I don’t know about you, but summer’s got a peach of my heart. Beautiful sunshine calling to get outdoors, the sandy beaches waving to pay a visit, and the mountains calling out to be climbed. Perhaps it’s all the vitamin sea that comes with this bright, sunny weather. Or maybe the fact that the longer days makes it that much easier to stay active and have energy. Truth is, in the pit of my stomach, I know it’s mainly because of all the delicious stone fruits and fresh herbs that come into season!
Living on the west coast of Canada, we have an abundance of cherry, peach, nectarine and plum harvests each year – especially in the Okanagan Valley area. I remember my ol’ grandad would always stop at the fruit stands and buy an entire case of the seasonal candies of nature. We’d be eating them in the car first and then when we got home, a large portion would be split to store in the freezer for the rest of the year (or to be eaten as mini popsicles).
This recipe made with mangoes, peaches and cilantro is perfect with nachos, on tacos or as a salad with a bit of chopped red onions, and bell peppers. Spicy and sweet – Just like the name suggests, it takes two-to-mango!
Two-to-Mango Peachy Salsa
MAKES: 3 Cups
PREPARATION TIME: 15 MINUTES.
EQUIPMENT: Measuring Cup and Spoon, Cutting Board, Knife, Large Bowl
- 1 Ripe mango, diced
- 1 Peach, diced
- 1 Medium red bell pepper, diced
- 3 Whole tomatoes, diced
- 1/4 cup red onion, finely chopped
- Optional: 1/4 cup packed fresh cilantro leaves, chopped
- 1 Jalapeño, seeded and minced
- 1 Large lime, juiced (about 1/4 cup)
- 1 Garlic clove, finely chopped
- 1 Tbsp white vinegar
- In a serving bowl, combine mango, peaches, bell pepper, onion, cilantro, jalapeño and tomatoes.
- Drizzle juice of one lime, garlic and vinegar. Mix well.
- For best flavour, let the salsa rest for 30 minutes or longer. Store in an airtight container in the refrigerator for up to 3 days.
Per Serving (60mL or 1/4 cup)
Calories: 30 kcal
Fat: 0.1 g
Carbohydrates: 5.8 g
Fiber: 1.0 g
(Net Carbohydrate: g)
Protein: 4.8 g
A source of:
1/2 a Serving of Vegetables and Fruit from Canada’s Food Guide