![](/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=180&height=120&quality=90&v=1dac652bcf03e10 180w,/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=344&height=229&quality=90&v=1dac652bcf03e10 344w,/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=360&height=240&quality=90&v=1dac652bcf03e10 360w,/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=540&height=359&quality=90&v=1dac652bcf03e10 540w,/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=720&height=479&quality=90&v=1dac652bcf03e10 720w,/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=900&height=599&quality=90&v=1dac652bcf03e10 900w,/media/hv5lj0mr/lemon-collagen-sparkler.webp?width=1080&height=719&quality=90&v=1dac652bcf03e10 1080w)
Calories
40
Fat
0 g
Carbs
10 g
Protein
0 g
Serves
4 (serving size = 80 g)
- 130 g mango, cut into 1/4-inch dice
- 125 g peach, cut into 1/4-inch dice
- 20 g red onion, very thinly sliced
- 15 g serrano or jalapeño pepper, seeds removed and finely diced*
- 30 g lime juice (the juice of one lime)
- Optional chopped cilantro
![Peach Mango Salsa](/media/1zuhi0xa/recipe_peach-mango-salsa.jpg)
Nothing says summer like our refreshing peach mango salsa made with in-season fruit and spicy peppers. Pair it with our Foolproof Fish Tacos for an epic macro-friendly meal.
Instructions
- Slice off the top of your pepper and cut it in half lengthwise. Remove the seeds and white ribs with a spoon, taking care not to touch your eyes (it will sting!). Dice the pepper and add it to a bowl along with the diced mango, peach and thinly sliced red onion. Squeeze the lime juice over the top and toss. Garnish with cilantro, if desired.
Click here for a step-by-step tutorial on how to cut a mango!
Best when eaten fresh.
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