Nectarine Mango Salsa

What do you do with nectarines and mangoes that are not juicy enough to eat. In fact they are a bit hard and don’t look like they are going to taste satisfying alone or in a fruit shake—this recipe! Excellent accompaniment with grilled meats or fish. Good in a taco, or rice paper with chicken or fish. For vegans you can top an avocado salad with this salsa.

Nectarine Mango Salsa


  • 3 Nectarines and 1 or 2 Mangos medium to small dice - use only very firm fruit. Ripe juicy fruits will get mushy very quickly.
  • 1 Small Red Onion Diced
  • 1/4 of a Medium Jalapeno Pepper Diced ( remove seeds)
  • 1/4 Cup of chopped Cilantro Leaves
  • 1/4 Cup of chopped Mint Leaves (optional)
  • 1 Dime sized piece of ginger crushed
  • 1 TSP Maple Syrup
  • 1 TBSP Lime Juice
  • 1 TSP White Wine Vinegar
  • Salt and Pepper to taste
  • Before serving, scatter some diced fennel for a licorice like addition and more crunch (optional).


  • Combine diced mango, nectarine, red onion, jalapeno briefly and gently.
  • Add the minced cilantro and mint leaves.
  • Add the ginger, maple syrup, lime juice, and white wine vinegar, small amount of salt and pepper. Toss carefully and briefly.
  • This will last 2 days.

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