Mango-Lime Salsa

This recipe for mango-lime salsa comes from Williams-Sonoma’s book, “The Art of Preserving”. This beautiful book not only provides a variety of recipes for jellies, jams, curds, salsas and more, but it also includes examples of how to use your carefully crafted homemade gems. For example, an apricot jam recipe is matched with a recipe for pecan-apricot thumbprint cookies. The mango-lime salsa is partnered with a recipe for halibut served with this summery mango salsa.

The trickiest part of this recipe is dicing the fresh mango. I used the technique of cutting down the length of the mango, trying to cut around the pit first. Then I sliced nearly to the skin in a vertical and horizontal grid. The final step is to slice just above the skin to produce your cubes of mango. Easier said than done, for me…but I gave it a go.

Once you have your mango cubes ready you add everything else into the pan, stir and bring to a boil. After reaching the boil, reduce the temperature and simmer for 5 minutes.

If you’d like to process the salsa in a boiling-water canner, ladle the salsa into jars leaving 1/4 inch headspace. Clean the rims and cover with the sterilized lids. Process the jars for 10 minutes, or adjust according to your altitude.

Not into canning? That’s ok too. This salsa will last in the refrigerator for a week, but I bet you’ll eat it all before then!

Ingredients:

4 mangoes (about 2 lbs)
1 cup bottled lime juice (in this case, don’t use fresh lime juice—you’ll have a more consistent level of acidity with the bottled juice, which helps in preserving the salsa when canning it.)
3/4 cup plus 2 TB sugar
1 small red onion, diced
1 small red bell pepper, diced
2 jalapeno chiles, seeded and minced
2 cloves garlic, minced
1/4 cup fresh chopped cilantro

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