Mango-Peach Salsa

This salsa is best served the day it is made.

Plus: More Appetizer Recipes and Tips

  • Servings: MAKES ABOUT 2 1/2 CUPS
KEY: Summer, Cocktail Party, Graduation Party, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Sauces & Condiments, Basic/Easy, Healthy, Make Ahead, No-Cook

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  • 1 large mango, peeled and cut into 1/4 -inch dice
  • 1 large peach, peeled and cut into 1/4 -inch dice
  • 1/2 small red onion, finely chopped
  • 2 small plum tomatoes, seeded and diced
  • 1/2 serrano chile, minced
  • 1/2 tablespoon fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon finely grated orange zest
  • 1 tablespoon minced cilantro
  • Salt and freshly ground pepper
  • Pinch of sugar (optional)
  • 2 1/4 teaspoons poppy seeds

How to make this recipe

  1. Combine all the ingredients in a bowl and let stand for 1 hour.


1/4 CUP SERVING Calories 37 kcal, Protein .6 gm, Carbohydrate 8.7 gm, Cholesterol 0, Total Fat .4 gm, Saturated Fat .1 gm

Serve With

Poultry, salads, salmon and snapper.

Contributed By Published August 1996

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