How to Make Peach Mango Salsa in 10 Minutes – Your New Go-To Summer Dip

Oh my gosh, you have to try this peach mango salsa—it’s like summer exploded in a bowl! I first made this for a backyard BBQ when I needed something quick, fresh, and totally no-fuss. The minute those sweet peaches and tangy mango hit the lime juice? Absolute magic. It’s become my go-to for everything—chips, tacos, even grilled chicken. The best part? It takes 10 minutes tops, and you don’t even have to turn on the stove. Trust me, once you taste that bright, juicy combo with just the right kick from the jalapeño, you’ll be hooked. Perfect for when you want a little sunshine on your plate!

Why You’ll Love This Peach Mango Salsa

This salsa isn’t just another dip—it’s a game-changer! Here’s why:

• Lightning fast: 10 minutes from chopping to serving—no cooking, no fuss.
• Summer in a bowl: Juicy peaches and mangoes taste like sunshine.
• Versatile: Equally amazing with chips, grilled fish, or tacos.
• Customizable heat: One jalapeño for mild, two if you’re feeling bold.
• Crowd-pleaser: Even veggie skeptics go back for seconds.

Seriously, it’s the easiest way to impress at any summer gathering!

Ingredients for Peach Mango Salsa

Here’s everything you’ll need to make this vibrant salsa sing—trust me, fresh is best here! I’ve learned the hard way that tiny dice makes all the difference for that perfect scoopable texture. Pro tip: Taste your mango and peach first—if they’re extra sweet, you might want to dial back the jalapeño!

• ½ small mango – finely diced (look for one that’s slightly firm so it holds its shape)
• 1 peach – peeled and diced small (ripe but not mushy—give it a gentle squeeze test)
• ½ jalapeño – seeds removed for mild, or leave ’em in if you like heat (or use a whole one if you’re brave!)
• ¼ red onion – very finely diced (soak in cold water for 5 minutes if you want to tame the bite)
• ¼ cup cilantro – finely chopped (stems and all—they pack flavor!)
• 1 Tablespoon lime juice – fresh squeezed, please—bottled just isn’t the same
• ¼ teaspoon salt – I use kosher; it brings out all the flavors
• ¼ teaspoon pepper – freshly cracked if you’ve got it
• 1 small roma tomato – seeds scooped out, then diced (keeps the salsa from getting watery)

How to Make Peach Mango Salsa

Okay, here’s where the magic happens—but don’t stress! This salsa is so forgiving. The key is keeping everything evenly diced (about ¼-inch pieces) so you get every flavor in each bite. I like to pretend I’m on a cooking show when I chop—it makes the prep way more fun!

Step 1: Prep the Fruits and Veggies

First, wash everything—especially that jalapeño unless you want spicy fingers later (ouch!). I dice the mango and peach first since they’re the stars. Pro tip: Cut the mango cheeks off the pit, score the flesh in a grid, then scoop it out with a spoon—way easier!

For the jalapeño, slice it in half lengthwise. Scrape out the seeds with a spoon (unless you love heat—then leave some in!). Dice it tiny—you want little bursts of spice, not overwhelming chunks. The onion and tomato get the same small dice treatment. And for cilantro? I just grab a bunch and chop away—stems included!

Step 2: Combine Ingredients

Now, the fun part! Dump everything into a big bowl—mango, peach, jalapeño, onion, cilantro, tomato. Sprinkle the salt and pepper over the top like you’re seasoning the world’s tiniest garden. Pour that lime juice right over everything—it’ll wake up all the flavors.

Here’s my secret: use two forks to gently toss everything. No vigorous stirring! You want to keep those beautiful fruit pieces intact. Just lift and fold until everything’s coated in that citrusy goodness. Taste it—need more salt? More kick? Adjust now. Then walk away for 10 minutes while the flavors get to know each other. Trust me, that little rest makes all the difference!

