Mango Corn Salsa
Make this refreshing Mango Corn Salsa with juicy mangoes, corn, and jalapeño. Great for summer BBQs, picnics, or as a dip or side dish.
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Servings: 6
Calories: 74kcal
Equipment
- Bowl
Ingredients
- 2 ripe mangoes diced
- ¾ cup corn frozen, fresh, or canned
- ¼ cup diced red onion
- 1 red bell pepper seeded and diced
- 1 jalapeño seeded and minced
- 3 tablespoons chopped cilantro
- 1 tablespoon lime juice
- ¼ teaspoon salt
Instructions
- Dice the fresh mango into small cubes and add to a bowl along with the corn.
- Note: Frozen corn should be thawed, fresh corn should be cooked, or canned corn should be drained.
- Finely dice the red bell pepper and red onion and add them to the bowl.
- Finely mince 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.
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Nutrition
Calories: 74kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 141mg | Potassium: 234mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1462IU | Vitamin C: 54mg | Calcium: 15mg | Iron: 0.4mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.