No, there is not enough acid. That is not enough acid for the tomatoes alone, let alone the other low acid veggies.
Here are a couple safe recipes. Ball also has a salsa mix for using with fruits that you can buy.
Mango Salsa
6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
1 cups diced red bell pepper
½ cup finely chopped yellow onion
½ teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 cup light brown sugar
1¼ cups cider vinegar (5%)
½ cup water
Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.
Yield: About 6 half-pint jars

Procedure:

1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

3. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

4. Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner half pints only, 10 min.

Peach Apple Salsa
6 cups (2¼ pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased)
2½ cups diced yellow onions (about 1 pound or 2 large as purchased)
2 cups chopped green bell peppers (about 1½ large peppers as purchased)
10 cups (3½ pounds) chopped hard, unripe peaches (about 9 medium peaches or 4½ pounds as purchased peaches)
2 cups chopped Granny Smith apples (about 2 large apples as purchased)
4 tablespoons mixed pickling spice
1 tablespoon canning salt
2 teaspoons crushed red pepper flakes
3¾ cups (1¼ pound) packed light brown sugar
2¼ cups cider vinegar (5%)
Yield: About 7 pint jars

Procedure:

1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).

3. Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.

4. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

5. Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

6. With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner half pints or pints, 15 min. Let cool, undisturbed, 12 to 24 hours and check for seals.

Serving Suggestion: Serve as a side with or spooned on top of grilled pork chops or any grilled meat.

The peach-mango recipe itself sounds yummy. I would say just make a small batch and DON'T can it, just keep it in the fridge and eat it fresh. As tasty as it sounds, it would sure go fast in my house. I am not an expert like Linda Lou but it sure doesn't seem to have nearly enough acid to me, either. If you search in this forum for salsa you will find many good, safe salsa recipes.

We made some peach salsa earlier this year and it has lots of vinegar in it, we used a pineapple flavored vinegar. I think that recipe is still on the harvest forum someplace, too.

Marcia

I made the mango salsa last year. It is yummy. I also froze some mango black bean salsa and was surprised how well it froze.

Since Linda Lou's recipe has 6 cups of mangoes, I think you should be able to sustitute a combination of tomatoes, peaches and mangoes. Just don't change any of the amounts unless you use less of a low acid ingredient. I think tomatoes are a higher ph than mangoes so I might throw in some extra vinegar or lemon juice. I just usually chop up a fresh tomato and add it to the salsa when i open it.

Thanks, the recipe didn't look like it had enough acid, I'm glad I asked first.

Could I substitute mango for apple in the peach apple salsa recipe?

I have been purchasing a peach pineapple salsa at a local store and haven't been able to find a recipe for it anywhere. It is a tomato based salsa and most of the ones I found have little or no tomato. The first recipe posted seems like it would work if I substitute the pineapple for the mango.

Would you think that the pineapple would help in raising the acid content? Would it be enough? If not I may just use this recipe, put the pineapple in it and then freeze.

Sherri, who doesn't have enough to do with a 3200 sq ft house completely under renovation, 2 kids, 4 animals, a large garden and tons of recipes that she would like to try 'cause they just sound so good. lol

Mangoes can actually be pretty low-acid. Pineapple is more acid, about the same as peaches, so pineapple should be safe to substitute.

Carol

Safe to substitute and can in BWB??

I should clarify, as we were discussing several possibilities and I think my shorthand was a little too "short" for safety.

OK, first, if we're talking about boiling water bath, the highest acceptable pH for safety is 4.6. To show you what that means, the more acid something is, the lower the number. So lemon juice would be somewhere around 2.0-2.6 (high acid) and Green Mangoes are around 5.8-6.0 (low acid); to include green mangoes in a recipe you'd have to have quite a bit of compensating acid to bring the level down to 4.6 or lower. That's why tested recipes are so much more reliable; in this case it also explains why in the Mango Salsa Linda Lou posted, you see 1 1/4 cups of vinegar.

Going back to the original recipe, the Peach-Mango Fruit Salsa, Linda Lou has already stated that recipe isn't recommended for canning (despite the instructions Yates provides). There are a number of problems with that salsa as far as canning is concerned. Let's just assume for now that the tomatoes, the peaches and the mango are "O.K." All of those fruits are routinely included in boiling water bath salsas. However, you also have significant amounts of onion, pepper and a bit of garlic, all very low acid, and only 1 tablespoon of lime juice.

So in that recipe, substituting pineapple for the mango doesn't resolve the essential problem. For that reason I wouldn't can it.

While it is true you can substitute in recipes, it's critical to be very cautious in the kinds and amounts of substitution. So when I said "pineapple should be safe to substitute" I was referring to the Mango Salsa Linda Lou posted. Both peaches and pineapple could be substituted for the mangoes or you could do a mixture, as long as it added up to 6 cups.

By the same token if you didn't like onion, you could eliminate the 1/2 cup of chopped onion and increase the red bell pepper to 2 cups. The total amount of low-acid vegetables remains the same.

So personally, I would make whatever changes I wished with the first salsa (Yates's Peach-Mango) and then freeze it, as you suggested. Then there are no concerns.

I wouldn't substitute mangoes for the apples in the Peach Apple Salsa. Depending on ripeness, mangoes can be quite a bit less acid than apples. Also, to me the apples add a pleasing texture.

Just my 2c. I hope this helps. LindaLou always gives good advice for the very safest approach to canning.

Carol

Here's a recipe for a no cook salsa with mango. We have substittuted peaches or pineapple for the mango a various times. It is always yummy.

Fresh Salsa

4 large ripe tomatoes, seeded & diced
1 green pepper, diced
1 bunch of scallions, sliced thin
1 mango, peeled, pitted and diced
1 cup of cilantro leaves, chopped
3 tbs. of minced garlic
Juice of 1 lime.
2-3 hot peppers minced (optional)

Mix all the ingredients together in a non-metallic bowl. Refrigerate overnight to blend flavors. Serve chilled with tortilla chips.

Is there a canning recipe out there for mango or peach-mango salsa without all the sugar? I tried the mix last year and threw the whole thing out - it was absolutely awful. Tasted like sugar and cinnamon.

I had a jar of store bought pineapple tomato salsa. Very nice taste and a cross between sweet and sour..

ReadingLady, thanks for the explanation. I suspect it will take me a bit longer to have it all sink in.

I like the ingredients in Jessica's recipe, but not the two that Linda Lou suggested. (Sorry but when I want ripe mangoes, I don't want green ones and def not apples.) How much acid, e.g vinegar, might one add to up that to an acceptable level? the same 1 1/4cups of vinegar? as the first recipe? And process 10? 15 min?