Canned Mango Salsa Recipe
This post may contain affiliate links, please see our Privacy Policy for more information.
Jump to RecipeThis canned mango salsa recipe is a bright & flavorful salsa, ready in just 10 minutes and the perfect combination of sweet & savory. Made with bell peppers, red onion, garlic cilantro, fresh lime juice, jalapeno, canned mangoes, and no added salt!
This tasty salsa with canned mangoes is a quick treat to make, and great with unsalted tortilla chips, or served on some great chili or low sodium chicken tacos or black bean tacos!
I love a good salsa – especially one with simple ingredients like fruit, vegetables, and fresh herbs. I wanted to make a fruity salsa, but didn’t have fresh mangoes on hand, so I tried canned chopped mangoes and it was fantastic!
The canned mango pieces are soft and sweet, and taste great with fresh chopped vegetables in this easy salsa. I served this homemade salsa with our excellent fish tacos topped with salt free pickled onions – yum!
This Canned Mango Salsa Recipe Is
- Bright
- Sweet
- Flavorful
- Crunchy
- Easy to Make
- A Great 10 Minute Snack!
Ingredients for this Canned Mango Salsa
See the recipe card below for a full list of instructions and ingredient amounts!
Canned Mangoes
Canned diced mangoes are a great substitute for fresh. If you want to make a fresh mango salsa, but don’t have any ripe mangoes on hand, then you can absolutely substitute in canned! You can find them at the grocery store.
The pre-diced mango is perfect for salsa too, and saves you from chopping!
Canned mango is also a great alternative to make salsa with all year long. It makes the best salsa in the winter months. It also has 0mg of sodium, which is a great alternative to fresh.
Bell Peppers
I used green peppers for this salsa as they are my favorite. You could also use red bell pepper or yellow peppers if desired.
Jalapeno
If you like it hot, adding some fresh jalapeno peppers are a great option! This recipe is what I could consider “medium” spicy salsa – it definitely has heat, but it’s not overpowering. For a less spicy version, use only 1 jalapeno.. For a spicier salsa, include the jalapeno seeds in the salsa for a fiery flavor.
Fresh Cilantro
I love the flavor of fresh cilantro, and it works so well in this salsa! If you don’t like the flavor of cilantro, you can substitute fresh parsley or basil instead.
Onion
I used red onion for my salsa, but you could also use white onion or even a yellow onion instead!
Garlic
Fresh garlic cloves bring a ton of flavor to this great salsa! You could also use chopped jarred garlic or garlic powder if desired for a mild flavor.
Fresh Lime Juice
Finishing this salsa with a bit of fresh lime makes it pop! You could also add a little lime zest too.
How To Make This Recipe
- Open the can of diced mangoes, and drain them. Add them to a large mixing bowl.
- Dice bell pepper, jalapeno, red onion, and garlic. You can do this by hand, or by pulsing the ingredients in a food processor. Add them into the bowl with the mango.
- Stir in the cilantro and squeeze of lime juice. Mix again until the salsa is well combined.
- Garnish with fresh cracked pepper, and enjoy as a dip or as a topping for tacos, chicken, or burrito.
Enjoy This Fantastic Salsa with Canned Mango With:
- Spicy Low Sodium Black Beans
- Low Sodium Chicken Tacos
- Low Sodium Cilantro Lime Rice
- Creamy Low Sodium Guacamole
- Low Sodium Black Bean Tacos
Share This Salt Free Mango Salsa Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Canned Mango Salsa
Equipment
- Mixing Bowl
Ingredients
- 1 16-ounce can mango diced
- ½ red onion finely chopped (about 1/3 cup)
- 3 cloves garlic minced
- 1 green bell pepper
- 2 jalapeno peppers stems and seeds removed *see note for spiciness
- ½ cup fresh cilantro diced
- 1 tablespoon olive oil
- 2 limes juiced
- ½ teaspoon black pepper
Instructions
- Open the can of diced mangoes, and drain them. Add them to a large mixing bowl.
- Dice bell pepper, jalapeno, red onion, and garlic. You can do this by hand, or by pulsing the ingredients in a food processor. Add them into the bowl with the mango.
- Stir in the cilantro and squeeze of lime juice. Drizzle in the olive oil. Mix again until the salsa is well combined.
- Garnish with fresh cracked pepper, and enjoy as a dip or as a topping for tacos, chicken, or burrito.
Notes
Make This Salsa More or Less Spicy
This recipe is what I could consider “medium” spicy salsa – it definitely has heat, but it’s not overpowering. For a less spicy version, use only 1 jalapeno, or replace it with a milder green pepper such as poblano or bell pepper. For a spicier version, include the jalapeno seeds in the salsa for a fiery flavor.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Refreshingly yummy