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


  • 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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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.


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


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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