How to Make Peach and Mango Salsa

This peach and mango based salsa combines just enough of a spicy kick with sweet fruit flavors for a refreshing and healthy treat. It also packs a good dose of vitamins and minerals, while low in calories, for added benefit. Serve the salsa with homemade chips, fish, seafood or poultry, and wash it down with a chilled beverage.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 ripe mangoes
• 6 ripe peaches
• 1 medium red onion
• 4 to 6 cloves of garlic
• 1 cup cilantro
• 1 jalapeño
• 1 lime, halved
• Salt, to taste
• Cutting board
• Knife
• Bowl

1. Peel, pit and chop the mangoes, then transfer to a bowl. (See "How to Eat a Mango," under Related eHows.)

2. Peel, pit and chop the peaches. Add them to the bowl of mangoes. Substitute canned peaches for fresh peaches if you prefer. Simply drain and dice them before adding them to the mangoes.

3. Chop the onion, garlic, cilantro and jalapeño. Remove the jalapeño seeds for a milder flavor, or add another jalapeño for extra kick.

4. Add the remaining chopped ingredients to the mangoes and peaches. Drizzle the mixture with a squeeze of lime juice and a sprinkle of salt.

5. Toss the salsa enough to thoroughly combine the ingredients.

6. Serve the salsa immediately, or cover and chill for later. The flavor is generally best if the salsa has a little time to sit prior to serving. Refrigerate leftover salsa for up to a week.

Tips & Warnings

• Add more vegetables, such as bell peppers, if desired.
• Substitute peach and mango salsa in recipes that call for pico de gallo for a fruity flare.
• If you prefer a smooth salsa, more like a sauce, puree the peaches and mangoes in a blender, add the remaining ingredients, and blend until desired consistency.
• Handle jalapeños with care and wash your hands immediately afterwards. You may wish to wear gloves.

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