🍑🥭 My Peach Mango Salsa recipe combines fresh peaches, mango, corn, cilantro, lime, and finely diced jalapeño. Then, a spicy chili sauce takes it over the top. A favorite appetizer, snack, or condiment for summer, it’s fast, EASY, and tastes a million times better than anything store-bought! There’s a reason it has a five-star rating on the blog.
Fresh Peach Mango Salsa
I’m a salsa fanatic and can easily make a meal out of it, no tortilla chips required. But I’m highly picky, which means I make my own. This juicy peach mango salsa has been on rotation every summer for years alongside my pineapple salsa, corn and blueberry salsa, and pineapple chipotle salsa.
Most versions are just fruit, jalapeño, lime, and cilantro, but not this one. I swap raw onion and garlic found in most recipes for sweet Thai chili sauce. It adds the depth and subtle heat that raw aromatics are supposed to provide, without bulldozing the fruit. If you’re a Trader Joe’s Peach Mango Salsa fan, this will ruin it for you.
Peaches and mangoes peak at the same time (mid-July through August), making this the summer salsa. Serve it with chips, spoon it over grilled salmon or grilled lime cilantro chicken, pile it into fish tacos or burritos, or just put it out as an appetizer or side dish. I highly recommend washing it down with Homemade Margaritas or a Peach Mango Pineapple White Sangria, too!
Fabulous recipe!! I doubled the recipe. My son will love this with tortilla chips! I am going to smother it over my Mahi Mahi tonight!!
Cathy
Ingredients You’ll Need
To make this mango peach salsa, you’ll need just a handful of fresh ingredients to create the incredible bright tropical flavors:
- Fresh fruit: Sweet peaches and juicy ripe mangoes are the stars of the show
- Corn: Use sweet corn. I prefer frozen corn and don’t thaw it, but cooked corn also works. Use a sharp knife to remove the kernels from the cob
- Jalapeño pepper: Use the seeds of the pepper if you want extra spice
- Sweet chili sauce: I prefer the Thai Kitchen Sweet Red Chili Sauce, sold in the Asian foods aisle of the grocery store
- Fresh lime juice
- Fresh cilantro
- Spices: Salt enhances the flavor of the salsa. I like to add a dash of cayenne pepper for extra depth and heat, but it’s optional
Tip! Make the recipe your own
Made with simple ingredients, this 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, fresh tomatoes, habanero peppers, red bell pepper, or diced avocado, go for it!
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peach Mango Salsa
Making fruit salsa with peaches and mangoes is so fast and easy! Here’s how the recipe is made:
- Simply dice the mango, peaches, and jalapeño. After peeling and trimming the flesh of the mango away from the seed, I recommend squeezing the seed tightly over the mixing bowl to collect extra mango juice. It adds extra mango flavor to the salsa! Also, make sure to remove the jalapeño membrane and seeds if you don’t want your salsa overly spicy.
- Add everything to a bowl and stir.
- Give the salsa a quick taste, adjust as needed, and enjoy!
Storage Instructions
The salsa will keep fresh in an airtight container or jar in the refrigerator for up to 4 days, noting that the fruit will release juices as time passes. I do not recommend freezing the salsa; the peach and mango will soften and change texture once frozen.
What to Serve with Peach Mango Salsa
The Best Peach Mango Salsa
Equipment
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
- Baked tortilla chips, for serving
Instructions
- Add all ingredients to a large bowl, stir to combine, taste, and make flavor adjustments as necessary.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Salsa Recipes:
Find all of my SALSA RECIPES.
Blueberry Corn Salsa – Berries, corn, jalapeño, cilantro, and more in this EASY and healthy salsa that’s ready in 5 minutes!! So good you can eat it on it’s own like a salad!
Pineapple Chipotle Salsa – A sweet and spicy salsa with a lovely smokiness from pineapple, tomatillo, onion, and garlic that are blistered under broiler and then blended with chipotle peppers!
Easy Pineapple Salsa — This pineapple salsa recipe is made with frozen pineapple chunks, bell peppers, Roma tomatoes, red onion, cilantro, and lime juice. It’s so quick to make and pairs well with grilled chicken, tacos, fish, and more!
Restaurant-Style Salsa — This salsa recipe will teach you how to make salsa at home in just a few minutes in the blender, so you’ll never run out!
Chunky Tomatillo Avocado Salsa — If you like salsa verde, you’re going to LOVE this homemade version that includes creamy chunks of avocado! As FAST and EASY and tossing a handful of healthy ingredients into your food processor and the salsa is ready in seconds. No roasting or charring necessary for AMAZING homemade salsa!
Strawberry Balsamic Mint Salsa – The salsa has so much FLAVOR from the strawberries, mint, lime, juice, and balsamic vinegar!
Fresh, raw fruit salsa is my favorite kind so I will be making this over the weekend. Scallions are about the only raw onion I like anymore (all others must be caramelized) and I don’t like biting into raw garlic either. Cilantro is another story–I use it quite liberally and it is one of my favorite herbs. I know we’d love this with fish and I will probably be guilty of finishing the rest off with a spoon (or dumping it on my salad)! Can’t wait to try it:)
Paula you’re going to love it! I have since remade this MANY times and have used edamame, avocado, zucchini, and I also have a recipe coming (but not for about 3 weeks? sorry!) but it uses a TON of cilantro. I didn’t know you love it (me too and I can eat it as if it were just lettuce). If you try this over the weekend, LMK how it goes! I advocate a double batch right off the bat!
