This mango corn salsa is fresh and delicious! It only takes 15 minutes and is bursting with bold flavors. With just the right amount of sweetness and tang, it's a perfect appetizer or topping for your main dish!
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This mango corn salsa turns simple ingredients into a masterpiece. It's fresh and perfectly balanced with sweetness from the mangos, crispness from the corn, and just a hint of spice. Not only is this recipe easy, but making your own salsa can avoid unwanted additives and preservatives that may be found in store bought versions.
This salsa is versatile. On game day, I love to serve it in a salsa bar with this avocado pico de gallo and tortilla chips. If you're looking for more appetizers to go with it, check out these air fryer roasted peanuts! Their salty, crunchiness is a great contrast to the salsa. I also love using this salsa as a topping for main dishes, like this air fryer chicken sausage.
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Ingredients
Ingredient Notes
- Mango: You can use fresh or frozen mango. If using frozen, be sure to let it thaw completely before use. A mango at the peak of ripeness works best for flavor and texture. If your mango isn't ripe yet, you could put it in a paper bag at room temperature to speed up the ripening process. I love making dishes with mango. It's a natural way to add sweetness and it's packed with antioxidants and fiber that may help prevent chronic illnesses.
- Corn: either fresh, frozen, or canned corn will work. If using fresh, be sure to cook the corn before using. If using frozen, the corn should be completely thawed.
- Salt: I love using sea salt in this recipe. It is less processed than table salt and has trace minerals, which gives the salsa a complex and bright flavor. Another great option is kosher salt, which has a pure flavor that enhances the taste. You could also use table salt if you prefer.
- Extra virgin olive oil: This mixes with the lime juice to form a delicious, rich marinade that coats the salsa. I recommend using extra virgin because it will give the salsa the best flavor. It is also less processed than regular olive oil and a good source of antioxidants and heart healthy fats.
See recipe card for quantities.
Substitutions and Variations
- Omit the spice: although this salsa is mild, you can omit the jalapeño altogether for a milder version.
- Grill the corn: for a smoky flavor, you can grill the corn beforehand, or buy fire roasted corn. I love Whole Food's frozen fire roasted corn, but be sure to thaw it before use.
- Use a different oil: the olive oil can be substituted with a different oil of your choice. Avocado oil is a delicious option. You can also omit the oil altogether if preferred.
- Add apple cider vinegar: for a fun twist, you can add more acidity and brightness with a bit of apple cider vinegar.
- Add more mix-ins: have fun with it! Some great options are green bell pepper, garlic, green onion, or avocado. Or you can embrace the tropical vibes by adding pineapple! It goes great with mango and is one of my favorite variations of this salsa.
Instructions
Step 1: Add all the ingredients to a medium-sized bowl. Mix together until the salsa is well combined.
Step 2: Serve immediately or chill the salsa for 30 minutes to let the flavors meld and develop. This salsa pairs well with tortilla chips and is a delicious topping for chicken and seafood dishes.
Equipment
- Mixing bowl
- Measuring cups or food scale
- Measuring spoons
- Airtight container for storage
Storage
Store the salsa in an airtight container in the refrigerator for up to 3 days.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- For the boldest flavor, store the salsa in the refrigerator for 30 minutes prior to serving. This lets the flavors develop and meld together.
- Chop the mango into bite sized cubes about ½ inch in size so it blends well with the other ingredients. This also keeps the salsa easily scoopable if you're serving it with chips!
FAQ
A mango has a flat seed that extends vertically across the center of the fruit. You will need to cut two vertical slices of mango around each side of the seed, about ¼ inch from the center on both sides. This will give you two slices of mango, also known as the cheeks. Cut horizontal and vertical slices in the mango cheeks to make ½ inch cubes across the surface. Be careful to not slice through the skin of the mango. Then push in the back of the mango cheeks so the flesh sticks out. Use a spoon to gently scoop out the cubes of mango. For more detailed information, check out this step-by-step guide of how to cut a mango.
Mango corn salsa is versatile and can go with a number of different dishes. The flavors are bold enough to stand alone as an appetizer and pair well with tortilla chips. The salsa is also a delicious topper for a variety of main dishes, including poultry and seafood.
Related
Looking for more delicious appetizers? Check out these favorites:
Pairing
These are my favorite dishes to serve with this salsa:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Mango Corn Salsa
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Ingredients
- 1 cup mango (diced)*
- 1 cup corn *
- 1 jalapeño (seeded and diced)*
- ¼ cup red onion (diced)
- ¼ cup red bell pepper (diced)
- ¼ cup cilantro (chopped)
- 1 tablespoon extra virgin olive oil *
- 2 tablespoons lime juice
- ½ teaspoon salt *
Instructions
- Mix the ingredients: Add all the ingredients to a medium-sized bowl. Mix together until the salsa is well combined.
- Serve the salsa: Serve immediately or chill the salsa for 30 minutes to let the flavors meld and develop. This salsa pairs well with tortilla chips and is a delicious topping for chicken and seafood dishes.
Video
Notes
- Mango: you can use fresh or thawed frozen mango. A mango has a flat seed that extends vertically across the center. To cut, you will first need to make two vertical slices around each side of the seed, about ¼ inch from the center of the fruit. This will yield two slices of mango (also known as the cheeks). Cut horizontal and vertical slices in the mango cheeks to make ½ inch cubes across the surface, being careful to not cut through the skin. Then push in the back of the mango cheeks so the flesh sticks out. Use a spoon to gently scoop out the cubes of mango. This step-by-step guide of how to cut a mango is very helpful if you have never cut one before.
- Corn: either fresh, frozen, or canned corn will work. If using fresh, be sure to cook the corn before using. If using frozen, it should be completely thawed before use. To add a smoky flavor, you can grill the corn beforehand or buy fire roasted corn.
- Jalapeño: although this salsa is mild, if you prefer no spice you can omit the jalapeño altogether.
- Olive oil: this can be substituted with a different oil of your choice. Avocado oil is a great option. You can also omit the oil if preferred.
- Salt: sea salt works great because it's retained mineral content adds a complex, bright flavor to the salsa. Kosher salt is another great option, with it's pure flavor enhancing the taste. You can also use table salt. You can add more salt to taste if needed.
- Add apple cider vinegar: for a fun twist, you can add apple cider vinegar for more acidity and brightness. Start with 1 teaspoon, adding more to taste if desired.
- Add more mix-ins: choose your own adventure! Some great options are green bell pepper, garlic, green onion, or avocado. You can also add more tropical flavors with pineapple.
- Equipment: mixing bowl; measuring cups or food scale; measuring spoons; airtight container for storage.
- Storage: store the salsa in an airtight container in the refrigerator for up to 3 days.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
I never knew I could love mango salsa this much! This is the perfect side for any dish. It’s tangy and sweet, with a delicious taste and texture that can’t be beat. I’ve had it as a side dish every day this week, with chicken, veggies, potatoes, and rice. Even if you think you don’t like mango salsa, give this a try, I think you’ll be pleasantly surprised. Love mango salsa? Then this recipe just might become your go-to for this tasty treat.
Maria D'Errico says
Thank you! The versatility of this salsa is the best!