Delish Peach Mango Salsa Recipes

This peach mango salsa is what happens when summer fruit decides to go on spring break—sweet, spicy, juicy, and mildly chaotic in all the right ways. It’s basically a vacation in a bowl, minus the sunburn and the $19 cocktails. We’re tossing ripe peaches and mango with lime, jalapeño, red onion, and cilantro until it tastes like your chips can’t mind their own business. It’s special because it pulls double duty: scoop it with tortilla chips like a respectable snack goblin, or slap it on fish, chicken, tacos, and that one sad bowl of rice you pretended was dinner. If you love bright flavors and minimal cooking (same), this is that low-effort, high-reward situation we all deserve.

My family’s relationship with this salsa is passionate and messy—kind of like our Tupperware drawer. Last week, my husband decided to “help” by cutting fruit into “rustic cubes,” which somehow translated to boulder-size mango chunks sitting next to microscopic peach confetti. The kids tried to sneak it into the blender because “smooth salsa is easier to eat with a straw.” I told them we call that a smoothie and no, we’re not drinking dinner. The dog, meanwhile, ate a jalapeño slice and now thinks he’s above dry kibble. Anyway, I remixed the whole thing, added extra lime, and pretended it was my plan all along. Nailed it. Kind of.

Time-Saving Hacks

– Use frozen mango or peaches, thawed and patted dry. Yes, it feels wrong. Yes, it works.
– Buy pre-diced red onion from the store. Will it cost more? Absolutely. Is it worth saving your tears for The Bachelor finale? Also yes.
– Mix everything in a zip-top bag and squish it around. Toss the bag, not your will to live.
– Lime shortage? Use bottled lime juice. The citrus police won’t show up.
– Microplane your jalapeño if you hate chopping. Dangerous? A little. Efficient? Very.
– Chop directly on a parchment-lined cutting board, then ball up the mess. Board stays clean, dignity intact.

Serving Ideas

– With salty tortilla chips. Obviously. Bonus points if you “taste-test” half before dinner.
– On fish tacos, especially blackened anything. Add crema and pretend you run a food truck.
– Over grilled chicken or pork—aka flavor insurance.
– Piled onto avocado toast when you want to be both extra and right.
– With margaritas or a cold beer. Or wine if the kids drove you nuts and you’re pairing vibes, not varietals.
– Straight from the bowl with a spoon, while standing at the fridge like a cryptid.

What to Serve It With

– Carnitas or rotisserie chicken tacos
– Grilled shrimp, salmon, or halibut
– Chili-lime skirt steak or pork tenderloin
– Rice bowls with black beans and corn (aka “I cooked” without turning on the stove)
– Quesadillas, nachos, or breakfast burritos with scrambled eggs
– Cottage cheese or Greek yogurt for a high-protein snack that feels suspiciously wholesome

✔Tips & Mistakes

– Use ripe but firm fruit. If your peaches are melting into your hands, they’ll melt into mush in the bowl. Delicious mush, but still.
– Dice sizes matter. Think small, even cubes so every scoop hits sweet-spicy-salty-bright at once.
– Too watery? Pat thawed fruit dry, and don’t be shy about draining a little juice before serving.
– Salt, then wait 5 minutes, then taste again. Fruit can take more salt than you think.
– Heat levels: jalapeño for friendly spice, serrano for “I’m awake now,” habanero if you enjoy chaos.
– Onion too strong? Soak diced onion in cold water for 10 minutes, then drain.
– Add lime in stages. You can always add more; you can’t subtract “accidental ceviche.”
– Cilantro stems = flavor. Chop them finely and toss them in. Your future self high-fives you.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 2–3 days in a sealed container. It will get juicier; just stir and maybe drain a splash.
– Refresh with a squeeze of lime and a pinch of salt before serving again.
– Not a freezer candidate—unless you’re blending it into smoothies or a glaze, in which case, be a rebel.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add avocado for creaminess (fold in gently right before serving).
– Mint or basil instead of cilantro for a garden-party moment.
– Toss in diced cucumber, red bell pepper, or charred corn for extra crunch.
– Smoky twist: a pinch of chipotle powder or minced canned chipotle.
– Sweetness control: a tiny drizzle of honey if your fruit is shy.
– Tajín or chili-lime seasoning = instant personality.
– No jalapeño? Red pepper flakes will get you in the neighborhood.

Delish Peach Mango Salsa Recipes

Bright, juicy, and irresistibly fresh, this peach mango salsa mixes ripe mangoes and peaches with crunchy peppers, lime, and cilantro for a sweet-heat kick perfect with chips, tacos, or grilled meats.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups mango, ripe, diced
• ▢ 2 cups peaches, ripe, diced
• ▢ 1 cup red bell pepper, diced
• ▢ 0.5 cup red onion, finely chopped
• ▢ 1 pepper jalapeño, seeded and minced
• ▢ 0.5 cup fresh cilantro, chopped
• ▢ 0.25 cup fresh lime juice
• ▢ 1 teaspoon honey optional, for balance
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon ground black pepper
• ▢ 0.25 teaspoon chili powder or cayenne optional, to taste

Instructions

Preparation Steps

• Peel and dice the mangoes and peaches. Dice the red bell pepper, finely chop the red onion, seed and mince the jalapeño, and chop the cilantro.
• In a large bowl, combine mango, peaches, red bell pepper, red onion, jalapeño, and cilantro.
• In a small bowl, whisk together the lime juice, honey, kosher salt, black pepper, and chili powder or cayenne (if using).
• Pour the lime mixture over the fruit and vegetables. Gently toss until evenly coated.
• Taste and adjust seasoning: add more salt, lime, or honey to balance sweetness and acidity to your liking.
• Let the salsa rest for 10 minutes to meld flavors, then serve.
• Serve with tortilla chips or spoon over tacos, grilled chicken, fish, or pork. Refrigerate leftovers in an airtight container for up to 2 days.

Notes

For extra heat, swap jalapeño for serrano. If peaches or mangoes are underripe, add 1.0 to 2.0 teaspoons of honey to round out the flavor.