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Fresh Peach Mango Salsa

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.
  • Makes
    4 cups


  • 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


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

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Average Rating:
  • Coral
    May 12, 2018

    Love this salsa. Fresh and delicious ?? . Good on tortilla chips as well as topping for fish tacos. The cilantro and lime gives this a refreshing taste and the jalapeno peppers just the right kick. Will be making this again.

  • Brenda
    Apr 20, 2018

    Fantastic! I loved this. I served it over broiled tilapia with steamed rice and veggies.

  • annrms
    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
    Aug 19, 2016

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

  • JMartinelli13
    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
    Jun 20, 2015

    A quick and tasty appetizer served with scoop chips.

  • katlaydee3
    Aug 16, 2013

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

  • mehowes
    Feb 2, 2013

    No comment left

  • christine8591
    Jul 19, 2012

    No comment left

  • deajoh
    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.