Reviewed: Aug. 3, 2009

Used cilantro and added red onion. like the idea of avocado next time...

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jul. 17, 2009

love it! I prefer cilantro to the basil and I add extra spice depending who'll be eating it.

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Alicia

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Reviewed: May 26, 2009

I love peaches, but I wasn't too fond of this combination. Their taste was rather overwhelming. I would try it again with less peaches, or, a different variety that would better complement the mango. Also, being a fan of spicy food I had to increase the chillies to 5.

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katsonis

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Reviewed: Jul. 29, 2008

I've made this several times now, and taking advice from others, I've cut down on the ginger, and it's very delightful, and it's helped perk up a couple of fish dishes as well as a salad when I didn't have enough dressing. This is one recipe I can see keeping on hand for a good long time.

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 17, 2008

This recipe is very tasty. I was looking for a sweet and spicy topping for chicken. This fit the bill wonderfully. The mangoes and peaches I used were not very sweet, so I added about two teaspoons of sugar. I used a pinch of ground ginger, pinch of salt too. Jalapenos instead of Serrano peppers and cilantro instead of basil. It takes a while to chop everything up though, but worth it. I let it chill about three hours and didn't feel like cooking the chicken by then, so I made turkey wraps with cream cheese on tortillas and added the salsa. Delicious! Will definately make again.

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mrskomplex

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Reviewed: Sep. 13, 2007

I love, love LOVE this recipe! I use it on top of crab cakes or other seafood. I use jalepenos to make it a tad less hot and use cilantro instead of basil.

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jaxsk8mom

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 13, 2007

You'll love this recipe. Great with jerk chicken.

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Lorraine G.

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Dec. 2, 2006

This has a really wonderful bright and fresh taste. The only change I made was to use Nectarines instead of peaches simply because of personal preferance. I paired this with "Jay's Jerk Chicken" from this site for a family get together and it was gobbled up quickly! My mom even asked me for the recipe, usually it's the other way around!

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TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 19, 2006

This recipe got rave review but I changed it slightly from the original recipe. I decrease the amout of garlic to 1/4 tsp and the chile peppers to 1/4 tsp (about 1/2 of pepper). The original amount of garlic was overpowering and I was making this for a large group so I did not want to make it spicy. It got rave reviews at the party I brought it to.

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GENINE810

Home Town: Dumont, New Jersey, USA

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Reviewed: Aug. 26, 2006

Made this for a Jimmy Buffett concert, and it was good. 18 people tailgating with us, and 13 liked it. The others thought it was too hot. I personally, liked the mix of heat with cool. This was eaten with cilantro-lime chips and went well together. Next time, I'd like more variety in the fruits used. Will most likely add dived papaya, maybe replace the basil with cilantro (mmmmmmm), tone down the heat a little (use jalapeno instead of serrano), and add dices avocado for the additional fat. Of course, I love avocados too. Very good recipe.

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JOHNMONIHAN

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

Mixed reviews from my bunch, I think it just needed tomato. May try again...

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 15, 2006

i could eat this every day, all day. delicious!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 5, 2006

Only changes: Didn't add ginger and used cilantro rather than basil. Topped goat cheese quesadillas with salsa...Excellent!!!

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ELWOODWILSON

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 24, 2006

I did not like the flavor at all. Maybe without the ginger next time.

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clumseytiger

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Reviewed: Jun. 9, 2006

Wow. This was way good on top of the salmon tacos I made. Delish!

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HEIDI

Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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Reviewed: May 3, 2006

This was pretty good. It was different. Next time I would omit the garlic though. It just didn't match well with the other flavors.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: May 1, 2006

I cut the ginger in half, added half a finely chopped red onion, and half a peeled and chopped cucumber. Once I added some red pepper and another time I added an avocado. This is a good recipe!

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KKITCHEL

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Reviewed: Mar. 31, 2006

I'm looking to make my own peach mango salsa to rival the store bought that I usually buy. This just isn't it. I made it with basil (I think cilantro would be better), and the 2 serrano peppers were overpowering. At the very least, it needs some onion, and probably a few other things. I'll keep looking, because it just tasted to me like peaches and mangos that were HOT.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 30, 2006

Delicious! Used one bag each frozen mango and peaches from Trader Joes - served with cinnamon chips - everyone at our party raved! Wonderful combination of flavors!!

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PAULINAJ

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Woodstock, Illinois, USA

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Reviewed: Mar. 18, 2006

I really did not care for this. I think it would be excellent without the ginger. It just didn't meld with the other flavors, and as two tablespoons is a ton of ginger for a small bowl of fruit, it's all you can taste and it's kind of gross. This one is still sitting in my fridge, 3 days later... I took one bite and couldn't bring myself to eat anymore of it. I might try it again sometime without the ginger.

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