Table of Contents
Why this recipe works
This peach mango salsa recipe combines perfectly ripe peaches, sweet mangoes, and juicy tomatoes for a fresh and vibrant salsa. Thanks to the jalapeño and lime, this salsa is sweet, spicy and bright.
It’s perfect for serving as an appetizer with your favorite tortilla chips. You can also spoon it over grilled fish, chicken or steak if you prefer. It’s a great topping for tacos, too!
This recipe is quick and easy to make, requiring minimal preparation time. All it takes is 5 minutes to chop up all of your ingredients and stir them together. Letting the salsa refrigerate for at least 30 minutes gives the flavors time to meld together. It’s so good!
Whether you’re hosting a gathering or simply looking to add some flavor to your weeknight meals, this peach mango salsa will not disappoint.
You’ll love this recipe because:
- Peaches – For this recipe, choose ripe peaches that are fragrant and slightly soft to the touch. You can leave the skin on for added texture and color, or peel them using a vegetable peeler if preferred.
- Mango – Select a ripe mango that gives slightly when gently squeezed. Look for a sweet aroma and vibrant reddish-orange flesh.
- Tomato – Opt for a ripe, firm tomato for the salsa. Removing the seeds and excess pulp before dicing can help maintain a desirable texture that isn’t too watery.
- Red Onion – You need a small red onion for this recipe since you’ll need just ½ cup red onion. Finely dice the onion to ensure even distribution throughout the salsa and to make sure that you don’t get any large chunks of red onion in any bite.
- Jalapeño Pepper – Adjust the heat level by removing the seeds and ribs for a milder salsa or leaving them in for more spice. Finely dice the jalapeño, cutting it smaller than the other fruits and vegetables.
- Lime – Fresh lime juice and zest add a zingy citrus flavor to the salsa. Be sure to zest the lime with a microplane or zester first before juicing it. It is hard to zest after juicing.
- Cilantro – Cilantro, also known as coriander leaves, contributes a fresh and herbaceous taste to the peach mango salsa. If you are part of the population that thinks cilantro tastes really soapy, you can leave it out or add some fresh parsley instead if you’re looking for a fresh, herbal taste.
- Salt – A small amount of salt helps to enhance the flavors of the other ingredients in the salsa. Start with a pinch and adjust according to your personal preference. Taste the salsa after mixing and add more salt if desired, but be careful not to overdo it.
This peach mango salsa recipe with tomatoes is very simple to make with minimal steps. The below steps with matching photos are not meant to be the full recipe, but are to help you see the fruit salsa made at various stages.
Pay special attention to the size of the peaches, mangoes, tomatoes, red onion and jalapeño.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Absolutely! If you prefer a milder salsa, remove the seeds and ribs from the jalapeño or reduce the amount used. For a spicier kick, leave them in or add a pinch of crushed red pepper flakes.
Yes. This peach mango salsa serves as a versatile base, and you can customize it to your taste preferences. Consider adding diced bell peppers, diced cucumber, or even a touch of finely minced garlic for added flavor and texture. Experiment with different ingredients to make it your own!
hints & tips
- Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3 days. You may notice some extra liquid at the top of the salsa after refrigerating. Stir to combine everything before serving. I like to serve mine at room temperature so pull it out of the fridge for about 10 minutes before serving.
- Freezer: I don’t recommend freezing the salsa as the fruit may change texture.
- Serve this salsa with my baked lime tortilla chips for a fun appetizer at your next party!
- This salsa is delicious on tacos. Try it with my tilapia fish tacos or Blackened Fish Tacos with Avocado Crema!
- You can serve mango peach salsa over your favorite meats, such as steak, chicken, or pork. I love using it alongside my air fryer chicken thighs, too!
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.
Peach Mango Salsa
- 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)
- In a medium-sized bowl, combine the diced peaches, mango, tomato, red onion, jalapeño, and cilantro.
- Add the lime juice, lime zest and salt to the bowl. Stir to combine.
- Taste and adjust the salt according to your preference.
- 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.
- 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.