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peach mango salsa in a medium white serving bowl with tortilla chips

Mango Peach Salsa

Fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy appetizer with just the right amount of spice!
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Course: Appetizer, Appetizers, dinner, Dinner Ideas, Side Dish
Cuisine: American, Appetizer, Side Dish, Side Dish or Appetizer, Tex-Mex
Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 71kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Before getting started, go ahead and get your ingredients prepped. You'll need to use a large knife, a vegetable chopper or food processor to dice up the peaches, mangos, cherry tomatoes, bell peppers*, red onion, jalapenos*, cilantro and garlic cloves. You'll also want to squeeze the juice out of 1/2 of a fresh lime.
  • Once you've gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl, and stir it all together with a large wooden spoon 'til all of the ingredients have come together.
  • Next, go ahead and add your minced garlic to the bowl and mix again until everything is fully combined.
  • Be sure to give it a taste test after you've mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.
  • Serve and enjoy with your favorite crackers or tortilla chips!

Notes

*Unless you prefer a super spicy salsa, I recommend slicing your bell peppers and jalapeno peppers in half, and then use a spoon to scrape the seeds out before you dice them up. 
How should I store mango peach salsa?
Peach and mango salsa stores best in an airtight container in the refrigerator for up to 5-7 days.
 
 

Nutrition

Calories: 71kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 148mg | Potassium: 294mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1311IU | Vitamin C: 61mg | Calcium: 18mg | Iron: 1mg
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