Mango Corn Salsa

Make this refreshing Mango Corn Salsa with ripe mangoes, sweet corn, and bold jalapeño. Great for summer BBQs, picnics, or any time you want to add a little bit of tropical flavor to your meal.

Mango Corn Salsa is a fresh, colorful mix of ripe mango, sweet corn, red onion, bell pepper, jalapeño, and cilantro, all tossed with lime juice and salt. It's bright, slightly sweet, with just a bit of heat. I like to think of it as a cross between salsa and salad.

It takes about 15 minutes to put together if your corn is already cooked or canned. If you're using fresh corn, just give it a quick boil or grill. Once it's all chopped and mixed, let it sit in the fridge so the flavors can come together.

This salsa adds a juicy, sweet crunch to everything it touches.

Serve it with chips, spoon it onto grilled chicken or fish (try it with Air Fryer Tuna Steak), or pile it into a taco.

It's flexible and pretty foolproof.

Serve it up with Spicy Fried Chicken Wings or Pesto Chicken, and some side salads for a tasty summer meal.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Serving Suggestions
• Variations
• Serving suggestions
• Storage, freezing, and make-ahead
• Recipe Tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

There are many great reasons to make mango corn salsa! Here are just a few:

• This mango pico de gallo is a perfect combination of sweet, spicy, and savory flavors. The sweetness of the mangoes pairs well with the savory flavors of the corn, onion, and the heat from the jalapeños.
• You only need a few ingredients and minimal prep time for this recipe, making it a great option for busy weeknights or last-minute gatherings.
• You can serve it up in a variety of ways, including as a dip for tortilla chips, a topping for tacos, or a side dish. We love that it's an easy way to add a pop of flavor to our meals.
• Mangoes are a great source of vitamins and antioxidants, while sweet corn is a good source of fiber and protein. This dish is also low in fat and calories.
• The bright colors and refreshing flavors of corn mango salsa make it a great addition to any summer meal or picnic.
• It's a popular dish that is sure to impress your guests. We often bring it to potlucks or parties.
• You can adjust the spiciness of the salsa to your liking by adding more or less jalapeño pepper. You can also experiment with different ingredients to create your own unique variation.

Ingredients

• Mango. Ripe but firm mango is key. If it's too soft, it turns to mush. Ataulfo or Kent mangoes work well. You can also use pre-cut mango from the store.
• Corn. Fresh, frozen, or canned all work. I like to grill fresh corn if I have time. Canned is fine, just drain it well.
• Red onion. Adds bite and crunch. You can soak it in cold water for 10 minutes to mellow it out.
• Red bell pepper. Adds color and crunch. Yellow or orange also work.
• Jalapeño. Adds heat. For a milder salsa, remove the seeds and membrane. For more kick, keep them in or use serrano.
• Cilantro. Adds freshness. If you're not a fan, flat-leaf parsley is a decent substitute.
• Lime juice. Brightens everything up. Use fresh juice, not bottled.
• Salt. Just enough to bring it all together.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this easy mango corn salsa recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Dice the fresh mango into small cubes and add to a bowl along with the corn.

Finely dice the red bell pepper and red onion and add them to the bowl.

Finely dice the jalapeños. If you like it milder, be sure to remove the seeds and white membrane from the jalapeño peppers. Finely chop the cilantro and add both to the bowl along with the salt and lime juice.

Gently mix it all together, cover the bowl, and refrigerate for at least 30 minutes.

Gently mix again and serve.

Serving Suggestions

1. As a dip: Fresh salsa is a classic dip for tortilla chips, but you can also use it as a dip for raw veggies, pita chips, or crackers.
2. As a topping: Fresh salsa is a great topping for tacos, burritos, quesadillas, or any other Mexican-inspired dish. You can also use it as a topping for grilled meats or seafood.
3. In salads: Fresh salsa adds a burst of flavor to any salad, whether you're using it as a dressing or just as an extra ingredient. Try adding it to a green salad or a grain-based salad.
4. In soups: Fresh salsa can be added to soups and stews to add flavor and a bit of spice. It works particularly well in Mexican-inspired soups like tortilla soup or black bean soup.
5. With Fish: This sweet/spicy salsa is great with fish tacos, or try it on Salmon Kabobs, Fish Tacos, or Pan Seared Scallops with Lemon Butter.
6. In omelets or scrambled eggs: Fresh salsa can be used as a filling or topping for omelets or scrambled eggs. It adds a burst of flavor and color to your breakfast.
7. In burgers or sandwiches: Fresh salsa can be used as a topping for burgers or sandwiches. It adds a fresh and zesty flavor to the dish. Try it with a burger made from Salmon Patties!
8. In grain bowls: Fresh salsa can be used as a dressing or topping for grain bowls. It adds flavor and a bit of heat to the dish.

Variations

1. Add diced avocado for creaminess.
2. Use grilled corn for a smoky flavor.
3. Add black beans to bulk it up.
4. Use serrano or habanero for more heat.
5. Add a handful of diced cucumber for crunch.
6. Stir in a splash of orange juice for extra sweetness.
7. Mix in diced pineapple for a tropical twist.
8. Try green onions instead of red onion.
9. Add chopped mint for a cooler flavor profile.
10. Use lemon instead of lime if that's what you have.

Serving suggestions

1. With tortilla chips as a dip.
2. As a topping for grilled chicken or fish.
3. Inside fish or shrimp tacos.
4. Over grilled tofu or tempeh.
5. On top of a green salad.
6. As a side dish at BBQs or picnics.
7. Spooned over rice bowls.
8. On avocado toast with feta.
9. With eggs and toast for a brunch plate.
10. As a colorful topper for pulled pork sandwiches.

Storage, freezing, and make-ahead

• Storage: Keep it in an airtight container in the fridge. It'll stay fresh for 3 days.
• Make-ahead: You can make this the day before. In fact, the flavors improve with a bit of time.
• Freezing: Not recommended. Mango and cilantro don't freeze well in salsa form. The texture will be off when thawed.

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