The Best Peach Mango Salsa

I’m a salsa fanatic and I can make a meal out of it. Chips aren’t even required.

And I’m highly picky. I’m have to make my own if I want to love it.

The Best Peach Mango Salsa (vegan, GF) - Fast, easy, and tastes a million times better than anything storebought! So.darn.good!!

And I love this. It’s the best peach mango salsa ever and I’ve been making it at least once a week this summer.

It’s fast, easy, naturally vegan, gluten-free, pretty darn low-cal, and healthy. It’s fruits and vegetables so it has to be healthy. That’s what I tell myself as I’m shoveling it down with a spoon.

MY OTHER RECIPES

The Best Peach Mango Salsa (vegan, GF) - Fast, easy, and tastes a million times better than anything storebought! So.darn.good!!

If you’re a fan of Trader Joe’s Peach Mango Salsa, this stuff will knock your socks off. It’s different than TJ’s salsa because the fruit is firmer and less mushy, fresher, and more abundant. Some jars of peach salsa seem to be nothing more than onions and tomato paste.

I’m also not a fan of raw onions and raw garlic. Once they’re added to any dish, that’s all I can smell or taste and they overpower all other flavors for me.

In order to add flavor but get around the raw onions and garlic issue, I used two tablespoons of sweet Thai chili sauce. There’s onions and garlic in it, but it’s mellow and smooth. Trader Joe’s makes a sauce but I find theirs to be very garlicky, and I prefer the Thai Kitchen Sweet Red Chili Sauce, sold in the Asian foods aisle of the grocery store.

The Best Peach Mango Salsa (vegan, GF) - Fast, easy, and tastes a million times better than anything storebought! So.darn.good!!

Between the Thai chili sauce and a jalapeño pepper, the salsa has enough moderate heat to enjoy, but not so much it sets off four alarm fires. Use the seeds of the pepper or add cayenne if you want it extra spicy.

I love the texture and flavor of the sweet corn, the tart lime juice in contrast with the sweet fruit, and the earthiness of the cilantro, and salsa is so easy to customize. If you want to skip the corn and add edamame (I do this frequently and love it) or black beans, swap nectarines for peaches, add garlic, onions, cayenne, or add diced avocado, go for it.

The Best Peach Mango Salsa (vegan, GF) - Fast, easy, and tastes a million times better than anything storebought! So.darn.good!!

If I can bring myself to make the salsa and then forget about it overnight in the fridge, the next day the flavors have married together beautifully and the salsa tastes even better.

But that usually doesn’t happen because once I make this stuff, I can and do devour the whole batch.

The Best Peach Mango Salsa (vegan, GF) - Fast, easy, and tastes a million times better than anything storebought! So.darn.good!!

I highly recommend washing it down with The Best Margaritas or Peach Mango Pineapple White Sangria.

Just think of all that Vitamin C you’re getting.

The Best Peach Mango Salsa (vegan, GF) - Fast, easy, and tastes a million times better than anything storebought! So.darn.good!!

The Best Peach Mango Salsa (vegan, GF)

This is the best peach mango salsa ever. It’s fast, easy, naturally vegan, gluten-free, low-cal, and healthy. Between the Thai chili sauce (try Thai Kitchen or Trader Joe’s) and a jalapeño pepper, the salsa has enough moderate heat to enjoy, but not so much it sets off four alarm fires. Use the seeds of the pepper or add cayenne if you want the salsa extra spicy. Salsa is easy to customize and if you want to skip the corn and add edamame (love it), black beans, swap nectarines for peaches, add garlic, onions, cayenne, or add diced avocado, go for it. Salsa can be served immediately, but I find it tastes even better on second day after the flavors have married.

Ingredients:

2 small/medium ripe peaches, diced (peeled or unpeeled)
1 average/medium ripe mango, peeled and diced (fresh preferred, but frozen is okay)
1 average/medium de-seeded jalapeño pepper, diced finely (or keep the seeds for extra heat)
1 cup corn (I use frozen and don’t thaw)
2 tablespoons Sweet Red Chili Sauce (try Thai Kitchen or Trader Joe’s)
juice of 1 very juicy lime (use 2 limes if they’re not very juicy), about 3 to 4 tablespoons
about 25 to 50 cilantro leaves, torn (discard stems)
salt, optional and to taste
pinch cayenne pepper, optional and to taste
chips, for serving
The Best Homemade Margaritas or Peach Mango Pineapple White Sangria, optional but recommended

