A zesty, colorful Peach Mango Salsa that comes together in minutes using fresh ingredients. It’s an easy appetizer perfect for tortilla chips, taco night, game day, or a quick snack.
If you want a fresh twist on classic salsa or pico de gallo, try this peach mango salsa. It’s one of those make-ahead dishes you can prepare in advance and pull from the fridge when guests arrive. We often keep a container on hand to enjoy all week—it’s that good.
Ripe peaches and mango join tomatoes, red onion, jalapeno, and bell peppers, brightened with fresh lime juice and zest. The combination is simple but full of layered flavor, and it keeps well refrigerated.
Ingredients: Quick Glance
- Peaches
- Mango
- Red Onion
- Jalapeno
- Tomatoes
- Orange Bell Pepper
- Red Bell Pepper
- Lime Juice & Lime Zest
- Sea Salt
- Cilantro
Although the list looks long, the ingredients are straightforward and available at most grocery stores. Below are simple swaps and tips to tailor the salsa to your taste.
Ingredient Swaps and Tips
Increase the heat: Use 2–3 jalapenos or leave the seeds in for more spice. For a bolder kick, try a small habanero (handle with care).
Sweet & savory: A drizzle of honey or hot honey enhances the fruit and balances the heat.
Bell peppers: Any color will work—yellow or green are fine substitutes.
Texture: For a smoother salsa, pulse the mixture briefly in a food processor or blender. Leave it chunky if you prefer a more rustic bite.
Lime: Fresh lime juice and zest are best, but bottled lime juice can be used in a pinch. Lemon zest can substitute for lime zest if needed.
Tomatoes: Roma, grape, or cherry tomatoes all work. If using juicy varieties, blot them gently with a paper towel to reduce excess liquid.
Cilantro: Add to taste or omit if you prefer. Fresh cilantro brightens the salsa but is optional.
Mango & peaches: Use ripe fruit that yields slightly to gentle pressure. Unripe fruit will be too firm and won’t blend with the other flavors as nicely.
How to Make Peach Mango Salsa
This recipe is quick: chop, toss, and season. No cooking required.
- Dice peaches, mango, red onion, jalapeno (deseeded if preferred), tomatoes, orange and red bell peppers, and chop the cilantro. Combine in a large bowl.
- Add fresh lime juice, lime zest, and sea salt.
- Toss gently to combine and taste, adjusting salt or lime as needed.
That’s it—an easy, fresh salsa that’s ready in minutes. A good knife or a quality chopper speeds the prep, but a simple chef’s knife works perfectly.
How to Store Leftover Salsa
Store leftover salsa chilled in an airtight container for up to 5 days. It’s best the first day, but it keeps well enough to enjoy later in the week.
Serving Suggestions
Serve this peach mango salsa with tortilla chips, pita chips, or crisp wonton chips for a bright appetizer. It also pairs beautifully with grilled chicken, salmon, fish tacos, quesadillas, fajitas, or steak strips—use it as a fresh finishing topping.
Peach season is a great time to make this salsa—fresh fruit brings out the best flavors. Try it next time you want a quick appetizer with lively, fruity notes.
Peach Mango Salsa
Ingredients
- 1/3 cup red onion, diced
- 1 jalapeno pepper, deseeded and diced (or more to taste)
- 1 cup peaches, chopped
- 1 cup mango, chopped
- 2/3 cup tomatoes, chopped
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 1/2 cup orange bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 tsp sea salt
- 2 tbsp cilantro, chopped
Instructions
- In a large mixing bowl, combine all ingredients and toss gently to combine.
- Serve immediately with tortilla chips or use as a topping for grilled proteins.