SEE I told you I’d make some new recipes!  One sliced finger and a broken garbage disposal later I was finally able to complete some new dishes…..yeeeeeeeah I guess I’m a little rusty when it comes to the kitchen.  Or I’m just super clumsy, whatever.  I’m definitely excited to have some fresh new recipes to share especially since my Instagram it starting to look more like a wedding blog these days than a food blog!  I’m not complaining though, I would totally be a wedding planner in another life.  Seriously.

But back to real life – can we just talk about summer??  I’m pretty sure I could live with it being sunny and 85 degrees all. year. round.  Sundresses, flip flops, beach trips, pool days, peach mango salsa…..yeah nice transition, huh??  But seriously, this salsa just screams summer!  I made it to go on top of my tilapia tacos that you’ll see posted here soon, but this tastes good with just about anything.  Chips, pita bread, chicken, fish, on top of a salad, made with dessert or eat it straight with a spoon, I won’t judge – this recipe makes a TON so you can find multiple uses!  This salsa is sweet yet spicy with added jalapenos so feel free to make it your own and add as little or as much as you want of ingredients.

This salsa would be the perfect addition to any barbeque, picnic or even just to have on hand in your fridge.  Like I said before, it sure makes a TON so the possibilities are endless on what you can use it for.  My absolute favorite is on top of tilapia and you’ll see my taco recipe posted here soon where you can use this salsa.  I chose to leave the skin on my peaches because I’ve always enjoyed my peaches that way and I also thought it made the salsa look prettier, but feel free to take it off if you’d like!  I also used raw honey to sweeten this up a bit, but you can also use a packet of Stevia or even sugar if you’d prefer.  I challenge you to totally make this your own and let me know how you like it!  I actually ate some this morning on top of my protein waffle and personally I think it’s even better the next day!  Mmmmm…..


Peach Mango Salsa

Yield: 8 servings 1x


  • 4 peaches, chopped (I left the skin on mine, but feel free to peel them)
  • 4 roma tomatoes, chopped
  • 1 mango, peeled and chopped
  • 1/2 red onion, finely chopped
  • 1 red pepper, chopped
  • 2 jalapenos, finely chopped
  • Juice of 1 lime
  • 1 Tbsp raw honey or agave


  1. In a large bowl, combine all ingredients and allow salsa to marinate for a few minutes or cover and refrigerate until serving. Enjoy!


Serving Size: 1/2 cup • Calories: 65 • Fat: 0.3 g • Saturated Fat: 0 g • Carbs: 16.1 g • Fiber: 2.5 g • Protein: 1.6 g • Sugars: 14 g • WW Freestyle Points: 0

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!