Best 12 Mango Peach Salsa Recipes

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Indulge in a tantalizing culinary journey with our diverse and delectable collection of salsa recipes, each adding a unique twist to the classic combination of mango and peach. From the vibrant and refreshing Mango Peach Salsa, bursting with sweet and tangy flavors, to the smoky and spicy Chipotle Mango Peach Salsa, offering a fiery kick, our recipes cater to every palate. Experience the harmonious blend of sweet and savory in the Mango Peach Salsa with Corn and Black Beans, where the crunch of corn and the heartiness of black beans add an extra layer of texture. For a tropical twist, transport your taste buds to paradise with the Mango Peach Salsa with Pineapple and Jalapeño, where the pineapple's sweetness and the jalapeño's subtle heat create a perfect balance. And last but not least, the Mango Peach Salsa with Avocado and Cilantro offers a creamy and herbaceous twist, where the richness of avocado and the freshness of cilantro elevate the salsa to a new level of deliciousness.

Here are our top 12 tried and tested recipes!

MANGO, PEACH AND PINEAPPLE SALSA



Mango, Peach and Pineapple Salsa image

This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!

Provided by SerenaBloom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 1h20m

Yield 16

Number Of Ingredients 14

2 mangos, peeled, seeded and chopped
2 small peaches, halved, pitted, and cut into 1/2-inch dice
1 cup diced fresh pineapple
4 tomatoes, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup chopped fresh cilantro, or to taste
1 clove garlic, minced
1 small jalapeno pepper, minced
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons white sugar, or to taste
¾ cup water

Steps:

  • Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.8 g, Sodium 150.2 mg, Sugar 7.4 g

MANGO AND PEACH SALSA



Mango and Peach Salsa image

Provided by Sunny Anderson

Time 1h10m

Yield about 5 cups

Number Of Ingredients 8

2 peaches, peeled and medium diced
1 mango, peeled and medium diced
1/2 cup chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh lime juice
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

  • Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
  • Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

FRESH PEACH MANGO SALSA



Fresh Peach Mango Salsa image

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

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 10

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

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts :

PEACH-MANGO SALSA



Peach-Mango Salsa image

Delicious peach-mango salsa!

Provided by Bethany Greer

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 7

1 ½ cups chopped fresh tomatoes
¾ cup peeled and chopped fresh peaches
½ cup chopped yellow bell pepper
½ cup peeled and chopped mango
3 cloves garlic, minced
1 ½ teaspoons lime juice
½ teaspoon minced fresh cilantro

Steps:

  • Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g

SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA



Southwestern Chicken with Mango-Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 chicken breast halves, bone-in
3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
1 tablespoon ground cumin
1/2 teaspoon cayenne
8 ounces frozen peach slices, diced small
8 ounces frozen mango chunks, diced small
1 jalapeno, finely chopped
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 (1.25-ounce) packets original chili seasoning
3 tablespoons granulated garlic
1 tablespoon kosher salt
1 tablespoon salt-free all-purpose seasoning
2 tablespoons sugar

Steps:

  • Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
  • Rinse and pat dry chicken breast; set aside.
  • In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
  • For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
  • Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
  • Serve chicken hot with salsa.
  • Combine all ingredients. Store in air-tight container in cool dry place or freezer.

MANGO-PEACH SALSA



Mango-Peach Salsa image

Mango-peach salsa that gets some extra crunch from red bell pepper. Colorful, delicious, and goes really well with salmon and basmati rice.

Provided by ANILSSON

Time 20m

Yield 6

Number Of Ingredients 9

2 cups diced fresh mango
1 cup diced canned peaches
½ cup diced red bell pepper
¼ cup diced red onion
¼ medium jalapeno pepper, seeded and minced
1 medium lime, juiced
2 tablespoons snipped fresh cilantro
1 teaspoon minced fresh ginger
1 clove garlic, minced

Steps:

  • Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.9 g, Sodium 4 mg, Sugar 13.4 g

COCONUT SHRIMP WITH MANGO-PEACH SALSA



Coconut Shrimp with Mango-Peach Salsa image

Provided by Christy Vega

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 mango, diced
1 peach, diced
1 jalapeno, seeded and minced
2 tablespoons Sriracha
2 tablespoons chopped fresh basil
1 lime, zested and juiced
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
3/4 cups sweetened shredded coconut
1/4 cups all-purpose flour
1/2 teaspoon crushed red pepper flakes
2 large eggs, beaten
1/4 cup buttermilk
1 pound jumbo shrimp, peeled and deveined, tails intact
Vegetable oil, for frying

Steps:

  • In a medium bowl, combine the mango, peach, jalapeño, Sriracha, basil, lime juice, and a pinch of salt. Stir until combined. Cover and refrigerate the mango-peach salsa.
  • Meanwhile, make the coconut shrimp: Combine the panko, coconut, flour, crushed red pepper, lime zest and 1/2 teaspoon each salt and pepper in a medium bowl.
  • In a small bowl, whisk together the eggs and buttermilk. Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the seasoned panko.
  • Heat 2 inches of oil in a large heavy-bottomed pot to 350 degrees F over medium heat.
  • Working in batches, fry the shrimp in a single layer, flipping after 1 to 2 minutes, until lightly golden all over. Transfer the shrimp to a paper towel-lined plate.
  • Serve the coconut shrimp warm with the mango-peach salsa.

