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–+ servings
Peach mango salsa served in a rustic bowl garnished with fresh cilantro and lime wedges, with a grilled fish fillet topped with salsa on a white plate in the background

Peach Mango Salsa

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 2 medium ripe peaches peeled, pitted, and diced into ¼-inch pieces (about 1½ cups)
  • 1 large ripe mango peeled, pitted, and diced into ¼-inch pieces (about 1 cup)
  • 1 medium jalapeño seeded and finely minced (leave seeds in for more heat)
  • ¼ cup red onion finely diced
  • ¼ cup fresh cilantro roughly chopped
  • 2 tablespoons fresh lime juice from about 1½ limes
  • 1 teaspoon lime zest optional but recommended
  • ¼ teaspoon kosher salt plus more to taste
  • ⅛ teaspoon ground cayenne pepper optional, for extra heat

Instructions
 

  • Prep the fruit: Peel, pit, and dice the peaches and mango into uniform ¼-inch pieces. Add them to a medium mixing bowl.
  • Add the aromatics: Add the finely diced red onion and minced jalapeño to the bowl with the fruit.
  • Add the fresh elements: Add the chopped cilantro, fresh lime juice, and lime zest to the bowl.
  • Season: Sprinkle in the kosher salt and cayenne (if using). Gently toss everything together until well combined.
  • Taste and adjust: Taste the salsa and adjust seasoning as needed — more lime juice for brightness, more salt for depth, or more jalapeño for heat.
  • Rest and serve: Let the salsa rest for at least 15 minutes at room temperature before serving to allow the flavors to meld. Serve over grilled fish, tacos, chicken, or with tortilla chips.

Notes

Make-ahead: This salsa can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Stir before serving and let sit at room temperature for 10 minutes before plating. Heat level: For mild salsa, remove all jalapeño seeds and membrane. For extra heat, substitute a serrano pepper or leave jalapeño seeds in. Fruit tips: If fresh peaches are out of season, thawed frozen peaches patted dry work well. Ataulfo (champagne) mangoes offer the sweetest, creamiest result. Mellow the onion: Soak diced red onion in cold water for 5 minutes, then drain, if you prefer a milder onion flavor. Storage: Keeps in an airtight container in the refrigerator for up to 3 days. Does not freeze well.
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