Sweet Heat Delight: Mango Peach Salsa for Summer BBQs

There’s something about the bright sweetness of ripe mangoes and peaches that just screams summer. This Mango Peach Salsa isn’t just a side—it’s a celebration of sunshine on your plate. Whether you're firing up the grill for a backyard BBQ, prepping fish tacos, or simply snacking with tortilla chips in the shade, this fruit-forward salsa delivers the perfect mix of sweet, spicy, and tangy. It’s fresh, colorful, and incredibly versatile, pairing beautifully with everything from grilled chicken to seared fish. Plus, it fits right into your rotation of homemade salsa recipes, especially if you're looking to bring something unique and crowd-pleasing to your next cookout.

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Mango Peach Salsa for Summer BBQs

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Condiment, Side Dish

Cuisine American, Western

Servings 6

Equipment

• Cutting board Use a large one to handle all the chopping
• Chef’s Knife A sharp knife is key for cleanly cutting mango and peach without mashing them
• Citrus juicer Helps you get the most out of your limes
• Mixing bowl A medium-sized bowl is perfect to combine everything
• Rubber spatula or spoon To gently fold the salsa without bruising the fruit
• Peeler Optional, for peeling peaches if the skin texture bothers you

Ingredients

  

• 2 ripe mangoes peeled, pitted, and diced
• 2 ripe peaches peeled (optional) and diced
• 1 red bell pepper finely chopped
• 1/4 cup red onion minced
• 1 jalapeño seeded and minced (add another for extra heat)
• 1/4 cup fresh cilantro chopped
• Juice of 2 limes
• 1 tablespoon honey optional, for added sweetness
• 1/2 teaspoon salt
• Fresh cracked black pepper to taste

Optional Add-ins:

• 1 avocado diced (for extra creaminess)
• 1 small cucumber peeled and diced (for crunch)
• Zest of 1 lime for added brightness

Instructions

 

Prepare the Fruits

1. Start by peeling and dicing the mangoes and peaches into small, even pieces. You want the pieces to be roughly the same size so each bite has a balanced flavor. Ripe but slightly firm fruits are ideal—they hold their shape and won’t turn mushy in the salsa.

Chop the Veggies

1. Finely chop the red bell pepper, red onion, and jalapeño. The bell pepper adds crunch and color, the onion adds bite, and the jalapeño brings the heat. Adjust the amount of jalapeño based on your spice preference.

Mix it All Together

1. In a medium bowl, combine the diced mangoes, peaches, chopped vegetables, and fresh cilantro. Squeeze in the lime juice and add honey if your fruits are more tart than sweet. Sprinkle with salt and pepper.

Gently Fold

1. Use a rubber spatula to fold the ingredients together until well mixed. Be careful not to mash the fruit—you want those juicy chunks to stay intact.

Let it Chill

1. Let the salsa sit for at least 10 minutes to allow the flavors to meld. You can also refrigerate it for up to 24 hours before serving. The lime juice helps preserve the color and texture of the fruit.

Pairings

This summer salsa is wildly versatile and makes a fantastic topping, side, or even a dip. Here are some of our favorite ways to use it:

Grilled Meats

Mango salsa chicken is a no-brainer. Simply grill seasoned chicken breasts and spoon this vibrant salsa over the top. The contrast of smoky meat and sweet fruit is irresistible.
Try it with grilled pork chops or even turkey burgers for a tropical twist.

Seafood

Use it as a mango salsa for fish, especially grilled white fish like tilapia, snapper, or mahi-mahi. It also pairs beautifully with shrimp or scallops.
Spoon it onto mango salsa tacos with blackened fish or spicy shrimp for a coastal street food vibe.

Chips & Dips

Serve with tortilla chips as a fresh, healthy appetizer. It brings something a little different to the table compared to traditional tomato-based dips.

Salads and Bowls

Add a scoop to rice bowls or grain salads for a pop of sweetness and color.
Use leftovers as a sweet-tart dressing base for a mango dressing recipe—just blend it with a little olive oil and extra lime juice.

FAQs

1. What kind of mangoes are best for salsa?

Ataulfo (honey) mangoes are ideal because they’re sweet, creamy, and less fibrous than Tommy Atkins varieties. Look for fruits that give slightly when pressed and have a deep golden color.

2. Can I use frozen fruit?

You can, but it’s not ideal. Frozen mango and peach tend to release a lot of moisture when thawed and can turn the salsa watery. If using frozen, drain excess liquid well and pat dry before mixing.

3. What kind of peach works best?

Yellow peaches are best—they're sweet-tart and hold up well when chopped. White peaches are sweeter but more delicate, so handle them gently.

4. Can this be made ahead?

Yes! This salsa can be made up to a day in advance and stored in the fridge. The lime juice helps preserve freshness, and the flavor actually improves after a few hours. Just give it a gentle stir before serving.

5. Can I can or preserve this salsa?

This recipe isn’t ideal for canning due to the fresh fruit and low acidity levels. It’s meant to be a quick, fresh salsa garden kind of dish, not a shelf-stable one. But it will keep in the fridge for 2-3 days.