Mango Corn Salsa is a fresh and light salsa! This healthy summer salsa takes less than 10 minutes to make. It’s the perfect combination of sweet, crunchy, and healthy!
Mango, corn and other veggies are combined with jalapenos for a small kick and then tossed with lime juice and olive oil for the perfect tangy flavor. This recipe is a sweeter version of salsa.
This healthy corn and mango salsa is kid-friendly, gluten-free, dairy-free, and vegan. Basically the perfect dish for summer gatherings, BBQs, or for a healthy snack!
The mango salsa pair perfectly with fish, such as this air fryer salmon or air fryer tilapia. I also use it on top of these delicious fish taco with mango salsa.
It's also a delicious side dish for these classic chicken kabobs!
If you're looking for a spicy fruit salsa, check out my popular peach habanero salsa or healthy pineapple salsa!
Reasons You’ll Love This
- This recipe is healthy! It is packed with fruits and veggies, which means it has lots of vitamins and minerals
- Mango salsa is a low-calorie snack, yet still fills you up, making it a nutrient-dense food option.
- This recipe is easy to make! It takes less than 15 minutes to prepare.
- The mango corn salsa is friendly for all dietary needs- it is GF, Dairy Free and Vegan. This makes it a perfect option for parties and pot lucks.
Ingredients Needed
Mango: use either fresh or frozen mango. Fresh mango has the best flavor, however frozen mango is an easy short cut. If using frozen mango, defrost the mango and remove all liquid before adding it to the salsa.
Corn: use either fresh or frozen corn depending on your preferences. You can simply cook an ear of corn on the cob and slice the corn off, or you can heat the frozen corn in the microwave and drain all water.
Tomatoes: roma tomatoes work best for this! Choose a tomato that is bright red. The tomato should be slightly firm/slightly soft.
Cilantro: this adds flavor. Use fresh cilantro and be sure to wash it first to remove all dirt.
Bell Pepper: Any color works- red, orange or yellow. I recommend avoiding green pepper, as this is a more bitter flavor of pepper.
Purple Onion: purple onion is a sweeter onion and has a flavor that blends perfectly with the salsa. You can also use white onion if desired.
Garlic: fresh garlic will add excellent flavor.
Lime Juice: this adds a tangy flavor to the dish. Use either fresh juice directly from a lime or the bottled lime juice will work as well.
Olive Oil: this adds an excellent marinade to the salsa.
Jalapeno: remove all seeds for less spice, or keep some seeds in if you prefer a kick!
How to Prepare the Mango
This recipe works with either fresh or frozen mango! If using frozen mango, make sure to completely defrost the mango before and drain all excess liquid.
If using fresh mango, cut into small cubes about ½ inch by ½ inch. This video shows you exactly how to cut a mango!
How to Select a Good Mango
- Touch: apply pressure to the mango with your fingertips. The mango should be slightly soft, but not mushy. A rock hard mango means it is not ripe.
- Skin: the mango’s skin should be smooth. It should not be wrinkled or smooth. Some small spots on the skin are ok, however avoid mangos that have large indentations or bruises.
- Color: the color of a mango can vary depending on the type or the season, so this is not always the best way to select a mango.
Step by Step Instructions
Prepare the produce: Cut the mango into small cubes, about ½ inch by ½ inch. If using frozen mango, defrost and remove all liquid. Cut the mango into smaller pieces if needed.
Dice the roma tomatoes, onion and bell peppers into small pieces, about ¼ inch by ¼ inch. Mince the jalapeno and garlic cloves into tiny pieces.
Remove the stems from the cilantro and chop it into small pieces.
In a medium bowl, combine all ingredients and mix well. Refrigerate for 15 minutes to allow all flavors to absorb. Serve immediately
Leftovers
Store all leftovers in an air tight container in the refrigerator. Leftovers will hold for about 2-3 days. Any longer than this and the mangos and tomatoes will start to get mushy.
Freezer: I would not recommend freezing this salsa, as it will not hold texture or quality when defrosted.
Variations
- Mango: sub the mango with another type of fruit, such as peaches, pineapple or strawberries!
- Veggies: any veggie can be left out. For example if you don’t like corn, simply don’t add it! I would recommend you increase the amount of mango or tomato to compensate for not adding it.
- Spice Level: this salsa is not spicy. Increase the spice level by adding the seeds from the jalapeno.
- Extra Ingredients: add black beans for some extra fiber or add cubed avocado for some extra creaminess.
Expert Tips
- The salsa tastes best when served fresh, so I recommend making it the same day you cook it. Give it about 15 minutes to sit and marinate before eating it for the best flavor.
- Short on time? You can prep all ingredients ahead of time except for the mango and tomato, as these go bad first. Chop the onion, jalapeno, cilantro, bell pepper and garlic, and store in the refrigerator the day before.
How to Serve Mango Corn Salsa
- Serve with a side of tortilla chips or cinnamon tortilla chips.
- Serve on top of your favorite fish, such as salmon or shrimp.
- Add salsa to your favorite grilled meat, such as these grilled chicken kabobs.
- Top your favorite summer salad with mango salsa as the dressing. This would go great with my strawberry and spinach feta salad!
- Add to the top of this easy chicken fajita casserole!
Frequently Asked Questions
Yes, this is loaded with fruits and veggies which provide lots of vitamins and minerals. Also, it's gluten free, dairy free and vegan.
This works best with ripe mangos! Ripen them quickly by placing them in a brown paper bag and letting them sit out on the counter for a couple of days.
Add all of the seeds in the jalapeno to make this spicy. Throw in a second jalapeno for extra spice!
More Delicious Salsa Recipes
Mango Corn Salsa
Ingredients
- 1 cup mango cubed (about 2 medium mangoes)
- 1 cup corn use frozen or cook corn on the cob and slice corn off
- 2 medium roma tomatoes
- 1 bell pepper red, yellow or orange
- ½ large purple onion
- 1 jalapeno
- 2 garlic cloves chopped
- ⅓ cup cilantro chopped
- 1 tablespoon olive oil
- 2 tablespoon lime juice
- ¼ teaspoon salt or salt to taste
Instructions
- Prepare the fruits and vegetables. Dice the mango into small cubes, about ½ inch by ½ inch.
- Dice the roma tomatoes, onion and bell peppers into small pieces, about ¼ inch by ¼ inch. Mince the jalapeno and garlic cloves into tiny pieces.
- Remove the stems from the cilantro and chop into small pieces.
- In a medium bowl, combine the mango, corn, tomatoes, bell pepper, onion, jalapeno, garlic and cilantro.
- Add the olive oil, lime juice and salt. Mix until combined. Refrigerate for 15 minutes to allow all flavors to absorb. Serve immediately.
Notes
- Serve with tortilla chips as a side dish, appetizer, or snack.
- Serve on top of your favorite fish, such as salmon or tilapia.
- Serve on top of a fresh spinach salad with grilled chicken.
Jessie says
Turned out really good! Kids loved it!