A flavorful, fresh, and healthy salsa that is the perfect combination of sweet and savory with a little kick. You get crunch from the corn and red onion, and softness from the ripe mango. Use it as a dip with tortilla chips, a topping for tacos and grilled meats, or a side dish. It's perfect for summer BBQs, casual get-togethers with friends, and 5 de Mayo.
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Salsas are not only super easy to make, but also a simple way to add an extra dish that can be used in several ways.
Though this recipe is similar to the fresh peach mango salsa, the flavors are different and not as sweet.
It's colorful, flavorful, and a hit among kids and adults alike. And easy to make in large batches for barbecues, potlucks, and 5 de Mayo parties.
Just chop, mix, and serve. Make it as sweet, spicy, or citrusy as you want; this mango corn salsa recipe is versatile and accommodating. And naturally gluten-free.
Why make salsa at home
- Freshness and quality: you have control over the quality and freshness of the ingredients. Store-bought salsa may contain preservatives, artificial flavors, and high amounts of sodium and sugar to prolong its shelf life.
- Easy to make: it takes some chopping and mixing and can be ready in 10 minutes.
- Customization: it's versatile enough for you to adjust to your taste preferences and dietary needs, including sweetness, spiciness, and acidity levels.
- Cost-effectiveness: it can be cheaper than buying it from a store, especially if you can access fresh and affordable ingredients. You can also make a larger batch and store it in the fridge for later use, saving you time and money in the long run.
Ingredient list
This recipe uses primarily fruits and vegetables, so using ripe, fresh, high-quality ingredients ensures the best results.
- Mango: fresh and ripe but not soft.
- Corn: cooked kernels are needed. I use frozen corn or shucked corn on the cob when I grill or bake it. Canned corn (not creamed corn) also works if that's all you have available.
- Citrus: lime or lemon juice or a mix of both. They pair very well.
- Jalapeño pepper: fresh is always the best option. If you like it spicier, chop it with the seeds.
- Fresh cilantro.
- Red onion: adds color and has a mellower flavor than white onion.
- Red bell pepper: choose a firm one, and don't use the seeds.
- Salt: I like to use kosher salt, but regular table salt works just fine.
- Chili powder (cumin also works).
See the recipe card towards the end of this post for quantities.
Selecting mangoes
Check for ripeness: they should be slightly soft to the touch and have a fragrant, fruity aroma when ripe. Avoid mangoes that are too hard or too soft.
Avoid bruises or blemishes: they should be free of any bruises, cuts, or soft spots, as they can indicate that the fruit is damaged or overripe.
How to make corn mango salsa
It's a matter of chopping and mixing.
Here's a tutorial on how to cut mangoes.
Chop the fruit and vegetables into small dice that are easily eaten. Don't use large chunks. Mix everything but the juice, salt, chili powder, and cilantro. Add them in small quantities, taste, and adjust.
This salsa can use the ratio (or ingredient proportions) you like. Use more mango for a sweeter version and more vegetables for a spicier kick. Any way you want it is acceptable as you'll be the one eating it.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Can you freeze fresh mango corn salsa? Yes, you can, in an airtight container for a month. But it will not have the same texture after you thaw it. It tends to be more watery.
- How long does this salsa last in the fridge? 3-4 days if kept in an airtight container. The mangoes will start releasing juice and soften a little. Add salt at the last moment if making it ahead.
- How can you tell if your fruit salsa has gone bad? Before eating, check for signs of mold or dark spots. Don't eat it if it's watery with a whitish hue. And, of course, smell it. A salsa not apt for eating will have a strong, fermented (boozy), foul odor.
- Make tortilla chips at home: cut flour or corn tortillas into triangles, drizzle lightly with olive oil and bake in a medium-low oven until dry and lightly colored. You want them to dry before they start coloring so they are crisp when they cool down. Keep them in tins.
How to use and serve this salsa
- As a dip: serve with tortilla chips or pita bread for a tasty and healthy snack.
- Taco topping: add a spoonful of mango corn salsa on top of your favorite fish or vegetarian tacos, for a burst of fresh flavors and color.
- Side dish: use it as a condiment or side with grilled chicken, fish, or steak for a refreshing and colorful addition to your meal.
- Mixed in salads: mix in a few tablespoons for a sweet and tangy twist.
- Topped on burgers: add a tablespoon for flavor and color.
- Mixed in rice or quinoa bowls: add it with avocado chunks for a delicious and healthy meal.
Related recipes you might like:
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Mango Corn Salsa
A flavorful, fresh, and healthy salsa that is the perfect combination of sweet and savory with a little kick. You get crunch from the corn and red onion, and softness from the ripe mango. Use it as a dip with tortilla chips, a topping for tacos and grilled meats, or a side dish. It's perfect for summer BBQs, casual get-togethers with friends, and 5 de Mayo.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
- 1 mango, diced
- ½ cup corn kernels
- ½ jalapeno pepper, finely chopped (or more for a spicier salsa)
- ⅓ red onion, finely chopped
- ⅓ red bell pepper, finely chopped
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Pinch of chili powder
- 1 tablespoon lemon or lime juice
Instructions
- Place sliced ripe mango, red bell pepper, red onion, jalapeno and corn in a medium bowl.
- Mix and add the chopped cilantro, chili powder, and some salt. Mix everything well.
- Add the lemon or lime juice.
- Taste and adjust to your palate.
- Cover the bowl and chill in the refrigerator for half an hour.
- Mix again right before serving.
- Store leftovers, covered, in the fridge.
Notes
- Can you freeze fresh mango peach salsa? Yes, you can, in an airtight container for a month. But it will not have the same texture after you thaw it. It tends to be more watery.
- How long does this salsa last in the fridge? 3-4 days if kept in an airtight container. The fruit will start releasing juice, and it will soften a little. Add salt at the last moment if making it ahead.
- How can you tell if your fruit salsa has gone bad? Before eating, check for signs of mold or dark spots. Don't eat it if it's watery with a whitish hue. And, of course, smell it. A salsa not apt for eating will have a strong, fermented (boozy), foul odor.
- Make tortilla chips at home: cut flour or corn tortillas into triangles, drizzle lightly with olive oil and bake in a medium-low oven until dry and lightly colored. You want them to dry before they start coloring so they are crisp when they cool down. Keep them in tins.
- Prep Time: 10 minutes
- Category: Side dish
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: ¼
- Calories: 56
- Sugar: 8.5 g
- Sodium: 169.5 mg
- Fat: 0.6 g
- Carbohydrates: 12.9 g
- Fiber: 2.1 g
- Protein: 1.4 g
- Cholesterol: 0 mg
Keywords: mango corn salsa
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