Mango Corn Salsa (10 minutes)
This flavorful and fresh salsa is the perfect mix 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.
Servings 2 cups
Ingredients
- 1 cup chopped mango
- ½ cup corn kernels
- 1 tablespoon finely chopped jalapeno pepper or more for a spicier salsa
- ⅓ cup finely chopped red onion
- ⅓ cup finely chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- pinch of chili powder
- ¼ teaspoon salt
- 1 tablespoon lemon or lime juice
Instructions
- Place 1 cup chopped mango, ½ cup corn kernels, 1 tablespoon finely chopped jalapeno pepper, ⅓ cup finely chopped red onion, and ⅓ cup finely chopped red bell pepper in a medium bowl. Chop the fruit and vegetables into small dice that are easily eaten. Don't use large chunks.
- Mix and add 2 tablespoons chopped fresh cilantro, pinch of chili powder and ¼ teaspoon salt. Mix everything well. Add 1 tablespoon 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
This salsa can use the ratio (or ingredient proportions) you like. Increase the sweetness by using more mango or add more vegetables for a spicier kick. Any way you want it is acceptable, as you'll be the one eating it.
How long does this salsa last in the fridge? 3-4 days if kept in an airtight container. The fruit will start releasing its juice, and it will soften slightly. Add salt at the last moment if making it ahead. Although it can be frozen, it will not retain its original texture after thawing.
In case you need it, here's a tutorial on how to cut mangoes.
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.
