Slow Cooker Mango Salsa

Mango Salsa Feature

What to do with all the tomatoes you have from your garden this summer? Make salsa with this amazing slow cooker mango salsa recipe!

For the first time since I left my Mom’s house, I had means to have a garden all of my own! Last year I managed to successfully sustain and grow basil, chives, and flat leaf parsley, so this year I branched out to add tomatoes, green beans, and lettuce to my herb garden.

All elements were successful! I used the lettuce as it came and I planted the green beans a little late and not spaced well enough, so those I also used as they came.

And then the tomatoes. Oh my goodness, the tomatoes.

I planted only two tomato plants: Roma tomatoes and Juliet tomatoes. I’m so glad I stuck with two bushes because I had more tomatoes than I knew what to do with! I couldn’t cook them fast enough! Soon I had about two pounds of hybrid grape/cherry tomatoes that were sitting on my counter and prime to go bad, so I racked my brain about what to do with them. I could have made marinara sauce, but 2 pounds of tomatoes wouldn’t go far and I really wanted to showcase them, which doesn’t really happen in marinara sauce. So what to do?

I found inspiration from Vegan in the Freezer ‘Slow Cooker Salsa’ and altered the recipe to fit what I had on hand and what I wanted.

I really wanted a sweet salsa. Instead of adding chili for spice, and realizing I was shy the proper weight of tomatoes, I improvised. It worked.

Slow cooker Mango


  • 2 pounds tomatoes (cherry, grape, or Juliet)
  • 2 1/2 tsp chopped garlic (or 5 cloves)
  • 1 large shallot
  • 12 oz frozen mango pieces
  • 1/2 cup flat leaf parsley or cilantro
  • 1 tsp (Kosher) salt

Let’s Get Cooking:
Slow Cooker Mango Salsa

  1. Chop the tomatoes, slice the shallot, and chop the flat leaf parsley and 5 cloves of garlic. I like to keep a jar of chopped garlic in the fridge at all times, so if using prepared garlic like that, it will be 2 1/2 teaspoons.
  2. Combine the tomatoes, garlic, shallot, and mango in a slow cooker and turn the heat setting to high. While the original recipe called for the parsley/cilantro to be added at the end, I personally like my herbs to meld into the salsa, so I added it into the slow cooker with the other ingredients, but you can certainly hold out until the end for a kick of freshness to your salsa!
  3. Allow to slow cook on high for 2 1/2 hours, occasionally stirring so the shallots and garlic don’t stick to the sides.
  4. When the 2 and a half hours are up, allow it the salsa to cool and transfer it to a blender. If you held out on the fresh cilantro or parsley until now, add the herbs and teaspoon salt to the blender. Cover and blend.

The salsa will keep for up to a week in the fridge.

Now to decide on how you want to keep this salsa, because it’s going to make a lot! The original recipe on Vegan in the Freezer instructs to allow the salsa to completely come to room temperature before freezing, and then splitting the salsa into one cup or half cup portions for easy serving.

I myself divided the salsa into 4 oz sterilized jars and processed them for an hour and twenty five minutes on my stovetop. Then I allowed them to rest for 24 hours before stacking them away in my pantry. They have been absolutely perfect to just grab and go to summer parties, and now they’ve really been coming in handy for football season. This non-spicy mango salsa has been an incredible addition to chips and dips spreads and I’ve gotten some excellent feedback on them!

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