I’ve been anxious to get back to you on this one—it’s so incredibly good!! I made it early this am so it could sit in the fridge all day. I’m glad I doubled it because my sample taste a couple of hours later turned into a bowl (breakfast of champions)! I found some sea bass and it was fabulous with that for dinner. I bought enough peaches and mangoes to make it again–we’ll easily finish off the rest tomorrow. This is the best peach mango salsa indeed!
Paula I did EXACTLY what you’ve done so many times with this, a taste test turns into a bowl and thus that’s why the double batch is key :) I am so glad you love it and it would be amazing with the sea bass I’m sure! It’s excellent with edamame and avocado, too. Or even black beans. So happy you agree that this is the best peach mango salsa! Thanks for trying it! :)
i love this! Between the chili sauce, the fruit, jalapeno, and cilantro – its all my favorite flavors in a single dish! Chips are completely optional, with flavors like these.
Katie I am in love love love with this stuff. Like, I have made a rendition/version of it every 2 days or so for a couple weeks now. With edamame, avocado, zucchini, you name it, have tried it. You would lovvvvve this stuff! And yes, chips are optional. You just need a fork :)
I’m newly in love with mango (are you surprised?) and I need to try this. I bet the sweet/spicy combo is amazing. Now just hand me some chips! Pinned!
Wait you weren’t always a mango lover?! Okay you surprise me every day!Food trivia for you, avocado, banana, and mango are all part of the latex family if you’re looking at the botany side of plants and I know you love avo and bananas so not surprised about mango!
I love this salsa – homemade salsa is so healthy, salt level can be controlled and is a perfect match with simple grilled fish, meat or chicken. This looks pretty perfect, Averie.
Liz you and me both with the salt! I added zero to this and selected the least sodium-heavy sauce I could find, only used 2 tbsp for the whole batch, and was able to keep this totally under control with the salt and never would miss it!
I’ve been looking for a fruit salsa to try, and this one with peaches looks like a good choice. I eat my homemade pico de gallo by the spoonful, and I think this one would be the same!
Oh I bet your homemade pico is excellent! I think I’ve seen it on Pinterest! Nothing wrong with spoonfulls, right :)
I had the best salsa last week Averie – I know you don’t eat meat but it was a fresh crab salsa. So good! And you know what? We made a meal of it. This mango salsa sounds incredible – it would be so yummy with my coconut shrimp!
It would be totally perfect with your coconut shrimp! And that crab salsa sounds great. In San Diego with all the fish tacos around here, there’s so many great recipes for salsa-meets-tacos-meets-ceviche all in one. I think any combo could be so tasty! Wicked shellfish allergy so I can’t try it regardless but making meals out of salsa is a-okay :)
Ohhh I could make a meal out of this! Can you imagine seafood nachos with a whole heaping lot of this on top?! Yum!
Just told this to Sally in my comment reply to her and yes the nachos idea is perfect — In San Diego with all the fish tacos around here, there’s so many great recipes for salsa-meets-tacos-meets-ceviche all in one. I think any combo could be so tasty! Wicked shellfish allergy so I can’t try it regardless but making meals out of salsa is a-okay :)
Yum! I love non-tomato salsas. I have made meals out of salsa so many times :) The colors in this are so pretty and summery!
I do love tomatoes BUT in salsa, sometimes it’s nice to focus on other things and in this one the fruit is front and center!
Love love the peaches and mango in salsa! I think I’ve had freshly prepared mango salsa that was amazing but never peach salsa. I would 100% add avocados to this and edamame. Which would essentially make it a meal and give me an excuse to eat the entire thing….
And in the times since I’ve remade this since when I took these pics, I have added edamame and avo and both are great additions!
I could definitely eat this by the bowlfuls! I am so with you – not a huge fan of raw onions and garlic either. I’d take this beautiful version over regular salsa any day :).
So nice to hear from someone who doesn’t love (raw) onions and garlic! I’m very particular about how/when I can handle onions and garlic, almost never :)
Never had sweet salsa before. This peach and mango salsa sounds so intriguing! Pinning of course!
And while it is sweeter, it’s definitely got a kick so it doesn’t come off as ‘sweet’. More like sweet-with-heat :) Thanks for pinning!
peaches and mangoes sound like one great combination in this salsa! i love the colors, too. :)
I’m freshly stocked with peaches and mangoes so I can’t wait to try this – love the cilantro!
Thanks, Laura!
Loving this sweet salsa idea! Pinned!
This sounds amazing and fresh and perfect for summer! I’m going to make this and pair it with the coconut shrimp from Sally’s Baking Addiction. Summer perfection!!
I saw that recipe of Sally’s and when I read it, thought, wow, I bet the salsa I’m posting today would pair nicely with it! Please LMK how you like my recipe!
Looks delicious! Love peach salsa