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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    • Amy

    What amount of headspace did you leave?

      • Alyona Demyanchuk

      Hi Amy, 1-inch headspace is a good idea!

    • Paula

    After caning does it have to be refrigerated

      • Alyona Demyanchuk

      Not if it seals correctly.

      • Paula

      Thank you

    • Sandy

    This is really good and incredibly similar to the Santa Barbara brand that Ralph’s discontinued for a poor substitute. Thanks so much for sharing!

      • Alyona Demyanchuk

      That’s so wonderful to hear!

    • Sandy

    What chili habanero sauce do you use?

    • Gina

    Hi there! Do you have to peel your peppers and tomatoes for this recipe? And THANK YOU for making this recipe. I have been looking for one for we and ever!!! Not sure how I have missed it when looking for one all this time!

      • Alyona Demyanchuk

      Hi Gina, I believe I left all the skins on.

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