This sweet and mildly spicy Peach Mango Salsa celebrates the best of summer. Ginger pairs especially well with peaches and mango—so we figured, why not use it in the salsa, instead of raw chili? Turns out, we were onto something.
Not only do jalapeno peppers vary in spiciness from pepper to pepper, but using it in salsa means some bites will be spicier than other. That's not always a bad thing—but we wanted to make a crowd-pleasing salsa that even the spicy-cautious could enjoy. Using grated ginger, as this recipe does, makes it easy to adjust the spice levels in this salsa—and delivers an even heat throughout.
Serve this fresh salsa with chips for dipping. Or, use it to top tacos, bowls, salads, or anything else that pairs with a colorful, homemade salsa!
Why you'll love this recipe
- Easy no cook summer recipe
- Makes a colorful appetizer, snack, or side
- 10 minutes to make
- Grated ginger melds evenly throughout the salsa, for a mild and even heat
- Leftovers keep well in the fridge
- Peaches: Use ripe, juicy peaches! For this salsa, we prefer yellow peaches—rather than white peaches. White peaches tend to be a bit softer, so they won't hold their shape quite as well, especially if you store leftovers in the fridge.
- Mango: We recommend an Ataulfo or Honey mango if you can find it. They're small and sweet—and just the right size for this recipe. But, other types of mangoes work too—just make sure it's ripe!
- Bell Pepper: We like using a red bell pepper for color contrast, but a yellow or orange bell pepper would work too. (Do not use a green bell pepper...it's not sweet enough).
- Ginger: Ginger flavor pairs really well with peaches and mangoes. Grating the ginger finely helps it spread a mild, even heat throughout the salsa (rather than chunks of spicy pepper). It can pack a punch though, so if you're unsure start with less and add more.
- Lime: Use fresh lime for this salsa. Here we use a bit of zest and juice, for just the right amount of tang.
How to make
This homemade Peach Mango Salsa couldn't be easier to make. Here's how:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
- Select ripe fruit: A ripe mango or peach should have a bit of give when gently squeezed. If they're firm to the touch, they aren't ready yet! Using ripe fruit will make for the most fresh, juicy, and slightly sweet salsa.
- Adjust ginger for heat: Feel free to add more ginger—at the end—if you want to make it spicier. If you're not a fan of spice, you can always start with less and add more.
- Use fresh limes: Fresh lime juice has better flavor than using a bottled lime juice. So, for best results use fresh lime.
- Zest the lime before juicing it: This recipe also uses some lime zest for even more flavor. It's easier to zest the lime before you cut it in half to juice.
- Wake up leftovers: If you stored extra peach mango salsa in the fridge, give it a taste the next day. Often, an extra squeeze of lime juice or pinch of salt will help "wake up" the flavors again. (This trick applies to a lot of leftovers, not just this salsa!)
Chips: This Peach Mango Salsa is delicious served with tortilla chips—or Air Fryer Pita Chips for a healthier option.
Bowls: If you have any leftover salsa, add a spoonful (or three!) to weeknight bowls. It would be especially tasty paired with Crispy Sweet Chili Tofu Bowls or Spring Roll Salad with Peanut Glazed Tofu.
Frequently asked questions
While you are waiting for a mango to ripen, store it at room temperature. But, once a mango is ripe, you can store it in the fridge to prevent it from spoiling too soon.
We love the flavor of cilantro in this salsa—it pairs surprisingly well with both peaches and mango. But if you don't like cilantro, you could swap it out with green onion, chives, or parsley instead. Start with just a bit and add more to taste.
Store this salsa in a covered container in the fridge, for up to 3 days.
Peach Mango Salsa
- ½ teaspoon grated lime zest (see note 1)
- 2 tablespoons fresh lime juice (about 1 lime, see note 1)
- ¾ teaspoons grated fresh ginger (see note 2)
- ½ teaspoon fine sea salt
- 2 small peaches, diced (or 1 large peach)
- 1 small mango, diced (see note 3)
- 1 red bell pepper. diced (sub orange or yellow bell pepper)
- ½ cup diced red onion
- ½ cup chopped cilantro
- Mix seasoning: In a serving bowl, stir together lime juice, lime zest, ginger, and salt.
- Add remaining ingredients: Add peaches, mango, bell pepper, red onion, and cilantro. Toss well to combine. Taste and adjust seasoning if needed (more ginger for heat, more lime juice for tang, etc.)
- Tip for zesting limes: It's easier to zest the lime before juicing it. Use a microplane, rasp grated, or the fine holes on a box grater to remove the green rind from the limes (avoid the white pith).
- Ginger: Fresh ginger is the source of heat/spice in this recipe. It is easy to add more to the final dish, so if you want to play it safe, you can always start with less and add more to taste. If you like it spicier, taste and add more ginger at the end.
- Mango: We recommend using a small mango, like an Ataulfo or Honey Mango. These mangoes are oval shaped and have soft, sweet flesh. But, you can use your other favorite mango instead.
- Storage tips: Transfer any extra salsa to a resealable container and refrigerate for up to 3 days. As with a lot of leftovers, adding an extra splash of acid (lime juice) and/or salt, can help "wake up" the flavors the next day.
- Serving suggestions: Serve with tortilla chips or homemade pita chips. Extra salsa can be used to top tacos, nachos, bowls, and so much more.