Fresh peach mango salsa made in minutes with just a few simple ingredients — a bright, juicy topping for tacos, grilled chicken or fish, and a delightful appetizer alongside tortilla chips.
This peach mango salsa is one of those summer staples you’ll want to make again and again. It’s sweet, slightly spicy, colorful, and versatile — no cooking required. Fresh fruit, crisp vegetables, bright lime juice and a touch of honey come together quickly to create a salsa that pairs perfectly with chips or complements grilled proteins. The flavors develop even more after a short chill in the refrigerator, making it ideal to prepare ahead of time for gatherings, barbecues, or weeknight dinners.
Why You’ll Love This
- Vibrant, colorful presentation that’s perfect for serving at parties or casual meals.
- Balanced sweet-and-spicy flavor that improves after resting in the fridge.
- No cooking required — ready in about 15 minutes of prep time.
- Flexible and easy to adapt: substitute fruits or adjust heat level to taste.
- Great as a chip dip, a taco topper, or as a fresh side for grilled meats and seafood.
Ingredients You’ll Need
- Peaches – choose ripe, juicy peaches. You can leave the skin on or peel them, whichever you prefer.
- Mangos – use a ripe mango so it’s easy to dice and sweet in flavor.
- Tomatoes – grape or cherry tomatoes work well because they’re less juicy when chopped; Roma or plum tomatoes can be used if you remove excess pulp and seeds.
- Red onion – provides a crisp bite and sharp flavor; finely dice to distribute evenly.
- Red bell pepper – adds crunch and color; other bell pepper colors are fine too.
- Jalapeño – seeds removed for milder heat, or leave some seeds for extra kick; adjust number to your spice preference.
- Cilantro – fresh cilantro adds brightness and herbaceous balance.
- Lime – fresh lime juice is essential for brightness and acidity.
- Honey – a tablespoon brings a gentle sweetness that balances the tartness; omit or swap with agave for a vegan option.
- Salt & black pepper – to season and unify the flavors.
How to Make Peach Mango Salsa
Prepare all ingredients by dicing the peaches, mango, tomatoes, red onion, and red bell pepper into small, even pieces. Remove seeds from the jalapeño and finely dice it — include the seeds if you prefer more heat. In a large mixing bowl, combine the chopped fruit and vegetables with the chopped cilantro. Add the juice of one lime and the tablespoon of honey, stirring gently to coat everything evenly. Taste and season with salt and black pepper, adding more lime or seasoning as needed. For a brighter lift, add a little lime zest. Cover and chill for 1–2 hours to allow the flavors to meld; the salsa tastes even better after some resting time.
Prepping and Storage
Store leftovers in an airtight container in the refrigerator. The salsa will be best within 2 to 3 days; the fruit tends to soften and release juices over time, which can change the texture. If the mixture becomes watery, gently drain a bit of liquid before serving or stir in a few fresh chopped pieces of fruit or pepper to revive texture. For best color and taste, keep refrigerated until just before serving.
How to Serve Peach Mango Salsa
- Serve with tortilla chips for a fresh, fruit-forward appetizer.
- Top grilled chicken, fish, or steak with a generous spoonful of salsa to add brightness and texture.
- Use as a filling or topping for tacos, fajitas or burrito bowls — especially good with fish tacos.
- Stir a portion into chunky guacamole for added sweetness and crunch.
- Pair with a chilled beverage for a refreshing contrast — the sweet-tart flavors complement many summer drinks.
Recipe
Peach Mango Salsa
Prep Time: 15 mins
Total Time: 15 mins
Servings: 8
Ingredients
- 3 ripe peaches, diced (peeled or unpeeled)
- 1 medium ripe mango, peeled and diced
- 1/2 pint grape tomatoes, diced
- 1/2 red onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced (adjust to taste)
- Juice of 1 lime
- 1 tablespoon honey (optional; use agave for vegan)
- 1/2 cup cilantro, chopped
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the diced peaches, mango, tomatoes, red onion, bell pepper, jalapeño, and cilantro.
- Add the honey and lime juice, then toss gently to mix. Season with salt and black pepper to taste.
- Cover and refrigerate for 1–2 hours to let flavors meld. Taste again before serving and adjust seasoning or add more lime if desired. Optionally, add lime zest for extra brightness.
Nutrition (approx.)
Serving: 1/8 of salsa | Calories: 57 kcal | Carbohydrates: 14.3 g | Protein: 1.1 g | Fat: 0.3 g | Sodium: 37.5 mg | Fiber: 2 g | Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
More Dips and Salsa Ideas
- Homemade pico de gallo
- Pineapple salsa with cinnamon pita chips
- Spicy lime salsa
- Holiday cranberry salsa
- Sun-dried tomato dip
If you try this Peach Mango Salsa and enjoy it, please leave a rating and share your photo on social media using the hashtag #eatyourselfskinny — it’s always exciting to see your recreations!