Peaches and mangoes can stand in for tomatoes in a variety of recipes from salads to salsa! With fresh chopped fruit, chopped fresh cilantro, jalapeño, red onion, and lime juice, this Mango Peach Salsa comes together in minutes and really packs the flavor.
Pair this fresh peach mango salsa recipe with Air Fryer Tortilla Chips for a quick appetizer. Leftovers are delicious served on Fish Tacos or paired with Mexican-style beef recipes as well as for topping grilled chicken, pork chops, or fish.
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As the cost of food continues to rise, I’m focusing on nutrient-dense, healthy recipes I can make myself, without a lot of processed ingredients. I want to get the biggest bang for my buck!
With summer drawing to a close, that means I can stretch my dollar with in-season produce that’s on sale, namely peaches and mangoes which are super tasty on their own but can easily be made into other things, like topping a Cream Cheese Pie or using in this Mango Peach Salsa recipe.
Why Make This
Making your own Mango Peach Salsa instead of buying a jar allows you to do a number of things:
- enjoy a fresh salsa instead of a cooked one – Fresh is so tasty!
- use up fresh fruit that might be ripening too quickly and avoid food waste – You can also use nectarines, pineapple, and strawberries in this fruit salsa recipe.
- control the ingredients – Homemade is going to have fewer additives and preservatives than commercially made products.
- save money – Homemade is almost always cheaper than store bought.
Ingredients
Here’s what you’ll need for this homemade fruit salsa:
peaches – You can use white or yellow peaches. I used one of both for a mix of colors. You can also use nectarines in your peach recipes. They are virtually interchangeable. In the off-season, use canned peaches, just be sure to drain them well.
mangoes – Mangoes add an extra layer of flavor and sweetness to this salsa.
fresh cilantro – If you don’t care for cilantro, try fresh basil. It’s a great combo with peaches. Here’s How to Keep Cilantro Fresh if you don’t use it all.
red onion – Red or purple onion adds good color to this Mango Peach Salsa, but you can also use white, brown, or green onions if you prefer.
lime juice – Freshly squeezed lime juice is delicious in this dip, but you can also use lemon juice if that’s what you have. Remember you can Freeze Lemons: Zest & Juice as well as limes.
jalapeño pepper – Fresh chopped jalapeño adds a nice kick to this salsa. Add more to taste or swap in habanero or Serrano chiles for more heat. Freeze Jalapeños you might have leftover.
Step-by-Step Instructions
You won’t believe how easy it is to make Mango Peach Salsa!
- In a small bowl, combine all the ingredients. Toss gently.
- Refrigerate until ready to serve.
FAQs
You can freeze this salsa, just keep in mind that after thawing, the texture of the fruit will be dramatically changed. You may find that it’s a bit mushy after freezing.
This dip is delicious with chips as an appetizer, but it’s also great as an accompaniment to tacos and cooked meats.
These three condiments can share many similarities, especially since they all feature finely chopped fruit and vegetables. A relish is a general term for a food added to a dish to add flavor. Both salsa and chutney are relishes. A salsa, the Spanish word for sauce is often made with fruit (often tomatoes) as well as cilantro, onions, and spicy chiles. Chutney, originally from India is a spicy condiment made of veggies or fruits seasoned with spices, sugar, and vinegar.
More Great Salsa and Sauce Recipes
Mango Peach Salsa
Equipment
Ingredients
- 2 peaches (or drained, canned peaches) chopped
- 1 mango peeled and chopped
- ¼ cup fresh cilantro (chopped)
- ¼ red onion (for ¼ cup chopped)
- 1 tablespoon lime juice lemon is okay as well
- 1 jalapeno finely chopped
Instructions
- In a small bowl, combine all the ingredients. Toss gently.
- Refrigerate until ready to serve.
Notes
Nutrition
This post was originally published on July 26, 2012. It has been updated for content and clarity.
HeatherLawless
Jessica, I’m at a loss on why I have to peel the peaches and slice them to freeze for my own smoothie station. My son wants to have the skin on. These are peaches from Costco and getting ripe. We use the Ninja blender the sell at Costco. Any suggestions would help.
Jessica Fisher
If you like it with the peels, then go for it. Most recommendations are to peel peaches for blending.
NIA
Okay Jessica,
You are doing an amazing job with your produce box, so I’m hoping you can help me? I am at a loss with the turnips. First it was beets-then we realized we could get them down by baking beet buns from Healthy Bread in 5 min. a day. Then it was parsnips- we conquered those by making muffins. Then cantaloupe(which we’ve tried for years and years to eat, but were unsuccessful) until a smoothie with strawberries and pineapple juice took care of that. But I tell ya, these darn turnips are just too sharp, and I really want us to be able to take advantage of the nutrients they have to offer. So, please help if you can. Even roasting and mashing with potatoes just didn’t do it.
Jessica
@NIA, I can’t remember. Are you doing Abundant Harvest? I’m thinking not since we haven’t had turnips for months. Unless you’ve got radishes?
But, we like turnips sliced thin, raw, and sprinkled with salt.
We didn’t get that many turnips over the winter, but I chopped one fine and would throw it into soup or mashed potatoes. But, I never used more than one or two. Hope that helps!
And I admire you on the parsnips. I hated those. I found a friend to take them.
NIA
@Jessica, LOL good thing your friend was willing to take the parsnips. We are doing Abundant Harvest and I’m not sure what happened in our are, though I’m not complaining, but we got turnips (they are white with purple at the tops right?) and beets in last Saturdays box. Actually we got turnips the previous Saturday also, so we had two bunches to use up. I hope I didn’t keep them too long, maybe holding them in the fridge is the reason they had such a strong flavor? Anyhow, I’ll have to try them raw as you suggest.
Jessica
@NIA, we got the beets…. Yeah! (name that girl band). But, we didn’t get the turnips. I hope you like them raw, but I’m a little doubtful since they were so sharp cooked. Let me know.
[email protected] The Dollar Hollering Homemaker
Yum! Right now, I’m making regular salsa in the slow cooker. I love this time of year:)
Marilyn
We halve the peaches and take out the pit, put a small ball of almond paste, top with riccotta or mascarpone and add a few crumbs of amaretti cookies. Then we grill them on the BBQ for about 5 minutes until warm and cheese soft. DELICIOUS!!!
[email protected]
I have a great recipe called “Peach of a Pasta” that I make. I usually use nectarines though. It’s really good and one of my favorite summer dishes.
Thrifty Mom in Boise
Last year I canned a load of peaches, made jam and then froze peach pie filling for crisps, pies and other desserts. It was so nice to enjoy peaches in the winter months. Home canned peaches taste so much better than store bought cans. Thanks for the great ideas.
Shell
Sounds great! I love peach pie with home made ice cream. Or peach preserves, but then I would. I am a Southener and proud of it. When I was growing up, you ate what was served and were happy to get it. Nothing was wasted. Sounds like you are trying to teach your children the same things. I think frugality is not just in the wallet, but also in your mindset for everything. My Aunts pickled, canned, and saved just about everything. Lot of work, but thanks to my Grandfather’s large garden and their dilligence, nobody ever went hungry.