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Fresh Sweet Heat Peach Mango Salsa Recipe for Grilled Fish Tacos

fresh sweet heat peach mango salsa - featured image

A bright and fresh peach mango salsa balancing sweetness, heat, and tang, perfect for grilled fish tacos and summer evenings.

Ingredients

Scale
  • 2 ripe but firm peaches, diced small
  • 1 ripe mango, peeled and diced
  • 1 jalapeño, seeded and minced (adjust to taste)
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon honey or agave nectar
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Wash and dry peaches and mangoes. Cut peaches away from the pit and dice both peaches and mango into small, uniform cubes (about 1/4 inch).
  2. Finely dice the red onion and mince the jalapeño. Remove seeds and membranes for less heat if desired. Chop cilantro roughly but finely.
  3. In a mixing bowl, gently toss the diced peaches, mango, red onion, jalapeño, and cilantro together.
  4. Squeeze the juice of two limes over the mixture. Drizzle in honey or agave nectar to balance the tartness and heat.
  5. Season with salt and freshly ground black pepper to taste. Toss gently to distribute flavors evenly.
  6. Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld and soften the onion’s sharpness.
  7. If salsa is watery after resting, gently drain excess liquid before serving.
  8. Serve generously over warm grilled fish tacos.

Notes

Use uniform small dice (about 1/4 inch) for best texture and to help salsa cling to tacos. Let salsa rest 10-15 minutes before serving to blend flavors and soften onion sharpness. Adjust jalapeño seeds for desired heat level. If salsa is watery after resting, drain excess liquid to avoid soggy tacos. Fresh fruit is best; if using frozen, thaw and drain well.

Nutrition

Keywords: peach mango salsa, grilled fish tacos, summer salsa, fresh salsa, sweet and spicy salsa, fruit salsa, easy salsa recipe