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Home » Appetizer Recipes » Mango Peach Salsa

Mango Peach Salsa

Published: Jul 6, 2016 · Modified: Mar 17, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Take advantage of the ripe fruits of summer and enjoy this easy Mango Peach Salsa recipe which is perfect served with chips or served with grilled chicken or fish via flouronmyface.com

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.

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Mango Peach Salsa recipe via flouronmyface.com

 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.

Mango Peach Pico de Gallo recipe via flouronmyface.com

 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.

Print the recipe

close up photo of mango peach salsa in a dip bowl with white and purple tortilla chips

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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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Dessert
Cuisine American, Mexican
Servings 6 Servings
Calories 43 kcal

Ingredients  

  • 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.

Nutrition

Serving: 1¼ cupCalories: 43kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 144mgFiber: 1gSugar: 9gVitamin A: 584IUVitamin C: 19mgCalcium: 11mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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.

Canning and preserving recipes via flouronmyface.com

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Stacey Keeling

    July 17, 2016 at 9:56 pm

    This looks amazing! One of my favorite restaurants has a salad that is similar to this. I'll be trying this for sure.

    Thank you for sharing at Thoughts of Home on Thursday. We are so glad to have you. 🙂

    Reply
  2. Debra C.

    July 17, 2016 at 1:02 am

    Love your combo of peach & mango, I can think of so many things this would taste great topped on! Stopping by from #FoodieFriDIY to thank you for linking up, do some sharing and wish you a GREAT weekend!

    Reply
    • Arlene Mobley

      July 17, 2016 at 11:23 am

      Debra

      Thanks for stopping by and sharing my recipe!

      Reply
  3. Miss Food Fairy

    July 15, 2016 at 2:39 am

    This looks delicious Arlene, the colours are so vibrant - I can't wait for summer to enjoy this with tacos 🙂 Found your recipe via #FoodieFriDIY, thanks for sharing & giving me some summer inspiration. Oh, and I've pinned this for future reference
    https://missfoodfairy.com/2016/07/14/creamy-smoked-salmon-penne/

    Reply

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table.

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