Directions:

  1. Add all ingredients to a large bowl, stir to combine, taste, and make flavor adjustments as necessary. Tip – After peeling and trimming the flesh of the mango away from the seed, squeeze the seed tightly over the mixing bowl to collect extra mango juice which adds extra mango flavor to the salsa.
  2. Serve immediately with chips or your favorite dippers, or transfer to an airtight container and refrigerate for up to 24 hours before serving. The flavors marry over time and the salsa tastes even better on the second day. Salsa will keep airtight in the fridge for up to 4 days, noting that the fruit will release juices as time passes.
Only Eats

Related Recipes

Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa

Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa (vegetarian/vegan option) - You don't have to derail your diet to enjoy hearty & satisfying comfort food! This version is only about 300 calories & ready in 15 minutes!

Peach Mango Pineapple White Sangria

Peach Mango Pineapple White Sangria - Takes minutes to make & everyone loves it! A lighter & fresher alternative to red sangria! Make it for your next party!

Peach Mango Coconut Oil Banana Bread

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

One-Hour Sweet with Heat Tomato and Pepper Chutney

One-Hour Sweet with Heat Tomato and Pepper Chutney - Easy Recipe at averiecooks.com

Mango Coconut Water Tropical Martini

Mango Coconut Water Tropical Martini (only 100 calories) averiecooks.com

Hot Pepper Jelly (Vegan, GF) – with an intro to canning

Hot Pepper Jelly (Vegan, GF) – with an intro to canning

Stovetop Hot Pepper Jelly (Vegan, GF) – No canning required, make in an hour

Cranberry Pineapple Mango Preserves

How to Make Easy Pickled Vegetables

How to Make Easy Pickled Vegetables - Salt-free, Vegan, GF Recipe at averiecooks.com

56 comments on “The Best Peach Mango Salsa”

  1. Looks great! Hope you’ll consider linking up to Good Food Fridays with us! http://www.socalledhomemaker.com/2014/06/good-food-fridays.html

  2. Loving mango salsa and it sounds amazing with peach! Love the bright colors and I could definitely eat this by the spoonful – no chips needed – pinning :)

  3. Oh my goodness, you’ve totally outdone yourself!! I LOVE mango salsa. And I think you are SO RIGHT about the onion and garlic, and you are so clever to figure out a way around it! I bet this is divine. Pinned!

  4. Can this be my dinner all summer long? Please and thank you! Pinned!

  5. Gorgeous!! And you even tamed down the garlic & onion; we’re so alike! :D

  6. Yum! I need to make fish tacos just so I have an excuse to make these and shovel copious amounts in to my mouth :)

  7. Oh my gosh Averie, it feels like you’re reading my mind!! 1) I LOVE salsa and usually skip the chips. I’ll eat it with a spoon straight from a bowl, or if I’m feeling slightly crazy, I’ll stack 4-6 spinach leaves together to make them sturdy enough to be my “chip” for dipping. (Yes, I’m crazy!) 2) I hate raw onions and raw garlic too. Especially onions. I feel like I’m eating BO and that’s just not okay with me. If they’re grilled and sweet, fine. But no BO in my mouth thanks! ;) 3) Peach mango is my current salsa flavor obsession, and I love how yours really makes the fruit the star, not just a minor mix in. I’d probably hog the entire batch and not share a single bite!

    • I feel like I’m eating BO = ME TOO! That is exactly what they smell/taste like to me when raw! Thought I was the only one who must have thought that!

      Love your stacking trick. I would much rather use plants, i.e. cucumber rounds, than chips anyway!

      • You’re totally not the only one!! I’ve thought that ever since I accidentally ate some raw on a burger my friend’s mom bought us, and I’ve refused to eat them raw ever since. I’ll even meticulously pick them out of TJ’s salads; I just can’t stand them!

        Love your cucumber rounds idea — I definitely need to try that next!!

  8. You know this is totally my kind of salsa right? I also have a bag of tortilla chips just waiting to be used up! But then again who needs chips? This is probably better eaten with a spoon!

    • I’ve re-made this like 5 times since I originally made it, and every time have doubled/tripled the batch and wind up just eating it with a spoon! I think you’d probably love this one! I need to make it for you :)

Leave a Reply

Your email address will not be published. Required fields are marked *