The Best Peach Mango Salsa — A savory-sweet fruit salsa that’s made with fresh peaches, mango, corn, cilantro, and lime! A finely diced jalapeño adds just the right amount of heat! Fast, EASY, and tastes a million times better than anything store-bought!
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I’m a salsa fanatic and I can make a meal out of it. Chips aren’t even required. And I’m highly picky. I have to make my own if I want to love it.
And I love this savory fruit salsa. It’s the best peach mango salsa ever and I’ve been making it at least once a week this summer.
It’s fast, easy, naturally vegan, and gluten-free. If you’re a fan of Trader Joe’s Peach Mango Salsa, this stuff will knock your socks off.
It’s different than TJ’s salsa because the fruit is firmer and less mushy, fresher, and more abundant. Some jars of peach salsa seem to be nothing more than onions and tomato paste.
I love the texture and flavor of the sweet corn, the tart lime juice in contrast with the sweet fruit, and the earthiness of the cilantro.
I highly recommend washing it down with Homemade Margaritas or a Peach Mango Pineapple White Sangria.
Just think of all that Vitamin C you’re getting.
Ingredients for Peach Mango Salsa
To make the peach and mango salsa, you’ll need:
- Peaches
- Mango
- Jalapeño
- Corn
- Sweet chili sauce
- Lime juice
- Fresh cilantro
- Salt
- Cayenne pepper (optional)
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, then add everything to a bowl and stir.
- 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!
Salsa FAQs
Between the Thai chili sauce and a jalapeño pepper, the salsa has enough moderate heat to enjoy, but not so much it sets off four alarm fires. Use the seeds of the pepper or add cayenne if you want it extra spicy.
Yes! 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, or add diced avocado, go for it.
If I can bring myself to make the salsa and then forget about it overnight in the fridge, the next day the flavors have married together beautifully and the salsa tastes even better. But that usually doesn’t happen because once I make this stuff, I can and do devour the whole batch…
I’m also not a fan of raw onions and raw garlic. Once they’re added to any dish, that’s all I can smell or taste and they overpower all other flavors for me. In order to add flavor but get around the raw onions and garlic issue, I used two tablespoons of sweet Thai chili sauce. There’s onions and garlic in it, but it’s mellow and smooth. Trader Joe’s makes a sauce but I find theirs to be very garlicky, and I prefer the Thai Kitchen Sweet Red Chili Sauce, sold in the Asian foods aisle of the grocery store.
Storage Instructions
The salsa will keep airtight in the fridge 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
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The Best Peach Mango Salsa
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.
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More Easy Salsa Recipes:
You can find all of my RECIPES THAT USE SALSA HERE.
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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!!
Fresh, raw fruit salsa is my favorite kind so I will be making this over the weekend. Scallions are about the only raw onion I like anymore (all others must be caramelized) and I don’t like biting into raw garlic either. Cilantro is another story–I use it quite liberally and it is one of my favorite herbs. I know we’d love this with fish and I will probably be guilty of finishing the rest off with a spoon (or dumping it on my salad)! Can’t wait to try it:)
Paula you’re going to love it! I have since remade this MANY times and have used edamame, avocado, zucchini, and I also have a recipe coming (but not for about 3 weeks? sorry!) but it uses a TON of cilantro. I didn’t know you love it (me too and I can eat it as if it were just lettuce). If you try this over the weekend, LMK how it goes! I advocate a double batch right off the bat!
I’ve been anxious to get back to you on this one—it’s so incredibly good!! I made it early this am so it could sit in the fridge all day. I’m glad I doubled it because my sample taste a couple of hours later turned into a bowl (breakfast of champions)! I found some sea bass and it was fabulous with that for dinner. I bought enough peaches and mangoes to make it again–we’ll easily finish off the rest tomorrow. This is the best peach mango salsa indeed!
Paula I did EXACTLY what you’ve done so many times with this, a taste test turns into a bowl and thus that’s why the double batch is key :) I am so glad you love it and it would be amazing with the sea bass I’m sure! It’s excellent with edamame and avocado, too. Or even black beans. So happy you agree that this is the best peach mango salsa! Thanks for trying it! :)
i love this! Between the chili sauce, the fruit, jalapeno, and cilantro – its all my favorite flavors in a single dish! Chips are completely optional, with flavors like these.
