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Fresh Peach Mango Salsa Recipe

Fresh Peach Mango Salsa Recipe

This colorful, freshly-made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:16 servings


  • 1-1/2 cups chopped fresh tomatoes
  • 3/4 cup chopped peeled fresh peaches
  • 1/2 cup chopped red onion
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup chopped peeled mango
  • 2 tablespoons chopped seeded jalapeno pepper
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon minced fresh cilantro
  • Tortilla chips


  • 1. In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup: 14 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 3g carbohydrate (2g sugars, 1g fiber), trace protein

Reviews for Fresh Peach Mango Salsa

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Reviewed Jun. 5, 2016

"I used both yellow and red tomatoes, plus the ground husk cherry tomatoes we found on friday. You peel the outside like a tomatillo and they taste like a cross between tomato and mango. I used both red bell pepper and baby purple peppers. My mango was frozen, so I let it partially defrost and then cut it up. Since I'm in the segment of the population that thinks cilantro tastes like soap, I used fresh basil instead."

Reviewed Jun. 20, 2015

"A quick and tasty appetizer served with scoop chips."

Reviewed Aug. 16, 2013

"Very good served with blue tortilla chips as an appetizer for a family dinner."

Reviewed Jun. 6, 2011

"I love this salsa. I sometimes make it with just peach or mango depending on what's available or on sale. I also often leave out the bell pepper. Fresh squeezed lime juice makes it even better."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.