top of page

Mango + Peach Salsa by Stacey Antine, MS, RD

Mango + Peach Salsa by Stacey Antine, MS, RD, Bergen County Moms

If you like salsa, you will love this twist. A different taste from your traditional tomato-based salsa, this recipe provides a sweet alternative. The longer you allow the flavors to blend, the better it tastes.

Snack on it with pita chips or whole-grain crackers, and try it as a topping for chicken and fish too. If you’re not a fan of cilantro, try parsley instead.

Kids can take mango, peach, and pepper slices and chop using a plastic knife with adult supervision; they can also juice the limes.


2 ripe mangoes, peeled and coarsely chopped

2 small ripe peaches, coarsely chopped

1⁄4 medium red onion, coarsely chopped

3 tablespoons chopped fresh cilantro leaves or parsley leaves

2 tablespoons coarsely chopped green bell pepper (or 1 jalapeño chile, minced, if you like it spicy)

Juice of 2 limes

1/8 teaspoon sea salt

Pita chips and/or whole wheat crackers


In a medium bowl, stir together all ingredients except the pita chips and whole wheat crackers. Cover and refrigerate for up to 4 days if not serving right away.

Makes 36 servings (2 tablespoons per serving)

Nutrition Facts per serving: 10 calories; 0g fat; 0mg cholesterol; 3g carbohydrate (0g fiber, 1g sugar); 0g protein; 0mg sodium; 4% Daily Value (DV) vitamin A; 4% DV vitamin C.

Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, co-host, Family Food Expert Internet Radio Show, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

bottom of page