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    Home » Dips & Dressings

    Mango Peach Salsa Recipe

    Published: Sep 9, 2022 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    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.

    white bowl of mango peach salsa on black table with silver spoon. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Great Salsa and Sauce Recipes
    • Tell us what you think!
    • Mango Peach Salsa

    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:

    ingredients for mango peach salsa laid out on a table.

    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!

    ingredients for mango peach salsa in white bowl.
    combined ingredients in white bowl with gray spoon.
    • In a small bowl, combine all the ingredients. Toss gently.
    • Refrigerate until ready to serve.

    FAQs

    Can you freeze peach mango salsa?

    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.

    What goes with Mango Peach Salsa?

    This dip is delicious with chips as an appetizer, but it’s also great as an accompaniment to tacos and cooked meats.

    What is the difference between relish, salsa, and chutney?

    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.

    bowl of peach salsa surrounded by blue corn tortilla chips on a platter.

    More Great Salsa and Sauce Recipes

    • Easy Recipe for Homemade Salsa
    • Homemade Chipotle Mayo (5 cents/tablespoon!)
    • Easy 3-Ingredient Basil Sauce
    • Garlic Yogurt Sauce (Tzatziki)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    mango peach salsa on a blue corn tortilla chip over a bowl of salsa.
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    5 from 1 vote

    Mango Peach Salsa

    Enjoy a twist with your chips and salsa with this tasty Mango Peach Salsa. Instead of tomatoes, use peaches. It's perfect for chips or topping grilled meat and fish.
    Prep Time10 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: American, Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4
    Calories: 67kcal
    Author: Jessica Fisher
    Cost: $3
    Prevent your screen from going dark

    Equipment

    • large mixing bowl
    • spoon

    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
    US Customary – Metric

    Instructions

    • In a small bowl, combine all the ingredients. Toss gently.
    • Refrigerate until ready to serve.

    Notes

    Nutritional values are approximate and based on ¼ the recipe.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Variations: If you don’t have one of the fruits listed, you can also use chopped strawberries, pineapple, or kiwi in the salsa.
    Serving suggestions: Serve this pico de gallo with chips or for topping tacos or grilled meats.

    Nutrition

    Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 207mg | Fiber: 2g | Sugar: 14g | Vitamin A: 912IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 0.4mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on July 26, 2012. It has been updated for content and clarity.

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    Comments

    1. HeatherLawless

      July 17, 2020 at 12:57 pm

      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.

      Reply
      • Jessica Fisher

        July 17, 2020 at 2:32 pm

        If you like it with the peels, then go for it. Most recommendations are to peel peaches for blending.

        Reply
    2. NIA

      July 27, 2012 at 8:46 pm

      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.

      Reply
      • Jessica

        July 27, 2012 at 8:50 pm

        @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.

        Reply
        • NIA

          July 27, 2012 at 10:49 pm

          @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

          July 28, 2012 at 9:10 am

          @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.

    3. [email protected] The Dollar Hollering Homemaker

      July 26, 2012 at 5:47 pm

      Yum! Right now, I’m making regular salsa in the slow cooker. I love this time of year:)

      Reply
    4. Marilyn

      July 26, 2012 at 7:58 am

      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!!!

      Reply
    5. [email protected]

      July 26, 2012 at 7:30 am

      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.

      Reply
    6. Thrifty Mom in Boise

      July 26, 2012 at 6:37 am

      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.

      Reply
    7. Shell

      July 26, 2012 at 4:22 am

      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.

      Reply

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