This Peach mango salsa is so fresh, flavourful and easy to make. Packed with sweet summer fruit and a little zesty and spicy. Perfect appetiser or side for the summer bbq, or served alongside you favourite Mexican dishes.
This fresh summer mango and peach salsa tastes great as a side or appetiser to all summer bbq parties, or as a topping for tacos. Why not serve it alongside this Vegetarian Fajitas with Hallomi recipe or with some homemade guacamole and tortilla chips.
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Ingredients
Making this fresh Peach mango salsa only takes a few simple ingredients. Take a look at the ingredient list below.
For the full written recipe with the quantities, see the recipe card below.
Salsa
- Mango, use sweet and ripe fresh mango, peeled and diced.
- Peaches, ripe and juicy fresh peaches works best for this peach and mango salsa. Leave the skin on like I did, or peel them and dice in small pieces.
- Red bell pepper, or which ever color pepper of choice. They add flavor and crunch to this summer salsa.
- Red onion, they add a lot of flavor that breaks off from the other sweet fruit. They can also be substituted for pickled red onion for a milder taste.
- Fresh cilantro, for a fresh, herb taste that complements all the other flavours in this salsa.
Dressing
- Lime, juice and zest. Ads a fresh and tangy flavor to this dressing.
- Jalapeño, deseeded and minced. Add more or less to taste. If you like it spicy, leave the seeds.
- Garlic clove, ads a lot of flavor to this salsa.
- Olive oil, or other avocado oil.
- Flaky sea salt and ground black pepper, add more to taste to balance the flavours.
See recipe card for quantities.
Instructions
Making this mango peach salsa recipe is really fast and easy. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
Step 1: In a small bowl, stir together the ingredients for the dressing and set aside.
Step 2: To a mixing bowl, add the mango, peaches, chopped red pepper and chopped cilantro.
Step 3: Pour over the dressing.
Step 4: Gently stir everything together. Taste and add more salt and pepper if desired.
Hint: Cover the bowl and refrigerate for 1 hour for the flavours to enhance. Serve with nacho chips and enjoy!
Substitutions and Variations
- Peaches – instead of peaches, you can use nectarines or all mango.
- Red onion – tastes great in this summer salsa, but it can also be replaced with sweet onion or even spring onion. Pickled red onion is also another great option.
- Jalapeño – instead of fresh jalapeño, use pickled ones or another fresh chilli of choice.
- Spicy – this mango peach salsa has a little jalapeño, but if you like to make it really spicy add more or some hot chili flakes to taste.
- Lime – instead of lime juice, fresh squeezed lemon juice can also be used.
- Avocado – add some fresh, chopped avocado. Goes so well with the other ingredients in this fruit salsa recipe.
For another fresh and flavourful salsa, try this Black bean and corn salsa
How to serve Peach Mango Salsa
- As an appetiser served with tortilla chips alongside this homemade guacamole recipe.
- Serve as a topping for tacos, or these Vegetarian Fajitas with Hallomi
- Bring this peach jalapeno salsa to a bbq served alongside more side dishes like this Grilled Corn Salad or this Summer Watermelon Salad.
- Serve as a topping for this Spicy Asian Salmon.
Storage
This peach mango salsa is best eaten fresh. But leftovers can be stored in the fridge in an airtight container for about 2 to 3 days. Once the fruit is mixed with the dressing it will release liquid and will get mushy after a few days.
Top tip
This mango peach salsa taste best when made with ripe, sweet fruit and served within a few hours of being made.
FAQ
For the best result, use fresh fruit. Frozen mango can be use but it has a softer texture and will add a lot of liquid to this salsa recipe.
Yes, you can leave it out or replace it with chopped parsley.
Salad recipes
More appetisers to try:
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This Peach mango salsa is so fresh, flavourful and easy to make. Packed with sweet summer fruit and a little zesty and spicy. Perfect appetiser or side for the summer bbq, or served alongside you favourite Mexican dishes.
- 1 large mango, peeled and diced
- 3 peaches, diced
- ½ red pepper, chopped
- ½ red onion, chopped
- ¼ cup cilantro, chopped
- 1 lime, juice and zest
- 1 jalapeño, deseeded and minced
- 1 garlic clove, minced
- 2 tablespoon olive oil
- 1 teaspoon flaky sea salt
- ½ teaspoon ground black pepper
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In a small bowl, stir together the ingredients for the dressing and set aside.
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To a mixing bowl, add the chopped mango, peaches, red pepper and cilantro.
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Pour over the dressing and gently stir everything together. Taste and add more salt and pepper if desired.
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Cover the bowl and refrigerate for 1 hour for the flavours to enhance. Serve with nacho chips and enjoy!
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