This simple, healthy salsa recipe is a perfect combination of sweet, savory, and spicy flavors that can be used as a snack with chips or to elevate any dish, from grilled meats to salads, tacos, and seafood. Bursting with juicy mangoes, ripe peaches, spicy jalapeno, and zesty lime, it's sure to satisfy your cravings and add a pop of color to your plate.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Salsas are not only super easy to make, but also a simple way to add an extra dish that can be used in different ways.
As much as we love to make our peach chutney when the season hits, this peach mango salsa is bright, fresh, delicious, and healthy and screams Summer and barbecues.
It's colorful, flavorful, and a hit among kids and adults alike. And easy to make in large batches. Just chop, mix, and serve.
Make it as sweet, spicy, or citrusy as you like; it's versatile and accommodating.
Why make this recipe at home
- Freshness and quality: you have control over the quality and freshness of the ingredients. You can choose the freshest and ripest mangoes and peaches and use other fresh and natural ingredients, such as lime juice, cilantro, and jalapenos. In contrast, store-bought salsa may contain preservatives, artificial flavors, and high amounts of sodium and sugar to prolong its shelf life.
- Customization: it's versatile enough for you to adjust to your taste preferences and dietary needs, including sweetness, spiciness, and acidity levels.
- Cost-effectiveness: it can be cheaper than buying it from a store, especially if you can access fresh and affordable ingredients. You can also make a larger batch and store it in the fridge for later use, saving you time and money in the long run.
Ingredient list
This recipe uses primarily fruits and vegetables, so using ripe, fresh, high-quality ingredients ensures the best results.
- Mango: fresh and ripe but not soft.
- Peach: fresh and ripe but not soft, peeled.
- Lime: when in season, they're easily juiced. Otherwise, you might need more than one.
- Jalapeño: fresh is always the best option. If you like it spicier, chop it with the seeds.
- Red onion: adds color and has a mellower flavor than white onion.
- Red bell pepper: choose a firm one, and don't use the seeds.
- Salt: I like to use kosher salt, but regular table salt works just fine.
See the recipe card towards the end of this post for quantities.
Selecting mangoes and peaches
Check for ripeness: they should be slightly soft to the touch and have a fragrant, fruity aroma when ripe. Avoid peaches or mangoes that are too hard or too soft.
Avoid bruises or blemishes: they should be free of any bruises, cuts, or soft spots, as they can indicate that the fruit is damaged or overripe.
Variations & substitutions
- Nectarines: use instead of the peach. It has thin skin that you can leave on.
- Lemon: it works if you don't have limes available.
- Herbs: chopped cilantro or parsley can be added.
- Just one fruit: you can quickly turn this recipe into a mango salsa by omitting the peach and adding another mango.
- Very spicy salsa: if you like very spicy dishes, use chopped habanero peppers or other really spicy ones, besides the jalapeno.
- Spices: use some black pepper or a pinch of ground chile in addition to the jalapeño.
How to make peach mango salsa
It's a matter of chopping and mixing.
Here's a tutorial on how to cut mangoes. And how to peel peaches.
Chop the fruit and vegetables into small dice that are easily eaten. Don't use large chunks.
Add the lime juice directly and make sure it's freshly squeezed.
After mixing all the ingredients, taste and adjust. This salsa can use a ratio or ingredient proportions that you like. Use more fruit for a sweeter version and more vegetables for a spicier kick. Any way you want it is acceptable as you'll be the one eating it.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Can you freeze fresh mango peach salsa? Yes, you can, in an airtight container for a month. But it will not have the same texture after you thaw it. It tends to be more watery.
- How long does this salsa last in the fridge? 3-4 days if kept in an airtight container. The fruit will start releasing juice, and it will soften a little. Add salt at the last moment if making it ahead.
- How can you tell if your fruit salsa has gone bad? Before eating, check for signs of mold or dark spots. Don't eat it if it's watery with a whitish hue. And, of course, smell it. A salsa not apt for eating will have a strong, fermented (boozy), foul odor.
- Make tortilla chips at home: cut flour or corn tortillas into triangles, drizzle lightly with olive oil and bake in a medium-low oven until dry and lightly colored. You want them to dry before they start coloring so they are crisp when they cool down. Keep them in tins.
How to use and serve salsa
- Serve it with tortilla chips as a dip.
- Use it as a topping for grilled fish, chicken, or meat.
- Mix it with diced avocado and spoon it over tacos or burritos. Or spoon it over grilled or roasted vegetables, such as eggplant or zucchini.
- Spread it on top of whipped cream cheese and serve with crackers as an appetizer.
- Use it in a summer salad with mixed greens, grilled chicken, and crumbled feta cheese.
- Mix it with cooked quinoa or rice for a quick, easy side dish.
- Use it as a marinade for grilled shrimp or scallops.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
Mango Peach Salsa
This simple, healthy salsa is a perfect combination of sweet, savory, and spicy flavors that can be used as a snack with chips or to elevate any dish, from grilled meats to salads, tacos, and seafood. Bursting with juicy mangoes, ripe peaches, spicy jalapeno, and zesty lime, it's sure to satisfy your cravings and add a pop of color to your plate.
- Total Time: 20 minutes
- Yield: 4-6 servings
Ingredients
- 1 ripe mango, peeled and diced
- 1 large ripe peach, peeled and diced
- ½ jalapeno pepper, seeded and finely chopped
- ¼ cup red onion, finely chopped
- ⅓ cup red bell pepper, finely chopped
- ¼ teaspoon salt
- 1-2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chopped cilantro, optional for serving
Instructions
- Peel and dice the mango and peach (tutorials in the Notes below). Place in a medium bowl.
- Add the chopped jalapeno, red onion, and red pepper and mix.
- Season lightly with salt and the fresh lime juice, stir and check seasonings. Adjust if necessary.
- Serve with extra lime wedges and maybe chopped cilantro.
Notes
- Here's a tutorial on how to cut mangoes. And how to peel peaches.
- Selecting the fruit:
Check for ripeness: they should be slightly soft to the touch and have a fragrant, fruity aroma when ripe. Avoid peaches or mangoes that are too hard or too soft.
Avoid bruises or blemishes: they should be free of any bruises, cuts, or soft spots, as they can indicate that the fruit is damaged or overripe. - Can you freeze fresh mango peach salsa? Yes, you can, in an airtight container for a month. But it will not have the same texture after you thaw it. It tends to be more watery.
- How long does this salsa last in the fridge? 3-4 days if kept in an airtight container. The fruit will start releasing juice, and it will soften a little. Add salt at the last moment if making it ahead.
- How can you tell if your fruit salsa has gone bad? Before eating, check for signs of mold or dark spots. Don't eat it if it's watery with a whitish hue. And, of course, smell it. A salsa not apt for eating will have a strong, fermented (boozy), foul odor.
- Prep Time: 20 minutes
- Category: Side dish
- Method: Chopping
- Cuisine: International
Nutrition
- Serving Size: ¼
- Calories: 55
- Sugar: 10.8 g
- Sodium: 147.1 mg
- Fat: 0.4 g
- Carbohydrates: 13.4 g
- Fiber: 2.1 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: peach mango salsa
Thank you for leaving a review for this recipe