mango salsa

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This Peach Mango Salsa tastes just like the salsa from Costco! It goes perfect with fish or chicken!

When you bring home baskets of fresh peaches from South Carolina and think of your favorite baked fish recipe using Peach Mango Salsa you make your own. The benefits of making your own Costco Santa Barbara Mango peach salsa? Well, you get a big batch divided into smaller portions instead of opening a large container of it and having it go to waste if you never end up using the rest.

Canning is super easy and this recipe is fool proof! Make a batch and enjoy it through out the winter. This salsa was so worth making because it really does taste like the Costco’s version! It would make cute little gifts and even if you don’t want to go the extra mile, freezing could probably work out just fine.

How much does this Peach Mango Salsa make?

This recipe made about 15 (12 oz) Jelly jars. That’s about 22 1/2 cups of fresh salsa.

Can I skip the canning and serve fresh?

Yes, but lots could go to waste since it would hold only for about a week in the fridge. Canning the batch will give you enough throughout the winter months and can make cute little gifts. Cutting the recipe in half can still result in much quantity and if you’re going to go through all the chopping and time you might as well invest into canning.

Some helpful links:

Peach Mango Salsa (Costco Copycat)

Prep Time: 2 hours 5 minutes
Cook Time: 30 minutes
Water Bath: 25 minutes
Total Time: 3 hours
Servings: 90
This mango salsa has the perfect blend of peaches and tastes just like Costco's!


  • 15 (12 oz jelly jars)
  • Large stock pot


  • 10 lbs tomatoes
  • 8 peaches
  • 3 mangos
  • 3 red bell peppers
  • 1 TBSP Chile Habanero Sauce
  • 3 onions
  • 1 cup distilled white vinegar
  • 1 TBSP dried cilantro
  • 2 cups sugar
  • 2 TBSP salt
  • 7 cloves garlic
  • 15 oz canned tomato sauce
  • 6 oz canned tomato paste


  • Pit, chop, and dice all the veggies.
  • Combine all the ingredients into a large stockpot and bring to a boil. Simmer 30 minutes.
  • Pour hot salsa into clean jelly jars; seal with lids and process in a water bath for 25 minutes.


Can use fresh jalapeños or chile habanero peppers in place of the sauce.
Place jars into a large pot of warm tap water covering the jars completely and bring to a rolling boil. Then time for 25 minutes once the water boils. This is called processing or water bath. 

Nutrition per serving

Serving: 1gCalories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 183mgPotassium: 185mgFiber: 1gSugar: 8gVitamin A: 669IUVitamin C: 16mgCalcium: 9mgIron: 1mg

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    • Debra Kates

    Can lemon juice be used in place of the vinegar? If so should an equal amount be used?

      • Alyona Demyanchuk

      Hi Debra, you probably can but I haven’t tried it here.

    • Christine

    In your Notes you advise to place jars into a large pot of cold tap water. Won’t the jars filled with hot salsa break if they are placed in cold water?

      • Alyona Demyanchuk

      Thanks for catching that I changed it to warm tap water. Cold water can shock the jars and cause them to crack.

    • Melissa

    Wondering how many habeneros you would use for this?

    • Dee

    Could you process these in pint jars? If so, is the processing time still the same?

      • Alyona Demyanchuk

      Hi Dee, I did can some pint jars with the 25 min processing time. I wouldn’t alternate that part.

    • nunu

    How much do the mangoes you use weigh? And the peaches? I live somewhere that mangos vary greatly in size.

    I look forward to trying this recipe. Never tasted it before but it sounds good since it mixes the mango and peach with tomatoes rather than being too fruity.

      • Alyona Demyanchuk

      Hi, I’ll have to weigh them the next time I make it then:) I’d say they were average size though.

    • Michelle

    Excellent taste and flavor. I entered your recipe in the county fair and won a special award purple ribbon.

      • Alyona Demyanchuk

      Oh WOW! Thanks for sharing, how wonderful!

    • Joe Ellis

    Seems very watery, do you recommend cooking down until the liquid reduces or just cooking for 30 minutes then separating the liquid out to a reasonable amount?

    Also, I assumed that the tomatoes were to be peeled?


      • Alyona Demyanchuk

      Hi Joe, the tomatoes are not peeled in this recipe. It could be the kind of tomatoes or peaches used that can cause more liquid, I’d probably cook it down if its too watery.

    • shannon

    i have made this 3 times!!! Truly the best salsa i have ever made!!

      • Alyona Demyanchuk

      Wonderful, Shannon! I’m happy to hear you’re enjoying it!

    • Vivian

    I love the Costco Mango Peach Salsa. Is there any way you can provide me
    with a 48oz. recipe for the copycat Costco Mango Peach Salsa? Costco
    does not carry this any more and cannot find it in any stores. This canning
    recipe is just too much for me to handle but I would only like to make about
    48oz. every so often. I would appreciate your help with this downsize recipe.
    Thank you and looking forward to your answer.

      • Alyona Demyanchuk

      Here is 1/4 of the recipe:
      2 1/2 lbs tomatoes
      2 peaches
      3/4 of a mango
      1 small bell pepper
      3/4 tsp Habanero sauce
      1 small onion
      1/4 cup white vinegar
      1 tsp dried cilantro
      1/2 cup sugar
      1 1/2 tsp salt
      2 cloves of garlic
      4 oz tomato sauce
      1 1/2 oz tomato paste

      Hope this helps.

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