That is an NCHFP recipe, so generally it is safe, though the poster has made some modifications.

1. Make sure the mangoes are truly green mangoes and forget the slightly under-ripe. Ripe mangoes are not an acid fruit and should be avoided for safety.

2. The cilantro is an addition. I don't know if 2 tsp. is sufficient to change the acid equation or not. Used in the dried form it's not an issue. The mint is also an addition but also dried, so it's not an issue.

Frankly, in this kind of thing, due to flavor changes during processing, I prefer to can "plain" and add however much fresh I wish when I open the jar.

3. Use bottled lime juice. It's been switched for vinegar and is fine, but bottled is a consistent acidity.

Overall you can compare the changes at the link. The big issue is not using anything but truly green mangoes.

Carol

Here is a link that might be useful: NCHFP Mango Salsa

Yeah that particular website is noted for making changes in approved recipes - some safe, some not so safe.

It is always best to use Ball Blue Book or one of the other approved canning cookbooks or freshpreserving.com or the Bernardin website homecanning.com or use the recognized authority source - NCHFP - for safe canning recipes rather than dubious online sources where the quality and safety vary widely.

Dave

Thank you, both, for all the useful information.

Again.

Cindy

Thank you, both, for all the useful information.

Again.

Cindy