Katie I am in love love love with this stuff. Like, I have made a rendition/version of it every 2 days or so for a couple weeks now. With edamame, avocado, zucchini, you name it, have tried it. You would lovvvvve this stuff! And yes, chips are optional. You just need a fork :)
I’m newly in love with mango (are you surprised?) and I need to try this. I bet the sweet/spicy combo is amazing. Now just hand me some chips! Pinned!
Wait you weren’t always a mango lover?! Okay you surprise me every day!Food trivia for you, avocado, banana, and mango are all part of the latex family if you’re looking at the botany side of plants and I know you love avo and bananas so not surprised about mango!
I love this salsa – homemade salsa is so healthy, salt level can be controlled and is a perfect match with simple grilled fish, meat or chicken. This looks pretty perfect, Averie.
Liz you and me both with the salt! I added zero to this and selected the least sodium-heavy sauce I could find, only used 2 tbsp for the whole batch, and was able to keep this totally under control with the salt and never would miss it!
I’ve been looking for a fruit salsa to try, and this one with peaches looks like a good choice. I eat my homemade pico de gallo by the spoonful, and I think this one would be the same!
Oh I bet your homemade pico is excellent! I think I’ve seen it on Pinterest! Nothing wrong with spoonfulls, right :)
I had the best salsa last week Averie – I know you don’t eat meat but it was a fresh crab salsa. So good! And you know what? We made a meal of it. This mango salsa sounds incredible – it would be so yummy with my coconut shrimp!
It would be totally perfect with your coconut shrimp! And that crab salsa sounds great. In San Diego with all the fish tacos around here, there’s so many great recipes for salsa-meets-tacos-meets-ceviche all in one. I think any combo could be so tasty! Wicked shellfish allergy so I can’t try it regardless but making meals out of salsa is a-okay :)
Ohhh I could make a meal out of this! Can you imagine seafood nachos with a whole heaping lot of this on top?! Yum!
Just told this to Sally in my comment reply to her and yes the nachos idea is perfect — In San Diego with all the fish tacos around here, there’s so many great recipes for salsa-meets-tacos-meets-ceviche all in one. I think any combo could be so tasty! Wicked shellfish allergy so I can’t try it regardless but making meals out of salsa is a-okay :)
Yum! I love non-tomato salsas. I have made meals out of salsa so many times :) The colors in this are so pretty and summery!
I do love tomatoes BUT in salsa, sometimes it’s nice to focus on other things and in this one the fruit is front and center!
Love love the peaches and mango in salsa! I think I’ve had freshly prepared mango salsa that was amazing but never peach salsa. I would 100% add avocados to this and edamame. Which would essentially make it a meal and give me an excuse to eat the entire thing….
And in the times since I’ve remade this since when I took these pics, I have added edamame and avo and both are great additions!
I could definitely eat this by the bowlfuls! I am so with you – not a huge fan of raw onions and garlic either. I’d take this beautiful version over regular salsa any day :).
So nice to hear from someone who doesn’t love (raw) onions and garlic! I’m very particular about how/when I can handle onions and garlic, almost never :)
Never had sweet salsa before. This peach and mango salsa sounds so intriguing! Pinning of course!
And while it is sweeter, it’s definitely got a kick so it doesn’t come off as ‘sweet’. More like sweet-with-heat :) Thanks for pinning!
peaches and mangoes sound like one great combination in this salsa! i love the colors, too. :)
I’m freshly stocked with peaches and mangoes so I can’t wait to try this – love the cilantro!
Thanks, Laura!
Loving this sweet salsa idea! Pinned!
This sounds amazing and fresh and perfect for summer! I’m going to make this and pair it with the coconut shrimp from Sally’s Baking Addiction. Summer perfection!!
I saw that recipe of Sally’s and when I read it, thought, wow, I bet the salsa I’m posting today would pair nicely with it! Please LMK how you like my recipe!
Looks delicious! Love peach salsa