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Sweet, tangy and spicy, you’ll love this fresh Mango Peach Salsa. It’s quick and easy to make and goes perfectly with tortilla chips, tacos and seafood!
When I say this tropical fruit salsa is quick and easy to make, I’m not kidding! Just dice your fruit and veggies, mix everything together in a bowl and wait for the flavors to fuse.
The hardest part is letting this salsa sit in the fridge overnight before digging in!
We love this fruit salsa served with tortilla chips for an easy summer appetizer, but it’s also delicious served with this sous vide mahi mahi and these broiled scallops!
If you love a more traditional and savory salsa, you’ll want to try this fresh tomato salsa or green salsa.
But, if you’re looking to change up your salsa with some sweet tropical vibes, I highly recommend this tangy mango salsa!
Why this recipe works
- It’s a super simple recipe! You need just 15 minutes to prep the ingredients and assemble everything in one bowl.
- This salsa is on the healthier side thanks to the natural sweetness of the peach and mango and all the whole, fresh ingredients.
- It’s versatile! You can serve it as a dip with chips or as a topping for different proteins.
- It lasts for 2-3 days and tastes better the day after it’s made, so you can definitely make this one in advance for easy entertaining!
Ingredients
For the full list of ingredients and quantities used, refer to the recipe card below.
You’ll need 1 mango and 1 peach for this recipe. Make sure they’re fully ripe with no soft or brown spots. You can tell when both types of fruit are ripe by giving them a light squeeze. If they’re firm but have a little give, they’re ripe. If they’re hard, they’re not ripe yet.
The recipe calls for 1 diced tomato. I used a medium sized tomato and you can use any kind you like. You can even use a handful of cherry or grape tomatoes and just cut them in half or quarter them.
For a spicy kick, 1 diced jalapeño is added to the salsa. If you like it extra spicy, add the jalapeño seeds to the salsa too!
A ¼ cup of diced red onion adds a punch of flavor to the salsa. I recommend red onion as it has a sweet taste that complements the peach and mango. White or yellow onion will add a stronger onion flavor to the salsa, so I don't recommend using them as substitutes.
For a fresh and citrusy taste, you’ll need a ¼ cup of finely chopped cilantro. If you’re not a fan of cilantro (for some people it has a soapy taste), you can leave it out or use fresh parsley instead.
I love to pair fresh mint with summer fruit, so this fruit salsa has 2 tablespoons of chopped fresh mint.
To add a subtle savory and umami flavor, 1 teaspoon of fish sauce is added to the salsa.
For a tangy flavor, and to help prevent the fruit from browning, you’ll need 3 tablespoons of lime juice. (Use freshly squeezed, not bottled lime juice).
Step by step instructions
Combine all ingredients and let sit overnight for the best flavor.
Serve with tortilla chips or on tacos.
Expert tips
- Make sure you dice your fruit and veggies so they're small, uniform pieces in your salsa. You want to avoid big chunks and unevenly cut pieces.
- If you’re not sure how to easily peel and dice a mango, here’s a helpful guide on how to cut a mango.
- When cutting jalapeños, it’s best to wear gloves especially when removing the ribs and seeds. If you don’t use gloves, thoroughly wash your hands and don’t touch your face or eyes.
- Make sure your peach and mango are ripe. If they’re hard, you’ll need to wait a few days for them to ripen.
- Instead of a peach, you can use a nectarine or even a few apricots.
- For some extra heat, add a pinch of cayenne pepper to the salsa.
- Change it up by adding some corn kernels, diced red peppers or diced avocado (which you can add just before serving).
- For the best flavor, let the salsa sit overnight in the fridge so the flavors can blend.
Common questions
There is a whole, diced jalapeño in this salsa, so it definitely has a spicy kick. If you’re not a fan of the heat, just reduce the amount of jalapeño you add to the recipe. If you like it spicier, add some of the jalapeño seeds to the salsa.
If stored in an airtight container in the fridge, this mango peach salsa should last for 2-3 days.
For the best texture, I recommend peeling both the peach and mango for this salsa.
To check for ripeness, give the fruit a gentle squeeze. If they’re still hard, they’re not ripe yet and you’ll need to leave them at room temperature for a few days to ripen. If they have a little give underneath the skin but still feel firm, this means they’re ripe. If they’re too soft, they’re overripe and may get a bit mushy in the salsa.
I think fresh fruit offers the best flavor and texture for this salsa. Frozen fruit will have a softer texture once defrosted and canned fruit often has added sugars.
No, I don’t recommend freezing this salsa as the fruit and veggies will be soft once defrosted and the salsa will be watery.
Serving options
Here are a few of our favorite ways to enjoy mango peach salsa:
- Use it as a dip for tortilla chips or pita chips.
- Serve it over some coconut jasmine rice.
- Enjoy it as a topping for protein like this sous vide chicken breast, sous vide halibut or sous vide pork loin.
- It’s delicious added to tacos like these easy shrimp tacos or grilled salmon tacos.
Did you make this recipe? Leave a comment below and let me know how it turned out!
Mango Peach Salsa
Ingredients
- 1 mango peeled and diced
- 1 peach peeled and diced
- 1 tomato diced
- 1 jalapeno diced
- ¼ cup diced red onion
- ¼ cup finely chopped cilantro
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon fish sauce
- 3 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine all ingredients and let sit overnight for the best flavor.
- Serve with tortilla chips or on tacos.
Expert Tips:
- Make sure you dice your fruit and veggies so they're small, uniform pieces in your salsa. You want to avoid big chunks and unevenly cut pieces.
- If you’re not sure how to easily peel and dice a mango, here’s a helpful guide on how to cut a mango.
- When cutting jalapeños, it’s best to wear gloves especially when removing the ribs and seeds. If you don’t use gloves, thoroughly wash your hands and don’t touch your face or eyes.
- Make sure your peach and mango are ripe. If they’re hard, you’ll need to wait a few days for them to ripen.
- Instead of a peach, you can use a nectarine or even a few apricots.
- For some extra heat, add a pinch of cayenne pepper to the salsa.
- Change it up by adding some corn kernels, diced red peppers or diced avocado (which you can add just before serving).
- For the best flavor, let the salsa sit overnight in the fridge so the flavors can blend.
Nutrition
erin
I really really liked this. My mom used to make a similar one so I'm glad I found this recipe!
Danielle
So glad you like it! My mom makes a pretty good one too 🙂