MANGO PEACH SALSA



Mango Peach Salsa image

Make and share this Mango Peach Salsa recipe from Food.com.

Provided by chia2160

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 mango, peeled, diced
3 peaches, peeled and diced
1 jalapeno pepper, diced
1 vidalia onion, chopped
1 red pepper, diced
3 scallions, sliced
3 limes, juice of

Steps:

  • Mix all ingredients, serve.

STRIP STEAKS WITH MANGO-PEACH SALSA



Strip Steaks with Mango-Peach Salsa image

Jerk seasoning flavored beef steak served with mango-peach salsa makes delicious dinner - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1/4 cup finely chopped red bell pepper
2 teaspoons finely chopped seeded jalapeño chilies
1 teaspoon finely chopped or grated gingerroot or 1/4 teaspoon ground ginger
1/4 cup peach preserves
1 tablespoon lime juice
1 small mango, chopped (1 cup)
4 beef boneless New York strip steaks (about 1 1/2 pounds)
1 to 2 teaspoons Caribbean jerk seasoning

Steps:

  • Mix bell pepper, chilies and gingerroot in medium bowl. Stir in preserves, lime juice and mango.
  • Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes; turning once, until desired doneness. Serve with salsa mixture.

Nutrition Facts : Calories 345, Carbohydrate 23 g, Cholesterol 95 mg, Fiber 1 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

MICHELLE'S MANGO PEACH SALSA



Michelle's Mango Peach Salsa image

This wonderful salsa is tasty on grilled chicken or fish, or just served with tortilla chips. It's very refreshing and you won't be able to stop eating it. It tastes even better the second day.

Provided by michelle o'c

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 30m

Yield 6

Number Of Ingredients 11

2 ripe mangoes, peeled and cut into small cubes
2 fresh peaches, peeled and cut into small cubes
4 Roma tomatoes, cut into small pieces
½ medium purple onion, minced
½ orange bell pepper, diced
¼ red bell pepper, diced
1 jalapeno pepper, seeded and minced
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
2 cloves garlic, minced
1 pinch salt

Steps:

  • Combine mangoes, peaches, tomatoes, onion, bell peppers, jalapeno pepper, cilantro, lime juice, garlic, and salt in a bowl. If you like your salsa watery, leave the juice from the mangoes and peaches in the bowl. If you like your salsa a little more dry and chunky, drain the juice out.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.2 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 31.9 mg, Sugar 11.3 g

PLANKED SALMON WITH PEACH MANGO SALSA



Planked Salmon with Peach Mango Salsa image

Try this restaurant-style specialty in your own backyard!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 8

Number Of Ingredients 10

1/4 cup lime juice
1 tablespoon honey
1/4 teaspoon salt
1 medium mango, cut lengthwise in half, pitted and chopped (1 cup)
2 cups chopped peeled peaches
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped bell pepper
1 untreated cedar plank, 16x6x2 inches
1 large salmon fillet (about 2 lb)
1/4 cup packed brown sugar

Steps:

  • In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
  • Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
  • Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 16 g, TransFat 0 g

MANGO PEACH SALSA



MANGO PEACH SALSA image

Categories     Fruit     Appetizer

Yield 4 cups

Number Of Ingredients 7

4 Mangoes
2 Peaches
1 Jalapeno
1/2 Vidalia Onion
1/2 bunch of Cilantro
1 Tablespoon Extra Virgina Olive Oil
Salt to taste

Steps:

  • Skin and dice mangoes, I prefer the dice to be on the smaller side, about 1/4-inch squares. Skin and dice peaches, again, size of chunks based on your preference. Finely chop onion. De-vein and finely chop jalapeno. If you'd like your salsa on the spicy side save the seeds to throw in. I prefer food to be rather spicy but only threw in about half the seeds as it is a dish to share and tastes vary. Finely chop cilantro, I prefer to get this as chopped as I can to avoid a leafy texture. Quick pour of olive oil over the top and sprinkle the salt. Mix well and taste. Add more salt as you see fit.

Tips:

  • Choose ripe, flavorful fruit: The quality of your fruit will greatly impact the flavor of your salsa. Look for mangoes and peaches that are ripe and juicy, with no blemishes or bruises.
  • Use a variety of colors of peppers: This will give your salsa a more vibrant appearance and a more complex flavor. Some good choices include red, orange, and yellow bell peppers, as well as jalapeño peppers for a bit of heat.
  • Finely dice or chop your ingredients: This will help the salsa to come together better and make it easier to eat. If you have a food processor, you can use it to quickly chop your ingredients.
  • Adjust the amount of heat to your liking: If you like your salsa mild, omit the jalapeño pepper or use a milder variety, such as a poblano pepper. If you like your salsa hot, add more jalapeño pepper or use a hotter variety, such as a habanero pepper.
  • Let the salsa sit for at least 30 minutes before serving: This will allow the flavors to meld and develop. You can also make the salsa ahead of time and store it in the refrigerator for up to 5 days.

Conclusion:

Mango peach salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for summer gatherings, picnics, or potlucks. With its sweet, tangy, and slightly spicy flavor, mango peach salsa is sure to be a hit with everyone who tries it.

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