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A glass bowl with mango peach salsa on a white surface with a white cloth and corn chips around.

Mango Peach Salsa

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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


  • 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


  1. Peel and dice the mango and peach (tutorials in the Notes below). Place in a medium bowl. 
  2. Add the chopped jalapeno, red onion, and red pepper and mix.
  3. Season lightly with salt and the fresh lime juice, stir and check seasonings. Adjust if necessary. 
  4. Serve with extra lime wedges and maybe chopped cilantro. 


  • 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.
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Category: Side dish
  • Method: Chopping
  • Cuisine: International


  • 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