Peach Mango Salsa
Equipment
- Medium mixing bowl
- Sharp chef's knife
- Cutting board
- Citrus juicer
- Zester or microplane
Ingredients
- 2 medium ripe peaches pitted and diced into ½-inch cubes (about 1½ cups)
- 1 large ripe mango peeled, pitted, and diced into ½-inch cubes (about 1½ cups)
- 1 jalapeño pepper seeded for mild heat, or leave seeds in for extra spice, finely minced
- ⅓ cup red onion finely diced
- ¼ cup fresh cilantro roughly chopped
- 3 tablespoons fresh lime juice from about 2 limes
- ½ teaspoon lime zest from 1 lime
- ¼ teaspoon kosher salt plus more to taste
- ⅛ teaspoon cayenne pepper optional, for extra heat
- 1 teaspoon honey optional, only if fruit isn't very sweet
Instructions
- Dice the peaches and mango into uniform ½-inch cubes and add them to a medium mixing bowl.
- Finely mince the jalapeño (remove seeds for mild, keep seeds for hot) and finely dice the red onion. Add both to the bowl.
- Add the chopped fresh cilantro, lime juice, and lime zest to the bowl.
- Season with kosher salt and cayenne pepper if using. Taste and add honey only if the fruit needs a little more sweetness.
- Gently fold all ingredients together with a spoon until evenly combined. Avoid over-mixing or the fruit will break down.
- Let the salsa rest for at least 15–20 minutes at room temperature (or refrigerate for up to 1 hour) before serving to allow the flavors to meld. Taste and adjust lime juice or salt before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. The fruit will soften over time — drain excess liquid and add a fresh squeeze of lime before serving. Do not freeze. Best pairing: Spoon over grilled mahi-mahi, blackened salmon, crispy fish tacos, or grilled shrimp. Variations: Fold in ½ diced avocado right before serving for a creamy twist. Swap half the mango for pineapple for extra tropical punch. For smoky depth, add ¼ tsp chipotle in adobo.
Nutrition
Calories: 65kcalCarbohydrates: 16gProtein: 1gSodium: 100mgFiber: 2gSugar: 13g