Peach Mango Salsa

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

This juicy, sweet, spicy, and fresh peach mango salsa is the perfect with tortilla chips or as a topping for fish, chicken, pork and more!

As a serious fruit lover, summertime makes me downright giddy. Say ‘goodbye’ to dry and mealy, and say ‘hello’ to ripe and juicy!

I love to use summer fruits every which way I can, from baking (see blueberry loaf cake, peach blueberry crisp or roasted peaches with pistachio crumble), to salads (Mexican watermelon salad, strawberry goat cheese salad ) to grilling (strawberry halloumi salad).

And everything in between (ie. snacking!)

Which brings us to this juicy, sunshiny peach and mango salsa. It’s sweet and tangy, a little spicy, fresh, and perfect with a large bowl of tortilla chips. Also perfect on these fish tacos with mango salsa – but that’s a topic for another day (or maybe today, why not? ;)).

Getting back to mangoes, the KING of fruits, as they say. I love making a nice fruity mango pineapple smoothie on a hot summer day, and these creamy mini cheesecakes with mango coulis are such an easy summer dessert. But fruit doesn’t only belong in desserts – and this peach mango salsa is proof of that.

If you’re into sweet and spicy snacks with a bit of heat and a lot of freshness – this fruit salsa is going to be right up your alley. It tastes amazing, only takes 15 minutes to make (most of that time used to chop up ingredients, which I suppose you could automate in a food processor), and goes well with SO many things. It’s the perfect recipe to add to your summer menu!

Why You’ll Love this Peach Mango Salsa Recipe

• The combination of the fresh mango and juicy peaches creates the perfect refreshing base for this fruit salsa. The natural sweetness is balanced out with the tanginess of fresh lime juice and the slight heat from the jalapeño pepper.

• There are SO MANY ways of using this peach mango salsa. I love to serve it on the side of this one pan Cuban chicken and rice. You can simply use this as a topping or side dish for your proteins or get creative and add it in your burritos, serve with some fajitas, a nice chimichurri chicken thighs or steak, or my personal favorite – with some fish tacos.

• This fruit salsa is PACKED with vitamins and antioxidants from the peach and mangoes.

• You can easily adjust the ingredients to suit your taste. Want it spicier? Add more jalapeños, use habañeros instead, or add a pinch of cayenne. Prefer it tangier? Squeeze in extra lime juice. Want more veggies? Add a chopped tomato and some avocado. This peach mango salsa can be tailored to match your flavor preferences.

• It is the simplest recipe and it looks so BEAUTIFUL on the table! All you need to do is mix together your ingredients and you’re left with the most visually appealing, colorful dish.

Ingredient Notes

Mango

Choose juicy, ripe mangoes for the best flavor. Make sure to squeeze the pit to get as much juice as possible for added sweetness. If mangoes are not in season, you can use frozen mango chunks, just let them thaw before dicing.

How to chop mangoes

If you need some help chopping up your mangoes, here is a step-by-step guide on how to chop a mango like a pro!

1. Wash the mango under cool running water to remove any dirt or residues and place on a cutting board.

1. Using a sharp knife, start about 1/4 inch from the center of the mango and slice downwards, cutting off one side of the mango, then repeat on the other side. You should now have two large pieces of mango flesh, and the center piece with the pit. Note that a mango pit has a flat shape, rather than round. So to slice off the fleshy sides, you’ll want to angle the fruit so that it looks narrower, not fatter, when you’re looking from the top down.

1. Take the center piece with the pit. Carefully cut away any remaining flesh around the pit and discard the pit.

1. Take one of the large mango pieces and hold it in your hand with the skin side down. Using a knife, make lengthwise and crosswise cuts into the flesh, creating a grid pattern. Be careful not to cut through the skin to your hand!

1. Use a spoon to scoop out the mango cubes in a bowl. Repeat with the other large mango piece. You’re done!

Peaches

Use ripe, juicy peaches. You can leave the skin on the peaches or peel them, it’s up to you. If peaches are not available, nectarines work as a great substitute. You can definitely use frozen peaches that have been thawed and drained as well. Canned peaches will also work, but make sure to drain them well before dicing.

Finally, if you don’t have access to good peaches, just use more mango instead!

Red Bell Pepper

These add a nice crunch and vibrant color to the salsa. Any color pepper will work, but I like red for the color contrast and sweetness.

Red Onion

Red onions provide a mild, sweet flavor and a nice texture. If you find red onions too strong, you can soak the diced pieces in cold water for a few minutes to mellow their flavor, or substitute with finely diced shallots.

Jalapeño Pepper

Jalapeños adds a bit of heat to this peach mango salsa. You can adjust the amount to your heat preference. For a milder salsa, remove the seeds and membranes, or use a milder pepper like a poblano or Anaheim pepper.

For a spicier salsa, use more jalapeños, or choose spicier ones (the darker they are, with fine white lines, the spicier!), or substitute with habañeros for some serious spice.

Lime Juice

Freshly squeezed lime juice is best for a bright, tangy flavor. In a pinch, you can use bottled lime juice, but fresh is always preferable.

Apple Cider Vinegar

Apple cider vinegar has a nice flavor, and rounded, mellow acidity, which I like in this salsa, but you can skip it and use more lime juice.

Cilantro

Fresh cilantro adds a burst of distinctive fresh flavor. If you’re not a fan of cilantro, you can substitute with fresh parsley.

How to Make this Peach Mango Salsa

This is pretty much a one step recipe. Just combine all your ingredients in a bowl and give it a good mix. Cover and let it chill in the refrigerator until it is ready to serve.

Chilling this peach mango salsa for at least an hour before serving will help the flavors meld.

Storage Instructions

Store your peach mango salsa in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before serving, give the salsa a good stir as the juices may settle at the bottom.

Serving Suggestions

• Serve this peach mango salsa with your favorite tortilla chips. It’s the perfect appetizer for parties or as a light snack.

• Use the salsa as a topping for grilled chicken, fish, or pork. The sweetness of the fruit pairs beautifully with the savory, smoky flavors of grilled meats. It would taste great with this balsamic grilled chicken.

• Add a spoonful of peach mango salsa to your tacos for a burst of fresh, fruity flavor. It works well with these fish tacos, shrimp tacos, or even veggie tacos.
• It’s delicious served on the side of this one pan Cuban chicken and rice!