Peach mango salsa is one of the easiest ways to brighten any meal. Sweet peaches and juicy mangoes mix with some heat from habanero chilis. Fresh lime juice and chopped cilantro add flavor. This fruity topping is bold, fresh, and perfect for all your taco dinners.
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Don’t you just love fresh peaches?
There’s nothing better than a big, juicy peach on a hot summer day. T
he 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 the taste of the tropics. 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 the ripeness of your fruit and what you have at home, you can dice almost any kind of 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've got them home already.
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.
What You'll Need
- 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
- In a medium bowl, combine the mango, peach, tomato, jalapeño, red onion, cilantro, and garlic.Add the lime juice and mix gently.
- Season with salt and pepper to taste.
- Let the salsa sit for 15 to 30 minutes so the flavors can blend.
- Serve chilled as a topping for fish, shrimp, lobster, or chicken. It can also be enjoyed 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 the jalapeños with habanero peppers, or a few drops of our favorite, Cholula hot sauce to add more heat.
- Cilantro: Substitute chopped curly parsley.
- Onions: White or yellow onions in place of red.
If you need a flavor boost, add a teaspoon or more of red wine vinegar or honey to liven it up. It all depends on the fruit!
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 the fruit until you get 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 just about everything. Let it rest for an hour in the fridge and serve cold.
Recipe Notes
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.
FAQ
Frozen fruit works great. Just thaw and drain well before chopping.
Yes. It’s even better after sitting for an hour or so. The flavors blend and mellow. Store it in the fridge and give it a quick stir before serving.
It’s best eaten within 1 to 2 days. Store it in a sealed container in the refrigerator.
Mild, flaky white fish like snapper, hogfish, flounder, cod, or halibut pair well with the sweet and spicy flavors. You can use it on porgies, mangrove snapper, red snapper, or any fresh catch you have on hand.
Pico de gallo is made with tomatoes, onions, jalapeños, and lime juice. It tastes fresh and a little spicy. Peach mango salsa is also fresh, but it’s sweet too. Both are chopped and served cold, but this one has a tropical flavor.
More Fun Taco Tuesday Recipes
Peach Mango Salsa Recipe
Ingredients
- 1 large ripe peach or nectarine diced
- 1 ripe mango, peeled and diced
- 1 medium tomato, diced
- ¼ cup diced red bell pepper, half of a bell pepper
- 3 tablespoons diced red onion
- ¼ cup chopped cilantro (washed well)
- 1 garlic clove, minced or pressed
- 1 small jalapeño pepper seeded and finely chopped
- juice of 1-2 limes
- salt and pepper to taste
Instructions
- In a medium bowl, combine the mango, peach, tomato, jalapeño, red onion, cilantro, and garlic.
- Squeeze the juice of one lime over the mixture and gently toss to combine.
- Add more lime juice as needed. Season with salt and pepper to taste.
- Let the salsa sit for 15 to 30 minutes so the flavors can blend.
- Serve over grilled fish, shrimp, or chicken. It’s also great with chips or in fish tacos.
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