Description

Hey friends, Beau here! Imagine it’s a warm summer afternoon—barefoot in the grass, grill sizzling in the background, and a bowl of Peach Mango Salsa on the table glowing like edible confetti. Juicy peaches and tropical mango bring the sweet; bell pepper and onion bring the crunch; and just the right touch of jalapeño and lime make it pop.

Ingredients

1 cup ripe mango, diced
(Ataulfo/Champagne mangoes = silky-sweet perfection; thawed frozen works too—drain well!)
1 cup ripe peaches, diced
(Nectarines work too; skip canned!)
⅓ cup red onion, finely diced
(Soak in ice water 5 min to mellow)
⅓ cup red bell pepper, diced
(Or orange/yellow—adds crunch & color!)
½ jalapeño, minced
(Seed it for mild, keep seeds for heat!)
2 tbsp chopped fresh cilantro
(Sub mint or basil if preferred)
2 tbsp fresh lime juice
(About 1 juicy lime)
¼ tsp salt, or to taste
(Start small—taste and adjust)

Instructions

1. Dice with Delight

Cut peaches and mango into ¼” cubes.
Pro tip: Score mango flesh in a grid and scoop with a spoon!
Toss all fruit into a large mixing bowl.

2. Add the Crunch Crew

Add diced onion, bell pepper, and jalapeño.
Keep onion smaller to blend better without overpowering.

3. Lime & Herb Lift

Sprinkle chopped cilantro on top.
Pour lime juice and salt over everything and gently fold.
Use a rubber spatula and lift from the bottom to keep it chunky, not mushy!

4. Chill (Optional but Recommended)

Let sit for 15–20 minutes to let flavors mingle.
Stir gently before serving and drain any excess liquid if needed.

Notes

Salt matters: Don’t forget it! It’s the secret to bringing out fruit flavor.
Juicy fruit? Drain salsa slightly after chilling or serve with a slotted spoon.
Ripe but bruised fruit? Use it! Slightly soft fruit is perfect here.
Not a knife skills champ? Rustic chunks = charm and flavor. Don’t stress it.

Prep Time: 10 minutes

Nutrition

Calories: 80 Cal Per ¼ of recipe ~½ cup
Sugar: 14g
Carbohydrates: 18g
Fiber: 2g