android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Laura Romeo - Weber Grill Expert

Grilled Peach and Mango Salsa

  • People

    Serves 6

  • Prep Time

    10 min.

  • Barbecue Time

    6 to 8 min.

Serves 6
Prep Time
10 min.
Barbecue Time
6 to 8 min.

the Ingredients

Peach And Mango Salsa
  • 1 ripe mango
  • 3 ripe peaches, halved and stones removed
  • 1 tablespoon olive oil
  • 1 red chilli
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons finely chopped coriander leaves
  • 2 tablespoons lime juice, or to taste
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  • 01 Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C). Cut the cheeks from the mango. Brush the mango cheeks and peach halves with the olive oil.
  • 02 Grill the chilli over direct medium-high heat, with the lid closed, until blackened and blistered, 6 to 8 minutes, turning once or twice. At the same time, grill the mango and peach halves, cut side down, until caramelised, 3 to 4 minutes. Remove from the grill as they are done.
  • 03 Peel the blackened skin off the chilli, cut in half lengthwise, remove the seeds if desired, and finely chop the flesh. Using a paring knife, peel the skin off the mango cheeks and peach halves, and then finely dice.
  • 04 In a medium bowl mix together the chopped chilli, diced mango, diced peaches, shallot, coriander, and lime juice. Season with salt and pepper to taste. Serve immediately; or refrigerate for up to 24 hours and bring to room temperature before serving.

What do you need?

Recommended Tools