Mango Peach Salsa

This Mango Peach Salsa recipe is an old recipe from back in 2011. It is so good that I have made it so many times I can't even count. It is a perfect summer party appetizer.

Summertime is here and two of my favorite summer fruits come together to make this amazing fresh Mango Peach Salsa.

Perfect served on the deck or a picnic table.

 This Mango Peach Salsa recipe is a perfect summertime appetizer recipe served with chips. But it is also very good served with grilled chicken or fish.

 Fruit salsa recipes are a refreshing way to take advantage of ripe summer fruit like mangoes and peaches.

This Mango Peach Salsa recipe gets better as it chills. Make it at least six hours before you plan on serving it to allow the flavors to come together. It is especially good if made a day in advance.

But if you're like me you won't be able to wait an entire 24 hours before tasting it.

Recipe Prep

• Prepare the fruit and vegetables first by rinsing and scrubbing under cold water.
• Finely chop the jalapeno, garlic, red onion, and cilantro in a small food processor.
• Cut the flesh of the mango from the pit, remove the peel, and dice.
• Cut the flash of the peach from the pit and dice.

Ingredients

• 1 jalapeno pepper
• 2 cloves garlic
• ½ medium red onion
• a small bunch of fresh cilantro
• 1 medium ripe mango
• 1 firm but ripe peach, chopped roughly
• 2 teaspoons of granulated white sugar
• a pinch of salt
• zest and juice of 1 lime

Directions

1. Chop the jalapeno, red onion, garlic cloves, and fresh cilantro finely in a small food processor, pour into a medium-size bowl mixing bowl.
2. Cut the flesh of the mango away from the pit. Cut the flesh of the mango away from the skin and dice the fruit and add to the bowl.
3. Cut the flesh of the peach away from the pit. Dice the cut pieces of peach and add to the bowl.
4. Add the salt, sugar, and zest and juice of the lime.
5. Mix well and store in the refrigerator 3 to 4 days.
6. Prepare this salsa at least one day before you plan on serving it.
7. Makes about 1 quart of fresh fruit salsa.

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Helpful Tools

Recipe Tips

Creating a vibrant and flavorful mango peach salsa is a delightful way to add a tropical twist to your meals. Here are six tips to ensure your salsa is as delicious as it can be:

• Prepare this salsa at least one day before you plan on serving it.
• Will last 3 to 4 days refrigerated
• Choose Ripe Fruits: The sweetness and texture of your salsa largely depend on the ripeness of the mangoes and peaches. Choose fruits that are slightly soft to the touch but not overly mushy. A ripe mango will have a fragrant aroma at its stem end, and a ripe peach will give off a sweet scent.
• Balance Your Flavors: A great salsa has a balance of sweet, spicy, salty, and sour. Adjust these elements to taste. For sweetness, rely on the fruits; for spice, consider jalapeños or red chili flakes; for salt, a light sprinkle can enhance the flavors; and for sourness, lime juice is perfect. Don’t forget a bit of chopped cilantro for an herby note.
• Dice for Consistency: Aim for uniformity in the size of your diced mango, peach, and other ingredients like onions and peppers. This not only makes the salsa more visually appealing but ensures a harmonious blend of flavors with each bite.
• Let It Marinate: After mixing your salsa, let it sit in the refrigerator for at least 30 minutes before serving. This resting period allows the flavors to meld together beautifully, enhancing the overall taste of your salsa.
• Adjust the Heat: The heat level of your salsa can make or break it for some people. Start with a small amount of finely chopped jalapeño or chili, then taste and adjust accordingly. Remember, it’s easier to add more heat than it is to take it away.
• Freshness Matters: While it's tempting to make a large batch, mango peach salsa is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the refrigerator and try to consume within a day or two for the best quality.

With these tips, your mango peach salsa is sure to be a hit, whether served with grilled chicken, fish, or simply with tortilla chips as a snack. Enjoy the process and the delicious results!

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Mango Peach Salsa

Arlene Mobley - Flour On My Face

Mango Peach Salsa is a perfect summer chip and dip appetizer served with tortilla chips. Or serve it with grilled chicken or fish. Favorite Mexican appetizer recipe.

5 from 3 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Dessert

Cuisine American, Mexican

Servings 6 Servings

Calories 43 kcal

Ingredients  

1x2x3x

• ▢ 1 medium jalapeno pepper
• ▢ 2 cloves garlic
• ▢ ½ medium red onion
• ▢ 1 bunch fresh cilantro
• ▢ 1 medium ripe mango
• ▢ 1 large firm but ripe peach (chopped roughly)
• ▢ 2 teaspoons of granulated white sugar
• ▢ 1 pinch salt
• ▢ 1 whole lime, zested and the juice squeezed

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Instructions 

Recipe Prep

• Prepare the fruit and vegetables first by rinsing and scrubbing under cold water.
• Finely chop the jalapeno, garlic, red onion, and cilantro in a small food processor.
• Cut the flash of the peach from the pit and dice.

Recipe Instructions

• Chop the jalapeno, red onion,  garlic cloves, and fresh cilantro finely in a small food processor, pour into a medium-size bowl mixing bowl.
• Cut the flesh of the mango away from the pit. Cut the flesh of the mango away from the skin and dice the fruit and add to the bowl.
• Cut the flesh of the peach away from the pit. Dice the cut pieces of peach and add to the bowl.
• Add the salt, sugar, and zest and juice of the lime.
• Mix well.
• Refrigerator the salsa at least one day before you plan on serving it.
• Makes about 1 quart of fresh fruit salsa.

Recipe Expert Tips

• Prepare this salsa at least one day before you plan on serving it.
• Will last 3 to 4 days refrigerated.
• Choose Ripe Fruits: The sweetness and texture of your salsa largely depend on the ripeness of the mangoes and peaches. Choose fruits that are slightly soft to the touch but not overly mushy. A ripe mango will have a fragrant aroma at its stem end, and a ripe peach will give off a sweet scent.
• Balance Your Flavors: A great salsa has a balance of sweet, spicy, salty, and sour. Adjust these elements to taste. For sweetness, rely on the fruits; for spice, consider jalapeños or red chili flakes; for salt, a light sprinkle can enhance the flavors; and for sourness, lime juice is perfect. Don’t forget a bit of chopped cilantro for an herby note.
• Dice for Consistency: Aim for uniformity in the size of your diced mango, peach, and other ingredients like onions and peppers. This not only makes the salsa more visually appealing but ensures a harmonious blend of flavors with each bite.
• Let It Marinate: After mixing your salsa, let it sit in the refrigerator for at least 30 minutes before serving. This resting period allows the flavors to meld together beautifully, enhancing the overall taste of your salsa.
• Adjust the Heat: The heat level of your salsa can make or break it for some people. Start with a small amount of finely chopped jalapeño or chili, then taste and adjust accordingly. Remember, it’s easier to add more heat than it is to take it away.
• Freshness Matters: While it's tempting to make a large batch, mango peach salsa is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the refrigerator and try to consume within a day or two for the best quality.

Nutrition

Serving: 1¼ cupCalories: 43kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 144mgFiber: 1gSugar: 9gVitamin A: 584IUVitamin C: 19mgCalcium: 11mgIron: 1mg

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If you love recipes like this Mango Peach Salsa that preserve the harvest check out my Canning recipes page where you will find more canning recipes.