This Mango Corn Salsa combines the sweetness of ripe mangos with the crunch of corn, the tanginess of lime, and the heat of jalapeños for a versatile topping to any dish.
I love using this mango corn salsa on different cuts of meat at dinner. Try it on a grilled pork chop or chicken. It’s incredible. No matter how you use it, it will add amazing flavor and brightness.
Why You’ll Love It
- Make-Ahead Friendly: Prepare this salsa ahead of time and refrigerate it for a few hours to allow the flavors to meld together, making it an ideal dish for meal prepping or entertaining.
- Versatility: Serve it with tortilla chips as an appetizer, pair with grilled fish or chicken for a main course, or use as a topping for tacos or salads.
- Highly Customizable: You can adjust the ingredients to suit your taste preferences – add more jalapeños for extra heat, or throw in some diced avocado or cucumbers for added creaminess.
Ingredients You’ll Need
- Mangos – Be sure to buy a fully ripe mango or wait for it to ripen before using it. Even a slightly unripe mango will reduce the sweet flavor of the salsa.
- Corn Kernels – You can use fresh corn cut off the cob or canned corn that’s been drained.
- Red Onion – Just one slice of red onion is enough to flavor the salsa. Too much can be very overpowering.
- Red Bell Pepper – I use about half of a large bell pepper. You might use all of a small one.
- Fresh Cilantro – Chopped fresh cilantro will add tons of flavor and aroma. Use parsley if you’re not a cilantro fan.
- Jalapeño Pepper – To limit the heat, be sure to remove the seeds and ribs. Leave some in to give it a kick.
- Lime juice – I use the juice of one lime, unless the lime is really juicy… you might not need the whole amount. You don’t want to make the salsa really watery.
- Salt and Pepper – To taste.
Equipment Needed
- Large mixing bowl
- Cutting board
Helpful Tips
- Look for mangos that yield slightly to gentle pressure when squeezed and have a fragrant aroma at the stem end.
- To easily remove fresh corn kernels from the cob, stand the cob upright on a cutting board and carefully slice downward using a sharp knife.
- Taste the salsa before serving and adjust the seasoning as needed by adding more lime juice, salt, or pepper to achieve the perfect balance of flavors. You may also up the heat of the salsa by leaving the seeds and membranes of the jalapeño intact for extra spiciness.
How to Make Mango Corn Salsa
Step 1: Combine the ingredients
Grab a large bowl and combine the mangos, corn, red onion, red bell pepper, cilantro, and jalapeño pepper together.
Pour the lime juice over the top of the ingredients in the bowl and gently mix everything together. Give it a taste and see what you think. I think it benefits from a small sprinkle of salt and pepper to get it tasting just right. Don’t hesitate to add a bit more lime juice if you think it needs it.
Step 2: Refrigerate
Cover the bowl with some plastic wrap and stick it in the fridge for about 30 minutes. This wait time lets all those delicious flavors really come together.
Step 3: Serve
When it’s time to eat, serve this vibrant salsa with a side of tortilla chips, over some freshly grilled fish or chicken, or spoon it onto tacos or salads for an extra burst of flavor.
How to Store & Reheat
Storing
Store leftover Corn Mango Salsa in an airtight container in the refrigerator for up to 2-3 days to maintain its freshness.
Reheating
Since this salsa is best enjoyed fresh, it’s typically not necessary to reheat it. However, if you prefer it slightly warmed, you can gently heat it in a skillet over low heat or in the microwave in short intervals, stirring occasionally until just warmed through. Avoid overheating to prevent the loss of texture and flavor.
Questions About the Recipe
How can I prevent the salsa from becoming too watery?
To prevent the salsa from becoming too watery, drain canned corn well before adding it to the mixture. Additionally, you can pat the diced mango with a paper towel to remove excess moisture before combining it with the other ingredients.
What if I don’t like cilantro?
If you’re not a fan of cilantro, you can omit it from the recipe or substitute it with another herb such as parsley or basil. Alternatively, you can simply reduce the amount of cilantro called for in the recipe to suit your taste preferences.
Is this salsa suitable for people with dietary restrictions?
This Corn Mango Salsa is naturally gluten-free, dairy-free, and vegan, making it suitable for individuals with these dietary restrictions. However, if you have specific dietary concerns or allergies, be sure to check the ingredients to ensure they meet your needs.
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Mango Corn Salsa
Equipment
- Large mixing bowl
- Cutting board
Ingredients
- 1 ripe mango diced
- 1 cup (164 g) corn kernels fresh or canned
- 1 slice red onion chopped
- 1/2 red bell pepper diced
- 1/4 cup (4 g) fresh cilantro chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 lime juiced
- Salt and pepper to taste
Instructions
- In a large bowl, combine mangos, corn, red onion, red bell pepper, cilantro, and jalapeño pepper.
- Squeeze the lime juice over the mixture and gently toss to combine.
- Season with salt and pepper to taste, and adjust the lime juice if needed.
- Cover the salsa and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the salsa with tortilla chips, grilled fish or chicken, or as a topping for tacos or salads.
Notes
- Look for mangos that yield slightly to gentle pressure when squeezed and have a fragrant aroma at the stem end.
- To easily remove fresh corn kernels from the cob, stand the cob upright on a cutting board and carefully slice downward using a sharp knife.
- Taste the salsa before serving and adjust the seasoning as needed by adding more lime juice, salt, or pepper to achieve the perfect balance of flavors. You may also up the heat of the salsa by leaving the seeds and membranes of the jalapeño intact for extra spiciness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.