The Best Peach Mango Salsa
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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.
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.
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.
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.
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.
Just think of all that Vitamin C you’re getting.
- 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
- 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.
- 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.
Amount Per Serving: Calories: 95Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 101mgCarbohydrates: 19gFiber: 2gSugar: 14gProtein: 1g
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