Name: Peach Mango Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 fresh peaches; 2 fresh mangos; 2 roasted poblano peppers; 2 red bell peppers; ½ red onion; 1” piece of ginger root; 1fresh lime; 1tablespoon cilantro; ½ teaspoon salt; ½ teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon chili powder

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Nothing says “summer’s here” quite like fresh fruit salsa. And this Peach Mango Salsa? She’s not just a pretty face. Packed with nutrients, a little heat, and all the right textures, this vibrant recipe is sunshine in a bowl.

It’s sweet, smoky, spicy, and kind of addictive.

Let’s start with the star players: peaches and mangos. They bring a juicy sweetness that balances the heat of roasted poblano and the punch of red onion and spices. But if you want your salsa to sing, you need to pick the perfect mangos—and that starts at the grocery store.

Grab your ingredients!

fresh peaches
fresh mangos
roasted poblano peppers
red bell peppers
red onion
piece of ginger root
fresh lime
tablespoon cilantro
teaspoon salt
teaspoon cumin
teaspoon smoked paprika
teaspoon chili powder

Step 1:

Rinse all produce and completely pat dry.

Step 2

Place your poblano pepper on the grill or into a sauté pan. Cook for around 15 minutes, flipping occasionally to get an even charring. Allow to cool, then peel and remove the seeds.

Step 3

Scoop the mango flesh from the skin with a large spoon. Then dice the peaches and the mango into ¼-inch sections and add them to a large mixing bowl.

Step 4

Chop the poblano pepper, red bell pepper, and onion into ¼-inch squares and add to the mixture in the bowl.

Step 5

Mince or grate the ginger root and the lime zest using a fine grater, such as a microplane.

Step 6

Add the juice and zest of the lime, as well as the ginger root. Combine the salt, cumin, finely chopped cilantro, chili powder, and smoked paprika in a separate small bowl. Then, add the salsa and mix it evenly.

Step 7

Enjoy!

How to Pick the Perfect Mangos

First, look for mangos that give slightly when pressed gently, similar to a ripe avocado. Next, don’t stress about color, mangos can be red, orange, yellow, or green when ripe. Instead, focus on the smell; if it’s sweet and fragrant at the stem end, you’ve got a winner. If your mangos are still firm, no worries, they can ripen on your counter in just a few days. And, if you’re in a hurry, here’s a simple trick: toss them in a paper bag with a banana (nature’s little ripening agent) to speed things up. It’s that easy!

A Salsa That’s as Nutritious as It Is Delicious

This isn’t your average chip-dipper. It’s loaded with health benefits:

To begin with, mangos and peaches are packed with vitamin C, antioxidants, and fiber, all of which help support immunity and digestion.
Moreover, poblano and red bell peppers offer a solid dose of vitamins A and C, along with a dash of smoky flavor that adds depth without overpowering the dish.
In addition, red onions and ginger bring powerful inflammation-fighting properties to the table.
Not only that, but the spices—cumin, smoked paprika, and chili powder—not only amp up the flavor, but also give your metabolism a gentle kick.
What’s more, with no added sugar and a balanced blend of bold, complex flavors, this salsa is as clean as it is craveable.

All in all, whether you spoon this Peach Mango Salsa over grilled chicken, pair it with blackened fish, or scoop it up with salty tortilla chips, it’s a total knockout every time.

🫙 Storage Tip: This salsa will keep fresh for 2–3 days in the fridge, but chances are… it won’t last that long.

💡 Kitchen Tip: When roasting your poblano, wrap it in a paper towel while it cools. Then, use the same towel to rub off the skin easily—no running water, no mess, no drama.

Frequently Asked Questions

What should I serve this with?
Grab a bag of tortilla chips (these are my favorite) for dipping or serve over grilled fish (try my Air Fryer Cajun Salmon with Mango Salsa) or chicken.

How long will it last? 2-3 days in an airtight container in the fridge.

Are there any tricks to skinning a charred poblano pepper?
Wrap in a paper towel as it cools. After a few minutes, use the same paper towel to help rub off the skin.

Scroll down for the full Peach Mango Salsa recipe 👇 and get ready to impress everyone at your next BBQ.

Peach Mango Salsa