For fresh eating/refrigeration or for canning?

There are many different Mango Salsa recipes available for fresh eating and keeping in the fridge for short periods. Google pulls up 10 or 12 different ones.

But for canning for shelf storage there are some restrictions. I linked the tested and approved USDA recipe below (just scroll down to page 13 for the Mango recipe).

Dave

PS: if canning it be sure to note that the mangoes used must still be green, not ripe. Fully ripe mangoes are a low-acid fruit.

Here is a link that might be useful: NCHFP Sensational Salsas

Yes "marric". It's not a right place to post but had you got your answer related to your query.

Thanks for the link digdirt. Great recipes!