If you’re craving a taste of summer this delicious and vibrant mango corn salsa will definitely hit the spot! This salsa is the perfection mix of sweet, tangy and spicy flavors, bursting with fresh, seasonal ingredients. The chunks of perfectly ripe mango add a touch of sweetness, while the corn provides a delightful crunch. Avocado adds a creamy touch and is perfectly balanced by the bright acidity of fresh lemon juice.
This versatile salsa is more than just a dip for chips! It elevates tacos, adds a refreshing touch to grilled chicken or fish and complements all your favorite summer dishes. Made with wholesome, real ingredients, it’s dairy free, gluten free, and vegan-friendly, making it a crowd-pleaser for any gathering. Ready in under 10 minutes, this salsa is the perfect way to add a burst of flavor to your meals with minimal effort. So ditch the store-bought stuff and whip up a batch of this easy, nutrient-dense salsa for a taste of summer sunshine in every bite!
Why You’ll Love This Salsa
It is so vibrant and flavorful!
This mango corn salsa is so easy to throw together.
It is perfect for summer gatherings or BBQs.
This salsa is kid-friendly due to it having little to no spice.
This recipe is naturally gluten free, dairy free and allergy-friendly.
It is super versatile and can be added to tacos, used as a dip or paired with a protein.
This recipe is packed with fresh and seasonal ingredients.
Equipment Needed
All you need to make this mango corn salsa is a knife, cutting board, bowl and spoon.
Ingredients Needed
Mango: Mango is the star of this mango corn salsa and gives it a delicious sweet flavor!
Red Onion: Red onions have a sharper, more pungent flavor compared to sweet yellow onions. This adds a welcome contrast to the sweetness of the mango and other fruits in the salsa.
Avocado: Avocado adds creaminess to this mango corn salsa.
Peppers: Peppers introduce a savory element that balances the sweetness of the mango and other fruits.
Corn: My favorite way to make this is to grill corn on the cob and cut it off the cob!
Cilantro: ilantro has a bright, citrusy, and slightly peppery flavor that complements the sweetness of the mango and other fruits in the salsa.
Salt: I like using flaky sea salt in this salsa!
Lemon Juice: Lemon juice adds a bright, citrus touch to this salsa.
Step-By-Step Instructions
Step 1: Gather your ingredients.
Step 2: Chop your fruit and vegetables into small pieces.
Step 3: Add fruit and vegetables to a bowl and sprinkle with salt, cilantro and lemon juice. Mix and enjoy!
How to Pick A Mango
Picking the perfect mango isn’t about color, but about feeling and sniffing! Here’s how to choose a ripe mango bursting with flavor:
- Ditch the color test: Many mango varieties have different ripening colors. Don’t be fooled by a beautiful red or yellow blush – some stay green even when perfectly ripe.
- The squeeze test is key: Gently apply pressure with your thumb. A ripe mango will give slightly, but shouldn’t feel mushy. If it’s rock-hard, it needs more time.
- Give it a sniff: The stem end is your friend! Ripe mangoes have a wonderful fragrance. If you catch a hint of sweetness, that’s a good sign. Unripe ones won’t have much smell and overripe ones might have a sour or fermentation scent.
- Skip the soft spots: A slight give is okay, but avoid mangoes with large bruises or soft spots. These could indicate damage or overripeness.
How to Cut A Mango
Lay it flat: Place the mango on a cutting board.
Cut off the ends: Slice off a thin piece from the bottom and top of the mango, creating a flat surface for stability.
Cut off the cheeks: Similar to slicing for slices, carefully cut downward along either side of the pit, removing the flesh. Dice the flesh: Lay the mango cheek flat and dice the flesh into cubes, following the grid pattern you created with your knife (optional), or simply cube it without following a pattern.
Extract flesh from the pit: The center piece with the pit will still have some usable flesh. Carefully cut around the pit to remove any remaining mango, then cube it.
Storage
Store this mango corn salsa in the refrigerator for 3-4 days in an airtight container.
Variations
Fruit: I used mango and avocado in this mango corn salsa recipe but feel free to add other fruits in as well! Some fruits that would be delicious in this salsa are strawberries, pineapple, papaya and peaches.
Vegetables: I used bell pepper, red onions and corn. Feel free to add additional vegetables like cucumbers, jalapeño, tomatoes or green onions.
Spices: Add additional spices to this mango corn salsa for an extra kick!
How to Serve
Dip with Chips: This is the classic way to enjoy mango salsa. You can use store bought tortilla chips, baked homemade ones or even plantain chips for a fun twist.
Topping for Dishes: Mango salsa’s versatility shines here! Pair it with tacos, burrito bowls, salads, grilled meats and fish or stuffed peppers!
Recipe FAQ
What do you eat with mango corn salsa?
Serve mango corn salsa with tacos, burrito bowls, salads, grilled meats and fish or in stuffed peppers!
What is mango corn salsa made of?
I made my version out of mango, red onion, avocado, bell peppers, corn, cilantro, sea salt and lemon juice!
Can I use frozen mango?
Yes, you can definitely use frozen mango for this recipe. Just make sure to let it thaw first!
Do I have to add cilantro?
If you do not like cilantro, feel free to skip it!
Can I make mango corn salsa ahead of time?
Yes, you can definitely make this ahead of time!
What can I substitute for cilantro in this salsa?
Feel free to substitute parsley, basil, dill or cumin for some extra flavor.
How can I ripen my mango faster?
To ripen a mango faster, place it inside of a paper bag. This process typically takes 1-2 days.
Related Recipes
Be sure to try these summer recipe ideas next:
If you make this mango corn salsa and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Mango Corn Salsa
Equipment
- 1 bowl
- 1 knife
- 1 cutting board
Ingredients
- 1 large mango
- 1/2 red onion
- 1 cup grilled corn
- 1 avocado
- 5 mini peppers
- 1 tbsp cilantro
- dash salt
- 2 tsp lemon juice
Instructions
- Gather your ingredients.
- Chop your fruit and vegetables into small pieces.
- Add fruit and vegetables to a bowl and sprinkle with salt, cilantro and lemon juice. Mix and enjoy!
Leave a Reply