Tips for the Best Peach Mango Salsa

Want to take your salsa from good to “Oh my gosh, what’s in this?!” status? Here are my tried-and-true tricks:

• Chill it out: Let it sit in the fridge for 30 minutes before serving—the flavors marry beautifully.
• Spice control: Start with half the jalapeño, then add more if needed. Remember—you can always add heat, but you can’t take it away!
• Dice don’t mush: Keep everything uniformly small (about ¼-inch) so you get all flavors in every bite.
• Tomato trick: Scoop out the seeds first—your salsa stays fresh longer without excess liquid.

That last one? Total game-changer—learned it the hard way after one too many watery salsas!

Serving Suggestions for Peach Mango Salsa

Oh, the possibilities! This salsa isn’t just for chips (though it’s downright addictive with salty tortilla chips). My favorite way? Piled high on grilled fish—the sweet-spicy combo cuts through rich salmon perfectly. It’s also killer on fish tacos, spooned over creamy avocado toast, or even as a bright topping for pulled pork. Last summer, I stirred leftovers into chicken salad, and wow—instant upgrade! Basically, if it needs a pop of freshness, this salsa’s your secret weapon.

Storing and Reheating Peach Mango Salsa

Here’s the beautiful thing—this salsa gets better as it chills! Just pop it in an airtight container (I swear by mason jars for this) and it’ll stay fresh in the fridge for up to 4 days. No reheating needed—actually, don’t even try! The magic is in that bright, cold crunch. Pro tip: Give it a quick stir before serving to redistribute all those delicious juices.

Peach Mango Salsa Variations

Listen, rules were made to be broken—especially with salsa! Here’s how I’ve tweaked this recipe when I’m feeling adventurous (or when my fruit bowl’s looking sparse):

• Pineapple party: Swap mango for fresh pineapple—it brings this crazy-good tropical tang.
• Creamy twist: Fold in diced avocado right before serving (just don’t store leftovers with it—avocado turns sad in the fridge).
• Berry burst: Toss in a handful of raspberries for color and a tart surprise—perfect for July 4th parties!
• No peach? No problem: Nectarines work beautifully when peaches aren’t ripe yet.

My motto? If it’s sweet, juicy, and plays nice with lime—throw it in there!

Peach Mango Salsa FAQs

I get so many questions about this salsa every time I serve it! Here’s what folks ask most:

Can I use frozen fruit if fresh isn’t available?
Absolutely! Thaw frozen mango and peaches first, then pat them dry with paper towels—otherwise your salsa gets too watery. The texture changes slightly, but the flavor still shines!

Help—it’s too spicy! How do I fix it?
Oops! Stir in extra diced mango or peach to balance the heat. A teaspoon of honey or agave also helps tame the fire. Next time, remember: jalapeño seeds are sneaky little heat bombs!

How long does this really keep in the fridge?
Honestly? It’s best within 2 days—the peach softens after that. But if you don’t mind a softer texture, 4 days is the max. Tomatoes start tasting “fridgey” after that.

Can I make this ahead for a party?
Yes! Prep everything except the salt and lime juice the night before. Add those right before serving to keep everything crisp and bright. Your guests will think you’re a kitchen wizard!

Nutritional Information

Here’s the scoop on what’s in this sunshine-packed salsa—but remember, these numbers are just estimates. Your actual counts might dance a little depending on how sweet your fruit is or how heavy-handed you get with that lime juice (no judgment here!).

• Serving Size: About ¼ cup (basically, one generous chip scoop!)
• Calories: 40 – practically guilt-free snacking
• Sugar: 6g (all natural from those gorgeous fruits)
• Sodium: 150mg – easy on the salt shaker if you’re watching this
• Fat: Just 0.2g – basically a free pass for extra chips
• Fiber: 1g – thank you, fruit skins and cilantro stems!

Full disclosure: I’m no nutritionist—these numbers come from my kitchen calculator and lots of label-checking at the grocery store. Your mileage may vary depending on your exact ingredients. Now quit crunching numbers and start crunching chips with this salsa!

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