Apricot Mango Salsa
This Apricot Mango Salsa is a celebration of early summer produce, balancing the lush sweetness of ripe mangos and apricots with just enough kick from jalapeño. Red onion and fresh cilantro bring a crisp contrast. Every ingredient is chopped fine so you get a little of everything in each bite.
The recipe comes together in minutes and can be prepped even faster with the help of a mini food processor for the jalapeño, onion, and herbs. It’s an incredibly versatile recipe: scoop it up with tortilla chips, pile it onto grilled fish or chicken tacos, or transform it into a summery appetizer by layering it over toasted sourdough topped with warm brie.
Whether you’re hosting a backyard dinner, packing a picnic, or just craving something a little different, this Apricot Mango Salsa delivers flavor, color, and versatility in every spoonful.

Apricot Mango Salsa

Ingredients
- 2 medium ripe mangos diced small, pitted, skin removed, (about 1 ½ cups)
- 2 medium ripe apricots diced small, pitted
- 1 medium jalapeño chopped fine, (add more or less to taste)
- ¼ medium red onion chopped fine
- ¼ Cup cilantro chopped fine
- ⅛ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place all ingredients in medium bowl and stir to blend.
Notes
- Using a mini prep to chop jalapeno, red onion, and cilantro makes for easy prep.
- This is delicious served with tortilla chips or as a topping on fish or chicken tacos
- To turn this into a toast, top sourdough bread slices with brie and toast. Then, top with the salsa. (In smaller sizes, this is great appetizer.)
Nutrition

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why I Love This Apricot Mango Salsa

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