Peach Mango Salsa

This peach mango salsa takes just 5 minutes to make and is bursting with fresh summer flavor! Sweet peaches and juicy mango combine with ripe tomatoes, a kick of jalapeño, and bright lime juice for a colorful fruit salsa that’s both refreshing and versatile.

I love serving this as a dip with tortilla chips for parties, or spooning it over grilled fish and chicken for easy weeknight dinners. It’s also amazing on tacos! Plus, it’s naturally gluten-free, so if you have celiac disease like me , this is great for putting on ANYTHING.

Ingredients

TIP

Cut all the fruits and vegetables into uniform, small pieces (about ¼-inch). I like to dice everything small so I get a little bit of each ingredient in every bite!

Searching for more gluten-free salsa recipes? Pineapple Salsa / Cranberry Salsa / Black Bean Corn Salsa

Ingredient Notes

• Peaches – Choose ripe, fragrant peaches that give slightly when you press them. You don’t want them too soft, otherwise your salsa could get mushy. I don’t peel mine because I love the extra texture and color, but you can use a vegetable peeler if you prefer.
• Jalapeño – Remove the seeds for mild heat, or leave them in for spice. I usually deseed mine because I like a little kick without overwhelming the sweet fruit. Dice it smaller than everything else so the heat distributes evenly.
• Lime – Zest the lime first before juicing it—it’s much harder to zest after! This is one of those kitchen lessons I had to learn by making the mistake.
• Cilantro – If cilantro tastes soapy to you, substitute fresh parsley or leave it out. I’m lucky enough to love cilantro, so I’m pretty generous with it!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

I don’t recommend it. Frozen fruit releases too much water when thawed, which will make your salsa watery and mushy. Fresh fruit works best!

Yes! You can make this up to 24 hours ahead. The flavors actually get better as they sit together in the fridge. Just give it a stir before serving.

Storage instructions

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. You may notice some liquid at the top after refrigerating—just stir everything together before serving. I like to serve mine at room temperature, so I pull it out of the fridge about 10 minutes before serving.

I don’t recommend freezing this salsa as the fruit texture will change.

Serving suggestions

This tropical salsa is delicious on my gluten-free tilapia fish tacos made with fresh lime and cilantro, or try it with these blackened fish tacos topped with creamy avocado crema . You can also serve this over grilled chicken—it pairs beautifully with my crispy air fryer chicken thighs seasoned with garlic and paprika. Or serve it as an appetizer with my homemade baked lime tortilla chips brushed with olive oil and sprinkled with sea salt!

More gluten-free dips to try

• 

  Green Onion Dip

• 

  Pineapple Salsa

• 

  Spinach Artichoke Dip Without Mayo

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.