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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

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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
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