Frugal Food Thursday: Green Mango Salsa

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May is Mango Month here at Frugal Follies!  I have two big mango trees in my backyard, and both are filled with ripening fruit.  My challenge for myself this month is to use the mangoes to make jams, sauces, and other wonderful things.  (Such a problem, huh?)

But the mangoes aren't quite ripe yet, so I pulled off about 8 and decided to try making green mango salsa.

I used my canning equipment (bought back when I thought I'd be Madame Frugality and grow and store almost all my food myself) to can three pints of salsa, but if you don't have the equipment, you can make it and store it in the refrigerator.  You'll probably want to increase the simmering time.  The vinegar in the salsa should keep it from going bad for a while.  But if you do can the salsa, be sure to follow official canning directions, not just what I've listed here.  I suggest the book Keeping Food By, which goes into much detail about the process of canning.

I got this recipe from this website.  The recipe at first says it will make 6-8 pints, but then in the directions says to full half-pint containers.  So I think it's a mistake, and it will make 3-4 pints or 6-8 half-pints.

GREEN MANGO SALSA

6 cups diced green (unripe) mango (8 medium green mangoes)
1-1/2 cups diced red bell pepper
1/2 cup chopped onion
1/2 tsp red pepper flakes
2 tsp chopped garlic
2 tsp chopped ginger root
1 cup brown sugar
1-1/4 cups apple cider vinegar
1/2 cup water

Wash and rinse 3-4 pint or 6-8 half-pint canning jars.  Fill a water-bath canner with water and place the jars and lids inside.  Bring the water to a boil.

Combine all ingredients in a stockpot.  Bring to a boil over high heat and stir to dissolve sugar.  Simmer 5 minutes.  Remove the jars and lids from the canner and fill the jars with hot salsa, leaving 1/2 inch headspace in the jars Place a plastic knife in the jars to remove any air bubbles, and fill with more salsa if necessary.  Wipe rims of jars and apply lids and bands to the jars.

Process in a boiling water bath canner for 10 minutes.  Remove jars and allow to cool on a rack.

Makes 3-4 pints or 6-8 half-pints.

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