Peaches, nectarines, and these new breeds of "golden" pineapple are very compatible with mango and can be used interchangeably. If you're using just canned stuff, add some canned pineapple to the peaches to get a more mango-y texture and tang. A little lime juice and just enough fresh cilantro for color would go really well in it too.
Fresh fruit would be better, but I wanted to do it cheap and see how canned works in this case. It's good enough.
When I do it again, I'll get the bigger 28 ounce can of peaches and use four or five peppers.
Some years (not this year, thankfully!) fresh peaches and nectarines at the supermarket can be pretty bad, and even if they smell good at the supermarket the flavor and texture can be off. These are good candidates for making stuff like this, and chutney too.
If you like spicy stuff, try making some chutney. It's very easy. Just take some fruit like apple or peaches or pears, dice it. Add some raisins and grated fresh ginger and minced jalapeno, and some sugar and vinegar. Cook that at four out of ten on the stove, just so it's a little bubbly. That'll get you most of the way there and you can adjust sweet or sour or salt from there. Chutney is expensive to buy but cheap to make if you can get the fruit at a good price or if you've got an apple tree in the yard. It takes quite a lot of ginger to give it that characteristic taste. Just start small and keep cooking the stuff and adding more until you get 'er dialed in.
