Hooray, our plums are finally ripe! I found this recipe for Mango-Peach Tango in the August Southern Living Magazine and thought it would be a perfect way to use up some of our fruit. We served it with Honey Lime Enchiladas.
Everyone at dinner agreed- it’s a keeper.

Mango-Peach Tango

Author: Si Foster


  • 1/4 cup fresh lime juice
  • 3 tablespoons sugar
  • 1 tablespoon seeded and minced jalapeño pepper
  • 2 mangoes, peeled and chopped
  • 3 large peaches, peeled and chopped
  • 3 cups chopped plums
  • 1-2 tablespoon chopped fresh mint
  • 1-2 tablespoon chopped fresh cilantro


  • Stir together first 3 ingredients in a large bowl until sugar dissolves.
  • Add mangoes and next 4 ingredients, tossing to coat.
  • Cover and chill 2 to 6 hours.


-I made this immediately before serving, chilling for 2-6 hours is not necessary, but allows flavors to blend.-You may slice or chop the fruit, I preferred it chopped.

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