons finely chopped ginger<\/p>\n

\u2022 1 cup light brown sugar<\/p>\n

\u2022 1\u00bc cups cider vinegar (5 percent)<\/p>\n

\u2022 \u00bd cup water<\/p>\n

Method<\/strong>: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer\u2019s directions.<\/p>\n

Wash all produce well. Peel and chop mango into \u00bd-inch cubes. Dice bell pepper into \u00bd-inch pieces. Finely chop yellow onions.<\/p>\n

Hot Pack: Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes. Fill hot solids into clean, hot half-pint jars, leaving \u00bd-inch headspace. Cover with hot liquid, leaving \u00bd-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.<\/p>\n

 <\/p>\n\n\n\n\n\n\n
\n

Recommended process time for Mango Salsa <\/strong>in a boiling water canner.<\/p>\n<\/td>\n<\/tr>\n

Canning Salsa <\/span><\/span><\/td>\n\n

Process Time at Altitudes of<\/p>\n<\/td>\n<\/tr>\n

\n

Style of Pack<\/p>\n<\/td>\n

\n

Jar Size<\/p>\n<\/td>\n

\n

0 \u2013 1,000 ft<\/p>\n<\/td>\n

\n

1,001 \u2013 6,000 ft<\/p>\n<\/td>\n

\n

Above 6,000 ft<\/p>\n<\/td>\n<\/tr>\n

\n

Hot<\/p>\n<\/td>\n

\n

Pints<\/p>\n<\/td>\n

\n

10 Minutes<\/strong><\/p>\n<\/td>\n

\n

15 Minutes<\/p>\n<\/td>\n

\n

20 Minutes<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

IMPORTANT<\/strong>: The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.<\/p><\/blockquote>\n

But canning? \u00a0I tried it without canning and it was pretty bad. \u00a0I did like the flavor of the garlic. \u00a0Then I tried it with ripe mango. \u00a0Garlic and sweet mango don’t mix. \u00a0My biggest thing about this recipe was the lack of “fire” in the flavor. \u00a0When I think of salsa, I usually think of the dance which is very spicy on it’s own.<\/p>\n

I was craving a mango salsa that didn’t require canning and used ripe mangos. \u00a0After playing around with different recipes I settled on this one.<\/p>\n

Edel’s Mango Salsa Recipe<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  • 1 ripe mango, peeled, pitted, and diced<\/li>\n
  • 1 green onion, finely chopped<\/li>\n
  • 1 Jalape\u00f1o chile, minced (include ribs and seeds for a hotter taste if desired)<\/li>\n
  • \u00bd cup diced red bell pepper<\/li>\n
  • 1 Tbsp fresh cilantro leaves, chopped<\/li>\n
  • \u00bd clove of garlic, finely chopped<\/li>\n
  • Juice from a lime<\/li>\n
  • Juice from a lemon<\/li>\n
  • Hawaiian sea salt and white pepper to taste<\/li>\n
  • Tabasco to taste<\/li>\n<\/ul>\n

    Method
    \nCombine all of the ingredients in a bowl. Season to taste with salt, pepper, and Tabasco. \u00a0Let is soak for at least 2 hours.<\/span><\/strong><\/p>\n

    Enjoy!<\/div>\n","protected":false},"excerpt":{"rendered":"

    I\u2019m not sure why I\u2019ve never tried this recipe out while I was on island full of mangos. \u00a0I\u2019ve been to a couple of restaurants that are serve mango salsa. \u00a0After that, I went on a salsa quest. After tasting a couple of restaurant salsas, I looked for a recipe of my own. My first […]<\/p>\n","protected":false},"author":1,"featured_media":461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[167,3,584],"tags":[108],"class_list":["post-88","post","type-post","status-publish","format-standard","has-post-thumbnail","category-featured","category-food","category-recipes","tag-recipe"],"yoast_head":"\nMango Salsa Recipe • Edel Alon<\/title>\n<meta name=\"description\" content=\"Hello, we have well thought out reading topics on technology, leadership, project management, food, weddings, and tools to help your daily life. 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