Mango Peach Salsa
This fresh mango peach salsa is packed with bold summer flavor!
I usually start making this salsa around Cinco de Mayo and then onward through the summer. Tis the season for cheap mangoes (yes, even with inflation!) and in-season peaches. Tis even more the season for having people over and serving snacks.
There’s an extra step in here that you probably won’t see in other mango peach salsa recipes. After putting it together and dressing it with the lime juice, I like to let it marinate in the fridge overnight. Don’t get me wrong, if you opt to serve it the same day, it’s still going to be amazing. But letting those bold flavors meld together for a little bit longer? Magical.
Once the salsa has had some time in the fridge (even 4 hours will elevate the flavor) add half of it to a food processor or a blender and pulse it until it’s mostly smooth. However many chunks you leave is totally up to you. I like to make mine really nice and smooth.
Serving
Add the blended half of the salsa to whichever bowl you’re going to serve it in, and then stir the un-blended half right in. You get the perfect balance of smooth and chunky and the best bold flavor!
This mango peach salsa goes really well with fish tacos. Serve it along with a pile of homemade guacamole and queso!
More Taco Night!
Mango Peach Salsa
- Prep Time: 10 minutes
- Chilling Time: 4 hours (min)
- Cook Time: 5 minutes
- Total Time: 4 hours + 15 minutes
- Yield: 5 cups 1x
- Category: Appetizers, Snacks
- Method: No Cook
- Cuisine: American, Mexican
Description
A fresh and simple salsa that’s packed with bold summer flavor!
Ingredients
- 4 cups peaches, skinned and finely chopped
- 4 cups mango, skinned and finely chopped
- 2 medium ripe Roma tomatoes, finely chopped
- 3 jalapeno peppers, deseeded and finely diced
- small red onion, finely diced
- 2 TB garlic paste
- small bunch cilantro, finely minced (both stems and leaves)
- 1/4 cup fresh lime zest (from 3 limes)
- 1/2 cup fresh lime juice (from 3 limes)
- 2 TB granulated sugar
- 1 tsp salt
Instructions
- Toss the peaches, mango, tomatoes, peppers, onion, garlic and lime zest together in a large mixing bowl.
- Season the lime juice with the sugar and salt and stir until everything is dissolved. Pour the lime juice over the salsa and toss one more time.
- Cover and allow the salsa to chill for at least 4 hours in the fridge, preferably overnight. This allows the flavors to meld and become more bold!
- Before serving, remove half of the salsa to a blender canister or food processor fitted with the standard blade. Pulse for 5-6 seconds.
- Pour the blended salsa into the serving bowl and stir in the remaining half that was not blended up. Serve with tortilla chips or on top of fish tacos!Β
- Salsa will keep in the fridge for about a week.
Equipment
Buy Now β Nutrition
- Serving Size:
- Calories: 33
- Sugar: 5.6 g
- Sodium: 61.7 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8.5 g
- Fiber: 1.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
