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Close up of mango corn salsa in a grey bowl with lime wedge and chips.

Mango Corn Salsa

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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


  • 1 mango, diced
  • 1/2 cup corn kernels
  • 1/2 jalapeno pepper, finely chopped (or more for a spicier salsa)
  • 1/3 red onion, finely chopped
  • 1/3 red bell pepper, finely chopped
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • Pinch of chili powder
  • 1 tablespoon lemon or lime juice


  1. Place sliced ripe mango, red bell pepper, red onion, jalapeno and corn in a medium bowl.
  2. Mix and add the chopped cilantro, chili powder, and some salt. Mix everything well.
  3. Add the lemon or lime juice.
  4. Taste and adjust to your palate. 
  5. Cover the bowl and chill in the refrigerator for half an hour.
  6. Mix again right before serving.
  7. Store leftovers, covered, in the fridge. 


  • 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.
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Category: Side dish
  • Method: Mixing
  • Cuisine: International


  • Serving Size: 1/4
  • 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