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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.—Marina Castle Kelley, Canyon Country, California
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, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.

Reviews for Fresh Peach Mango Salsa

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annrms User ID: 2649709 253144
Reviewed Aug. 25, 2016

"I made a double batch of this recipe. I had two nectarines so I used them instead of the peaches. I also had a piece of European cucumber that needed to be used so I added it to the mix. We are not cilantro eaters so used parsley. We like spice so kept the seed in the jalapeno. The best...! The combination of the sweet nectarine and more tart mango along with the spice of the jalapeno and the other crisp vegetables flavored with lime and garlic went really well with the salty taco chips. I served the leftovers alongside Cuban Black Beans recipe."

Jellybug User ID: 53068 252909
Reviewed Aug. 19, 2016 Edited Aug. 28, 2016

"This is my recipe, I wonder why my name is not listed? Marina Castle Kelley, Canyon Country Ca. UPDATE: problem solved..."

JMartinelli13 User ID: 92779 249084
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."

golfbaker User ID: 2682197 228224
Reviewed Jun. 20, 2015

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

katlaydee3 User ID: 3741999 134524
Reviewed Aug. 16, 2013

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

deajoh User ID: 2238135 53519
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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