Best Peach Mango Salsa Recipes

MANGO, PEACH AND PINEAPPLE SALSA

Steps:

• Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

FRESH PEACH MANGO SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

MANGO AND PEACH SALSA

Steps:

• Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
• Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

PEACH-MANGO SALSA

Steps:

• Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA

Steps:

• Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
• Rinse and pat dry chicken breast; set aside.
• In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
• For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
• Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
• INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
• Serve chicken hot with salsa.
• Combine all ingredients. Store in air-tight container in cool dry place or freezer.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Steps:

• Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
• Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
• Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
• Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
• Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
• Serve on top of or alongside chilled salsa.

MANGO-PEACH SALSA

Steps:

• Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.

COCONUT SHRIMP WITH MANGO-PEACH SALSA

Steps:

• In a medium bowl, combine the mango, peach, jalapeño, Sriracha, basil, lime juice, and a pinch of salt. Stir until combined. Cover and refrigerate the mango-peach salsa.
• Meanwhile, make the coconut shrimp: Combine the panko, coconut, flour, crushed red pepper, lime zest and 1/2 teaspoon each salt and pepper in a medium bowl.
• In a small bowl, whisk together the eggs and buttermilk. Dip each shrimp into the egg wash, letting the excess drip off, then dredge in the seasoned panko.
• Heat 2 inches of oil in a large heavy-bottomed pot to 350 degrees F over medium heat.
• Working in batches, fry the shrimp in a single layer, flipping after 1 to 2 minutes, until lightly golden all over. Transfer the shrimp to a paper towel-lined plate.
• Serve the coconut shrimp warm with the mango-peach salsa.

MANGO PEACH SALSA

Steps:

• Mix all ingredients, serve.

CRUNCHY CORNMEAL CHICKEN WITH MANGO-PEACH SALSA

Steps:

• In shallow dish, mix cornmeal, 1/2 teaspoon salt and the pepper. Coat chicken with cornmeal mixture.
• In 10-inch skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, in large bowl, mix all salsa ingredients. Serve chicken with salsa.

ISLAND CHICKEN WITH PEACH MANGO SALSA

Steps:

• marinate Chicken in mojo for atleast 1 hour (preferably all day) rub island spice, and cumin onto chicken with a little salt/pepper to taste. grill. While it's grilling combine salsa ingredients. Serve Chicken over rice with a spoonful of the salsa on top. Salsa + tortilla chips make a good additional side

STRIP STEAKS WITH MANGO-PEACH SALSA

Steps:

• Mix bell pepper, chilies and gingerroot in medium bowl. Stir in preserves, lime juice and mango.
• Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes; turning once, until desired doneness. Serve with salsa mixture.

MICHELLE'S MANGO PEACH SALSA

Steps:

• Combine mangoes, peaches, tomatoes, onion, bell peppers, jalapeno pepper, cilantro, lime juice, garlic, and salt in a bowl. If you like your salsa watery, leave the juice from the mangoes and peaches in the bowl. If you like your salsa a little more dry and chunky, drain the juice out.

PLANKED SALMON WITH PEACH MANGO SALSA

Steps:

• In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
• Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
• Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

ALYSSA'S MANGO PEACH SALSA

Steps:

• Stir mango, peaches, vegetable oil, and salt together in a bowl.

BAKED SNAPPER WITH PEACH-MANGO SALSA

Steps:

• preheat oven to 400-season fish with s&p place on baking sheet top with salsa, bake 12-14 minutes top with the fresh fruit, sprinkle on cilantro

MANGO AND PEACH SALSA

Steps:

• Mix everything together seasoning to taste with salt and pepper.
• You want some of the peaches and mango to be chopped into bigger chunks than the rest of the ingredients so that they stand out a little.
• After an hour or two the salsa will have leaked a little liquid, in this case, pour most of it off and mix the rest back inches.
• I love fruit!

MANGO PEACH SALSA

Steps:

• Skin and dice mangoes, I prefer the dice to be on the smaller side, about 1/4-inch squares. Skin and dice peaches, again, size of chunks based on your preference. Finely chop onion. De-vein and finely chop jalapeno. If you'd like your salsa on the spicy side save the seeds to throw in. I prefer food to be rather spicy but only threw in about half the seeds as it is a dish to share and tastes vary. Finely chop cilantro, I prefer to get this as chopped as I can to avoid a leafy texture. Quick pour of olive oil over the top and sprinkle the salt. Mix well and taste. Add more salt as you see fit.

ASIAN 5 SPICE BARBECUED PORT TENDERLOIN WITH MANGO OR PEACH CITRUS SALSA

Steps:

• Preheat oven to 450 degrees F. Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color. Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.

MANGO-PEACH SALSA

Steps:

• Combine all ingredients and let stand for 1 hour.