Mango Corn Salsa
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.
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Servings: 4 Servings
Calories: 70kcal
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
Calories: 70kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 86mg | Potassium: 209mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 48mg | Calcium: 15mg | Iron: 0.4mg
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.