Mango Peach Salsa
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!
Servings 8 servings
- 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
- 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.
Serving: 0.25cups | Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 134mg | Fiber: 1g | Sugar: 6g | Vitamin A: 578IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg