Corn mango salsa combines fresh corn and sweet mango with other colorful veggies to make a delicious but healthy salsa that's versatile. The salsa is tossed with lime juice giving it a vibrant flavor. Enjoy with tortilla chips, on a taco, or even in a burrito bowl.Jump to Recipe
Who doesn't love a healthy, guilt free snack that can be enjoyed at any time of day? The mix between juicy fruit and veggies is the perfect balance between sweet and savory. It's olive oil free, fat free, and so good. I like to compare this salsa to pico de gallo because there's a lot of the same ingredients plus the addition of mango which adds the perfect sweetness. This recipe is perfect for parties, warm weather, or just any time you're craving a delicious snack.
Why you’ll love corn mango salsa
Healthy - This salsa is made with only fresh seasonal ingredients. It’s low calorie and packed with a lot of vitamins, minerals and fiber. Did I mention this salsa is also vegan and gluten free? It's perfect to make for those with diet restrictions.
Easy to make - It’s so simple and can be thrown together in minutes. All you need is a knife, cutting board, and a large bowl.
Multi purpose - There are so many ways to use corn mango salsa simply dip with chips or add to a burrito bowl for added sweetness and kick. You can even add to this recipe and make it your own. Consider adding red bell pepper, black beans, or other veggies, fruit, or legumes that you may have on hand.
Refreshing on a warm day - As the days get longer and warmer a refreshing fruit and veggie salsa like this one is perfect for a light snack and it’s sure to cool you down. Eating fresh mango and sweet corn while they're in season enhances the flavors
Ingredients to make corn mango salsa
Mango (peeled and chopped) - Be sure to choose a ripe mango for the best results. More details on choosing the perfect mango later on.
Red onion (chopped) - Red onion has such a beautiful color and it adds so much flavor to the salsa. If you don't have red onion, white onion or yellow onion can be substituted.
2 fresh corn on the cob or 1 cup frozen corn - Using raw corn on the cob while it's in season is a no brainer because of it's sweetness. Because it's so good one ear of corn is just not enough.
Roma tomato (chopped) - I chose roma tomatoes for this recipe because they have lower water content so when they're added with the juicy mango and other ingredients, everything doesn't get too watery.
Jalapeño pepper (chopped finely) - Adds a little heat to the salsa. Serrano pepper can be substituted but it's a little more spicy than a jalapeño. Don't have jalapeño peppers on hand but still want some heat? Add a little cayenne pepper.
Lime juiced - Fresh lime juice is best for this recipe, I find that one lime is enough to flavor the mango corn salsa recipe.
Pinch of salt - To enhance flavors
Fresh cilantro for garnish - Use as much or as little as you'd like. I love to take a big handful and chop it real small and add it in.
How to choose the best mangos for this recipe
When it comes to the mangos you want to find one that's ripe and juicy. Without this the salsa will be lacking that delicious sweet element. There are many different types of mangos that vary in shape and color. Because of this, it's hard to tell how ripe the mango is just by looking at it. The best way to choose the right mango for this recipe is to hold it. Feel for flesh that's tender and gives when it's pressed softly. Avoid mangos that are as hard as a rock unless you're willing to let it ripen at room temperature for a few days.
How to make corn mango salsa
Step 1. If using corn on the cop heat a large pot of salted water over medium-high heat. While the water is heating, peel the outer layers of the corn to reveal the kernels. Once the water starts boiling gently place the corn on the cob into the pot and let cook until the corn kernels are bright yellow. About 4-5 minutes.
Step 2. Once the corn is done, remove from the pot and set aside to let cool. Once the corn has cooled, slice the corn kernels off of the cob and set aside while you prep the rest of the ingredients.
Step 3. In a medium bowl add all of the ingredients and stir until well combined. Serve immediately with tortilla chips or let cool in the refrigerator.
How spicy is corn mango salsa?
The heat in this salsa recipe really depends on how hot your jalapeños are. I prefer to make a more mild mango corn salsa so it can be enjoyed by both kids and adults. To achieve this I look for jalapeños that don't have many or any wrinkles on the flesh. The more wrinkles the hotter the pepper is. A smooth flesh tastes just like a green bell pepper with no heat. Keep this in mind the next time you're buying jalapeños.
Ways to enjoy this mango salsa recipe
There are so many ways to enjoy corn mango salsa. The fresh flavors of the salsa compliment many different foods and easily take them to the next level. Below are some examples of my favorite ways to serve the salsa.
- Enjoy on top of crab cakes
- Serve over top of shrimp tacos, chicken tacos or burrito bowls
- Use as a side salad with a delicious air fryer salmon recipe or with any other type of fish. Mango corn salsa for fish adds a brightness and sweetness that will be addicting.
- Serve with marinated chicken breasts either on top or as a side dish
Must Try Variations
- Consider grilling corn until there's grill marks and serving in the salsa to make a grilled corn mango salsa. This would add so much flavor especially if the roasted corn was brushed with a tangy lime cilantro butter as it grills. A grilled mango corn salad would compliment any dinner.
- Add other fresh ingredients to enhance flavor such as red peppers, fresh garlic, green onion, or any other type of your favorite fruit.
- Make this a mango corn avocado salsa by adding chopped ripe avocado. It adds healthy fats and creaminess to the recipe.
- Take the heat up a notch and use habanero peppers add that to the salsa with some avocado and there you've got a mango habanero salsa with avocado.
Storing corn mango salsa
The mango corn tomato salsa can be stored in an airtight container in the refrigerator for around 3 days in the fridge. Be aware that the longer the salsa is kept the more ripe and soft the mangos will become. They're typically not as appetizing the longer they sit. I don't recommend freezing the corn mango salsa because upon thawing the frozen mango salsa it will be very soft and have a mushy texture.
Other Must Try Recipes
Healthy Corn Mango Salsa
- 1 mango peeled and chopped
- 1/2 red onion chopped
- 2 corn on the cob or 1 cup frozen corn
- 1 jalapeno seeded and chopped finely
- 1 roma tomato chopped
- 1 lime juiced
- pinch of salt
- cilantro for garnish
- If using corn on the cop heat a large pot of salted water over medium-high heat. While the water is heating, peel the outer layers of the corn to reveal the kernels. Once the water starts boiling gently place the corn on the cob into the pot and let cook until the corn kernels are bright yellow. About 4-5 minutes.
- Once the corn is done, remove from the pot and set aside to let cool. Once the corn has cooled, slice the corn kernels off of the cob and set aside while you prep the rest of the ingredients.
- In a medium bowl add all of the ingredients and stir until well combined. Serve immediately with tortilla chips or let cool in the refrigerator.