Peach Mango Salsa

Best Peaches For Peach Mango Salsa

There's nothing better than a big, juicy peach on a hot summer day. The combination of peach, mango, and tomato in this salsa gives you the perfect mix of sweet, tangy, and fresh.

Mango Peach Salsa is a fun dish with tropical flavor. I made it today with fresh tomatoes, peaches, mangoes, red onion, red bell pepper, cilantro, chilis, and lime.

Use this recipe as a guide. Depending on your fruit's ripeness and what you have at home, you can dice almost any fruit, add lime juice for flavor, and season with salt.

Pick a Peach

Juicy peaches are the key to great peach salsa.

Look for peaches (or nectarines) that smell sweet and feel slightly soft near the stem. Orange skin with red highlights usually means they're ripe. Soft spots mean they're old and starting to decay. Cut them open to assess the damage if you already have them at home.

Freestone peaches are great because the pit pops right out.

No fresh peaches? Use nectarines or canned peaches packed in juice. Just drain them well before chopping.

How To Select A Good Mango

I use a lot of mangoes in my cooking, especially here in South Florida where mango trees are everywhere.

When picking a mango at the store, choose one that feels slightly soft when you press it, like a ripe peach. Avoid the ones that are wrinkled or mushy.

If fresh mango isn't available, frozen mango cubes will work too. Let them thaw and drain before using.

Key Ingredients

• peaches
• mango
• tomatoes
• red bell pepper
• jalapeño pepper or habanero peppers
• cilantro
• garlic
• limes
• red onions
• salt and pepper

How To Make Peach Mango Salsa

1. In a medium bowl, combine the mango, peach, tomato, jalapeño, red onion, cilantro, and garlic. Add the lime juice and mix gently.
2. Season with salt and pepper to taste.
3. Let the salsa sit for 15 to 30 minutes so the flavors can blend.
4. Serve chilled as a topping for fish, shrimp, lobster, or chicken. You can also enjoy it with tortilla chips as a delicious appetizer.

Add-Ins and Substitutions

• Peaches: Try nectarines or use drained canned peaches packed in juice.
• Mango: Try diced papaya, red plums, or pineapple. Frozen mango chunks work great too.
• Tomatoes: Use grape, cherry tomatoes, or homegrown beefsteak tomatoes.
• Chili peppers: Substitute jalapeños with habanero peppers, or add a few drops of Cholula hot sauce for more heat.
• Cilantro: Substitute chopped curly parsley.
• Onions: White or yellow onions in place of red.

Chunky or Smooth?

We prefer chunky salsa in our household. To make chunky salsa, dice all your ingredients with a sharp knife and toss them together gently.

For a loose salsa, like Tostitos in a jar, you can use a food processor. Start by adding the onion, garlic, and red pepper. Pulse a few times until they're finely chopped. Then add all the fruit at once. Pulse until you reach your desired consistency.

Storage

Store the salsa in an airtight container in the refrigerator. It's best consumed within one or two days. Do not freeze.

Serving Suggestions

The combination of sweet fruit, lime juice, and cilantro makes the perfect summer condiment.

Spoon this salsa over grilled fish or chicken dinners. It's a healthy topping for roasted snapper, crispy mahi mahi, and baked coconut shrimp. You can even drop a spoonful over a fish omelet for a tropical breakfast.

Add a scoop to fish tacos or serve as a side with chicken fajitas or a juicy steak for extra flavor.

You can also serve it as a dip with tortilla chips or tostones (plantains).

This salsa goes with almost anything. Let it rest in the fridge for an hour, then serve cold.

Tips for the Best Peach Mango Salsa

This fruity salsa isn't just delicious; it's a healthy way to add flavor to your meals. Sweet, juicy peaches and mangoes bring a taste of summer to tacos, grilled meats, and seafood dishes.

Serve it cold as a topping for fish, shrimp, chicken, or pork. It also makes a fresh appetizer with tortilla chips.

Use ripe peaches when they're in season. Mangoes are available year-round, but they're at their best in the summer. If fresh fruit isn't an option, frozen works too. Just thaw and drain it well.

For the best flavor, let the salsa sit for 30 minutes before serving so everything has time to blend.

Peach Mango Salsa FAQ

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