Mango Peach Salsa

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.

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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 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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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 2 votes

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Prep Time 15 mins

Total Time 15 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.

Notes

• Prepare this salsa at least one day before you plan on serving it.
• Will last 3 to 4 days refrigerated.

Nutrition

Serving: 1¼ cup | Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 144mg | Fiber: 1g | Sugar: 9g | Vitamin A: 584IU | Vitamin C: 19mg | Calcium: 11mg | Iron: 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.