🍑🥭 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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
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!!
Yum! I need to make fish tacos just so I have an excuse to make these and shovel copious amounts in to my mouth :)
Gorgeous!! And you even tamed down the garlic & onion; we’re so alike! :D
Yes and otherwise it just takes OVER the entire recipe, you know!
Can this be my dinner all summer long? Please and thank you! Pinned!
It was mine, and has been mine, for weeks now – loving it :) Thanks for pinning!
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!
Thanks for pinning and glad you’re mango salsa fan and that you understand about the onions and garlic issue! Hope you’re having a great weekend :)
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 :)
I have been eating it by the spoonful all summer – no shame :) Thanks for pinning!
Looks great! Hope you’ll consider linking up to Good Food Fridays with us! https://www.socalledhomemaker.com/2014/06/good-food-fridays.html
So glad I’m not the only one who sits there with a bowl of salsa and a spoon eating it like it’s the main course! I love Trader Joe’s peach salsa, but I’m pretty sure this one blows it out of the park! Can’t wait to make it! Pinned!
If I do say so, yes, it’s apples and oranges and homemade is ALWAYS better :)
I’ve never combined peach and mango before, but it looks to die for! I’m putting this on grilled chicken this weekend – thanks for the great recipe!
I’m in a total mango crazed state right now! This salsa looks wonderful! Love the corn and sweet chili sauce.
Yum, I love this sweet twist to salsa, I need to make this now!
This is such gorgeous salsa!
I am so obsessed with mango lately, so this is right up my alley. Canada Day is next Tuesday, this would be perfect for out little get together!
Averie, I’m a salsa fanatic too and I agree…tortilla chips are just a vessel. I like using a spoon so I don’t fill up on chips! This looks great because I have been patiently waiting for peaches to come to the farmers market.
Looks amazing! Love all the colors. I better get to our mango supply before my brother eats all of them!
That sounds like a fantastic combination, and I’m with you on raw onions, they often overpower a dish and I avoid them if I can.