Peach Mango Salsa

Peach Mango Salsa

A sweet fruity salsa with chunks of fresh peach, mango, tomatoes, and more!


7-8 cups of salsa


1 large ripe peach
1 large ripe mango
3 medium-size tomatoes
1/2 sweet onion
1/2 green, red, or yellow bell pepper
1 clove garlic, minced
2 teaspoons (or more) minced fresh Jalapeno pepper
1/2 cup (or more) freshly chopped cilantro
1 tablespoon lemon or lime juice
1/2 teaspoon salt
1 tablespoon sugar


1. Peel the mango (and peach, if desired) and chop both into small chunks (remove pits). Dice the tomato, sweet onion, and bell pepper into small chunks.

2. In a mixing bowl, stir together the peach, mango, tomato, onion, bell pepper, garlic, Jalapeno pepper, and cilantro. Add the lemon juice, salt, and sugar and stir well to coat. Let rest at room temperature for 15 minutes for flavors to combine, or refrigerate until needed.

This salsa keeps for 2-3 days in the fridge, or can be frozen for later use!

Serve with your favorite chips, grilled chicken, grilled fish, or taco fixings! :)

Peach Mango Salsa

Peach Mango Salsa

Peach Mango Salsa

Peach Mango Salsa

Additional Notes: 

Make fresh, and store any extras in the freezer! :)

Preparation Time: 

25 minutes + 15 minutes rest

Tammy's Review: 

This is the perfect peach mango salsa! I love the blend of crunchy sweet onions and peppers with juicy-sweet peach and mango and the Jalapeno heat! Fresh cilantro, of course, makes for an amazing blend of flavors.

It's tempting to omit the sugar, and you really can, but it does change the texture. With the tablespoon of sugar, this salsa turns saucy and has a great texture so I recommend not leaving that out! :)

I created this recipe after trying several peach-mango salsas that were delicious -- but not something I wanted to purchase ready-made. I love the results of this recipe! :)

Peach Mango Salsa

Peach Mango Salsa

Peach Mango Salsa with grilled salmon
Served with grilled salmon


I made this last night and it was wonderful! My whole family enjoyed it. Very light and refreshing and I loved the combo of sweet and salty. We ate it with chips and on grilled fish tacos. Both options were outstanding.


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