Peach Mango Salsa

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A bowl of peach tomato salsa with mango in a large bowl of tortilla chips with appetizer plates of chips and salsa in the background.

This peach mango salsa takes just 5 minutes to make and is bursting with fresh summer flavor! Sweet peaches and juicy mango combine with ripe tomatoes, a kick of jalapeño, and bright lime juice for a colorful fruit salsa that’s both refreshing and versatile.

I love serving this as a dip with tortilla chips for parties, or spooning it over grilled fish and chicken for easy weeknight dinners. It’s also amazing on tacos! Plus, it’s naturally gluten-free, so if you have celiac disease like me, this is great for putting on ANYTHING.

Ingredients

An overhead view of ingredients to make peach mango salsa in small bowls, including peaches, cilantro, salt, red onion, jalapeño, tomato, mango, lime zest, and lime juice with text overlays over each ingredient.

TIP

Cut all the fruits and vegetables into uniform, small pieces (about ¼-inch). I like to dice everything small so I get a little bit of each ingredient in every bite!

Searching for more gluten-free salsa recipes? Pineapple Salsa / Cranberry Salsa / Black Bean Corn Salsa

Ingredient Notes

  • Peaches – Choose ripe, fragrant peaches that give slightly when you press them. You don’t want them too soft, otherwise your salsa could get mushy. I don’t peel mine because I love the extra texture and color, but you can use a vegetable peeler if you prefer.
  • Jalapeño – Remove the seeds for mild heat, or leave them in for spice. I usually deseed mine because I like a little kick without overwhelming the sweet fruit. Dice it smaller than everything else so the heat distributes evenly.
  • Lime – Zest the lime first before juicing it—it’s much harder to zest after! This is one of those kitchen lessons I had to learn by making the mistake.
  • Cilantro – If cilantro tastes soapy to you, substitute fresh parsley or leave it out. I’m lucky enough to love cilantro, so I’m pretty generous with it!
A closeup of a hand holding a tortilla chip topped with peach mango salsa over a bowl of more fruit salsa.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

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Recipe FAQs

Can I use frozen fruit?

I don’t recommend it. Frozen fruit releases too much water when thawed, which will make your salsa watery and mushy. Fresh fruit works best!

Can I make this ahead of time?

Yes! You can make this up to 24 hours ahead. The flavors actually get better as they sit together in the fridge. Just give it a stir before serving.

Storage instructions

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. You may notice some liquid at the top after refrigerating—just stir everything together before serving. I like to serve mine at room temperature, so I pull it out of the fridge about 10 minutes before serving.

I don’t recommend freezing this salsa as the fruit texture will change.

A close up of a peach mango salsa with red onions, tomatoes and cilantro.

Serving suggestions

This tropical salsa is delicious on my gluten-free tilapia fish tacos made with fresh lime and cilantro, or try it with these blackened fish tacos topped with creamy avocado crema. You can also serve this over grilled chicken—it pairs beautifully with my crispy air fryer chicken thighs seasoned with garlic and paprika. Or serve it as an appetizer with my homemade baked lime tortilla chips brushed with olive oil and sprinkled with sea salt!

More gluten-free dips to try

All Dips

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up of a bowl of peach mango salsa with tomatoes with tortilla chips surrounding the bowl.
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Peach Mango Salsa

This fresh peach mango salsa is one of my summer staples! It takes just 5 minutes to make and combines sweet peaches, juicy mango, tomatoes, jalapeño, and bright lime. I love serving it with chips or spooning it over tacos and grilled fish. Naturally gluten-free!
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings 16 servings

Ingredients

  • 2-3 peaches - pitted, and finely diced (2 cups diced)
  • 1 mango - peeled, pitted, and finely diced (1 cup diced)
  • 1 large tomato - finely diced (1 cup diced)
  • 1/2 red onion - finely diced (1/2 cup diced)
  • 1 jalapeño pepper - seeded and finely diced
  • 1/4 cup fresh cilantro - finely chopped
  • 2 tablespoons lime juice - from 1 lime
  • 1 teaspoon lime zest - from 1 lime
  • 1/8 teaspoon salt - or to taste

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In a medium-sized bowl, combine the diced peaches, mango, tomato, red onion, jalapeño, and cilantro.
    A glass mixing bowl with cilantro, tomatoes, peaches, mango, jalapeño, red onions, lime zest in it before mixing together.
  • Add the lime juice, lime zest and salt to the bowl. Stir to combine.
  • Taste and adjust the salt according to your preference.
    A glass mixing bowl with a peach mango tomato salsa with jalapeños in it and a blue spatula.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Before serving, give the salsa a quick stir to make sure all the ingredients are well mixed.
  • Serve the peach mango salsa with tomato as a dip with tortilla chips, or as a topping for grilled fish, chicken, or tacos.
    Two blackened fish tacos topped with sour cream, fruit salsa and red cabbage on charred corn tortillas.

Notes

  • Nutritional information is an approximation. This recipe makes about 4 cups of salsa, so I used 1/4 cup of salsa as 1 serving to get 16 servings total. 
  • Be sure to cut the peaches, mango, tomato, and red onion all the same size. I like to cut mine small so that I get some of each flavor in every bite. 
  • Cut your jalapeños smaller than the other fruits and vegetables. 
  • I don’t peel my peaches, but you can if you’d like. Use a vegetable peeler.
  • If you like your salsa spicy, you can leave some of the seeds in the jalapeño for an extra kick. 

Nutrition

Calories: 19kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 21mg | Potassium: 74mg | Fiber: 1g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 0.1mg
A bowl of peach mango salsa on top of a plate of tortilla chips.

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

25 Comments

    1. Thank you Pragati! This peach salsa is seriously a favorite of mine. I’m sad fresh peaches are almost out of season!

  4. This looks great! I just had a whole bunch of peaches to use up and was racking my brain for recipes!

    Reply

    1. Thanks Chrissa! I hope you enjoy it! I can’t stop making peach recipes lately… I’m almost feeling bad for all my readers if they don’t like peaches haha

  11. This looks amazing! I haven’t had breakfast yet and now I’m kind of wanting this! (Just can’t let the kiddos see me eating salsa for breakfast lol.)

    Reply

    1. haha Marie when I read this I was eating chips and guacamole for breakfast… I was alone though so no one was around to judge me haha

    1. HAHAH Leisel this made me laugh! Too funny! And I totally was standing in front of the fridge spooning this into my mouth at one point!

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