Ingredients
Units
- 1 ripe mango, peeled and diced
- 1 large ripe peach, peeled and diced
- 1/2 jalapeno pepper, seeded and finely chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup red bell pepper, finely chopped
- 1/4 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.Â
- 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.Â
- Serve with extra lime wedges and maybe chopped cilantro.Â
Notes
- Here's a tutorial on how to cut mangoes. And how to peel peaches.Â
- Selecting the fruit:Â
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.Â
- 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.Â
- 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: 1/4
- 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