This easy mango corn salsa is tangy, sweet, and bursting with fresh flavors. Ready in just 5 minutes, it’s perfect for pairing with tortilla chips, tacos and more!
I’m obsessed with how delicious this fresh mango corn salsa is. It's truly the ultimate summer salsa - it’s light, refreshing, and made with simple ingredients. The sweet, juicy mango perfectly balances the fiery kick of the jalapeno, creating the perfect combination that’s absolutely irresistible.
Plus, it pairs well with nearly everything: other fun dips like guac, a bag of chips, shrimp tacos, a margarita, and so much more. Whether it's Cinco de Mayo, you’re lounging by the pool, hosting a BBQ, or need a quick appetizer, this recipe will be your new go-to.
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Why you'll love this recipe
- Quick & easy: it comes together in one bowl in just 5 minutes!
- Healthy ingredients: this salsa is made with simple, fresh ingredients.
- You can easily double, triple, or even quadruple this recipe for larger gatherings or dinner parties. It’s a crowd-pleasing dip that’s sure to disappear quickly!
- Customizable: this recipe is great as is but it's easy to make your own by removing or adding other ingredients, such as tomatoes, black beans or avocado.
- Perfect for meal prep: stays fresh for up to 3 days, making it great for prepping ahead of time. Plus the flavor only improves the longer it sits!
Equipment
You don't need anything special, just basic kitchen tools that you likely already have:
- Cutting Board
- Mixing Bowl
- Chef's Knife
- Spoon or spatula for mixing
Ingredients
- Mangos: Fresh, ripe mangos are key to the best homemade salsa. If you’re short on time, pre-cut store-bought mangos work too. Don’t forget to remove the skin! If you can't find any fresh mangos, you could also thaw frozen mangos, as they're frozen when they're ripe!
- Corn: fresh sweet corn is best but canned or even frozen corn kernels works perfectly when corn is out of season. Grilling or pan frying the corn adds another layer of flavor to the salsa.
- Bell pepper: adds a delightful crunch and mild sweetness. I used red bell pepper, but a yellow, orange or green bell pepper will also work.
- Red Onion: brings a subtle sharpness and crunch to balance the flavors.
- Cilantro: fresh cilantro adds that herbaceous flavor that rounds out any good salsa. If you think cilantro tastes like soap, feel free to leave it out or replace it with another fresh herb, like parsley.
- Jalapeño pepper: for the perfect kick. Remove the seeds for moderate heat, or leave the seeds in for extra spice!
- Lime: lime juice adds a tangy, zesty brightness that ties all the flavors together. Fresh lime juice is best over bottled lime juice, but it'll work in a pinch!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Adjust the spice level: if you prefer more heat, add more jalapeno or swap the jalapeño for a habanero. If you'd like it less spicy, either reduce the amount of jalapeno or remove it altogether. You could also use something you have more control over like chili powder or red pepper flakes.
- For a milder taste you can replace the red onion with either a yellow onion or white onion.
- Change up the add-ins: add in black beans, cherry tomatoes or roma tomatoes or diced avocado to balance the heat and change up the texture and flavor or the salsa.
- Swap some or all of the mango for pineapple for a sweeter salsa.
- Get more depth of flavor from the corn by either grilling fresh corn cobs on the barbecue or pan frying corn kernels over medium-high heat until golden or charred before adding it to your salsa.
- Not a fan of cilantro? Either leave it out or use any fresh herb of your choosing, like parsley. This will change the flavor of the end result slightly!
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- Add all the ingredients to a large bowl and gently toss to combine.
- For the best flavor, let the salsa sit for at least 15 minutes before serving. Serve with tortilla chips and enjoy!
Serving Suggestions
There are so many different ways you can serve this mango and corn salsa. Here are some of my favorite ways:
- By itself: as a delicious dip paired with your favorite tortilla chips or raw veggies like celery, carrots, bell peppers, cherry tomatoes or cucumbers for a healthy snack.
- As a condiment: dollop this on top of your favorite Mexican recipes like fish tacos, mushroom tacos or quesadillas, burgers, nachos, burrito bowls or buddha bowls to take them all to next level!
- Paired with your favorite fish, such as salmon, cod, and halibut, as well as scallops, and shrimp, margaritas and mexican elote!
- Use leftovers to make a flavorful avocado toast.
Expert Tips
- Let it rest. Allow the salsa to sit for at least 15 minutes before serving. This helps the flavors meld and develop for the best taste.
- Choose ripe mangos! Make sure your mangos are ripe and sweet for the best balance of flavors. Avoid ones that are too firm or underripe. Here are some tips for picking a ripe mango:
- Look for mangos that are turning yellow or completely yellow or have reddish-orange colors. This varies by variety but green ones are typically not ripe yet.
- Gently press or squeeze the mango, it should give slightly it's ripe. If it is hard, it is not ripe. You also don't want it to be too soft or mushy (or have any bruises) because then it's overripe.
- If you smell the stem of the mango and it smells sweet, you are good to go! If it doesn't smell or smells piney, it's not ripe yet. If it smells sour or like alcohol, it's overripe.
- Use a citrus squeezer to get the most juice out of your limes.
Storage
Refrigerator: For the best results, store leftover corn mango salsa in the refrigerator for up to 3 days. Store in an airtight container or cover the mixing bowl with aluminum foil to maintain freshness.
Freezer: I don't recommend freezing this salsa, as the textures will change when it thaws.
FAQ
Yes. For best results, let the frozen mango completely thaw at room temperature or overnight in the refrigerator before cutting into small pieces and using in the salsa.
The average mango takes about 4-5 days to ripen naturally at room temperature when sitting on the counter. If you need your mango to ripen faster than that, place it in a paper bag on the counter at room temperature. It should be ripe in 1-2 days.
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📖 Recipe
Mango Corn Salsa
Equipment
- Mixing Bowl
- Chefs Knife
- Cutting Board
- Spoon
Ingredients
- 2 ripe mangos peeled, pitted and cubed
- 1 cup corn kernels fresh, frozen, or canned (drained and rinsed)
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 jalapeno pepper seeded and minced
- ¼ cup fresh cilantro finely chopped
- 1-2 limes freshly squeezed, or to taste
- ½ teaspoon salt or to taste
Instructions
- Add all the ingredients to a large mixing bowl and gently stir to combine.2 ripe mangos, 1 cup corn kernels, ½ cup red bell pepper, ¼ cup red onion, 1 jalapeno pepper, ¼ cup fresh cilantro, 1-2 limes, ½ teaspoon salt
- For the best flavor, let the salsa sit for at least 15 minutes before serving.
- Serve chilled with tortilla chips or as a topping for tacos, burrito bowls and more!
Katie says
Made this for cinco de mayo and it was sooo good with chips and on top of shrimp tacos! Obsessed
Lauren Casolaro says
So glad you loved it!!
John says
This is incredible! Will definitely be making again and bringing to bbqs
Lauren Casolaro says
So glad you loved it!