I can never resist this Peach Mango Salsa, with juicy fruit, zippy lime, and a little kick that makes every taco, chip, and bite of grilled fish impossible to ignore.

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I’m obsessed with Peach Mango Salsa because it hits every craving I have at once: juicy, bright, sweet, tangy, and just spicy enough to keep me coming back. I pile it on fish tacos, scoop it with chips, and honestly, I eat it straight from the bowl when nobody’s looking.

The peaches bring that drippy summer sweetness, and the jalapeño cuts through with a little attitude. And that contrast?

Addictive. I love how it makes regular tacos feel fresh without trying too hard.

But the best part is how fast it disappears. No leftovers.

Not even a polite spoonful. Ever.

Ingredients

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Peaches bring juicy sweetness and that sunny, backyard-snack kind of vibe.
Mango makes it extra tropical, soft, and honestly a little addictive.
Red bell pepper adds crisp crunch without taking over the whole bowl.
Red onion gives a sharp bite, so the fruit doesn’t taste too sweet.
Jalapeño brings the heat, but you’re totally in charge here.
Cilantro keeps it fresh, green, and a little zippy.
Lime juice wakes everything up and keeps the salsa from feeling flat.
Honey or agave helps if your fruit isn’t super sweet.
Salt makes the peach and mango flavors pop.
Basically, don’t skip it.
Black pepper adds a tiny warm kick in the background.
Plus olive oil gives it a glossy, slightly richer finish.

Ingredient Quantities

2 ripe peaches, peeled and diced (about 2 cups)

1 ripe mango, peeled and diced (about 1 cup)

1/2 red bell pepper, finely diced (about 1/2 cup)

1/4 cup red onion, finely chopped (about 1 small shallot or 1/4 small onion)

1 jalapeño, seeded and minced (more or less to taste)

1/3 cup fresh cilantro, chopped

Juice of 1 lime (about 2 tablespoons)

1 teaspoon honey or agave (optional, to balance acidity)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon extra virgin olive oil (optional for sheen)

How to Make this

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1. Peel and dice the peaches into roughly 1/2 inch pieces, yielding about 2 cups.

2. Peel and dice the mango to match the peach size, about 1 cup.

3. Finely dice 1/2 red bell pepper and finely chop 1/4 cup red onion (or 1 small shallot).

4. Seed and mince 1 jalapeño, adjusting quantity to your heat preference.

5. Chop 1/3 cup fresh cilantro.

6. In a large bowl, gently combine peaches, mango, red bell pepper, red onion, jalapeño, and cilantro.

7. Add the juice of 1 lime, 1 teaspoon honey or agave if using, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon extra virgin olive oil. Toss gently to coat.

8. Taste and adjust seasoning with more salt, lime, or honey as needed.

9. Let the salsa rest in the refrigerator for at least 15 to 30 minutes to allow flavors to meld.

10. Serve chilled or at room temperature with chips, on fish tacos, or alongside any Mexican inspired dish.

Equipment Needed

1. Cutting board
2. Chef knife
3. Paring knife
4. Mixing bowl (large)
5. Measuring spoons
6. Citrus juicer or reamer
7. Mixing spoon or spatula
8. Fine mesh strainer or small sieve (optional, for seeds or excess juice)

FAQ

Can I make this salsa ahead of time? Yes. Mix and refrigerate up to 24 hours for flavors to meld. Stir before serving and add a splash of lime if it tastes muted.

How should I store leftovers? Keep in an airtight container in the refrigerator for 2 to 3 days. The fruit will soften over time, so best eaten within that window.

What if my peaches or mangoes are not very sweet? Add the optional teaspoon of honey or agave, or a little more lime for brightness. Ripe fruit provides the best flavor balance.

Can I adjust the heat? Yes. Remove all seeds and membranes from the jalapeño for mild heat, or include more seeds or add a hotter chile to increase spice.

Any good substitutions for cilantro or red onion? Use chopped parsley or basil in place of cilantro. For onion, thinly sliced green onions or shallots work well and are milder.

What do you serve this salsa with? It is fantastic with tortilla chips, grilled fish or chicken, tacos, or as a bright topping for salads and grain bowls.

Peach Mango Salsa Recipe Substitutions and Variations

Peaches: use ripe nectarines for similar texture and sweetness, or diced canned peaches (drain well) if fresh are unavailable.
Mango: substitute ripe papaya for a milder, creamy finish, or fresh pineapple for brighter, tangy-sweet notes.
Jalapeño: use serrano for more heat or poblano for a milder, smokier flavor; adjust quantity to taste.
Cilantro: replace with flat-leaf parsley for herbiness without the citrusy bite, or fresh basil for a sweet, aromatic twist.

Pro Tips

1. Pick peaches and mangoes that are ripe but still slightly firm. Too soft and they will break down when you toss the salsa; if they are a little under-ripe you can let them sit at room temperature a day to sweeten up.

2. Cut everything into similarly sized pieces, about 1/2 inch, and fold gently to combine. Uniform dice gives a nicer mouthfeel, and gentle handling keeps the fruit from turning mushy.

3. Taste and tweak after the first lime and salt. If the fruit is very sweet, add more lime or a pinch more salt. If it tastes flat, a small squeeze more lime or a touch of the honey will brighten it right up.

4. Make it at least 30 minutes ahead and store in the fridge for up to 48 hours. Flavors improve with a short rest, but prolonged storage will soften the fruit and mute the crunch of the onion and pepper, so plan accordingly. Serve chilled or at room temperature for best contrast with warm dishes.

Peach Mango Salsa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can never resist this Peach Mango Salsa, with juicy fruit, zippy lime, and a little kick that makes every taco, chip, and bite of grilled fish impossible to ignore.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Paring knife
4. Mixing bowl (large)
5. Measuring spoons
6. Citrus juicer or reamer
7. Mixing spoon or spatula
8. Fine mesh strainer or small sieve (optional, for seeds or excess juice)

Ingredients

2 ripe peaches, peeled and diced (about 2 cups)
1 ripe mango, peeled and diced (about 1 cup)
1/2 red bell pepper, finely diced (about 1/2 cup)
1/4 cup red onion, finely chopped (about 1 small shallot or 1/4 small onion)
1 jalapeño, seeded and minced (more or less to taste)
1/3 cup fresh cilantro, chopped
Juice of 1 lime (about 2 tablespoons)
1 teaspoon honey or agave (optional, to balance acidity)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil (optional for sheen)

Directions

Peel and dice the peaches into roughly 1/2 inch pieces, yielding about 2 cups.
Peel and dice the mango to match the peach size, about 1 cup.
Finely dice 1/2 red bell pepper and finely chop 1/4 cup red onion (or 1 small shallot).
Seed and mince 1 jalapeño, adjusting quantity to your heat preference.
Chop 1/3 cup fresh cilantro.
In a large bowl, gently combine peaches, mango, red bell pepper, red onion, jalapeño, and cilantro.
Add the juice of 1 lime, 1 teaspoon honey or agave if using, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon extra virgin olive oil. Toss gently to coat.
Taste and adjust seasoning with more salt, lime, or honey as needed.
Let the salsa rest in the refrigerator for at least 15 to 30 minutes to allow flavors to meld.
Serve chilled or at room temperature with chips, on fish tacos, or alongside any Mexican inspired dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.