Corn mango salsa is a bright, fresh, and flavorful recipe made with sweet mango, crisp corn, juicy tomato, red onion, jalapeño, lime juice, and cilantro. It has the perfect balance of sweet, savory, tangy, and lightly spicy flavors, making it a healthy salsa that works for almost any occasion. Serve it with tortilla chips, spoon it over tacos, or add it to a burrito bowl for a colorful finishing touch.
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If you enjoy fresh snacks that feel light but still taste exciting, this mango corn salsa recipe is a great one to keep on hand. The combination of juicy fruit and crunchy vegetables gives every bite a mix of texture and flavor. It is oil-free, naturally low in fat, and made with simple ingredients you can feel good about serving. It is similar to pico de gallo, but the mango adds a sweet, tropical flavor that makes the salsa extra special. This recipe is especially good for parties, warm-weather meals, cookouts, taco nights, or any time you want a quick homemade salsa with fresh ingredients.
Why you’ll love corn mango salsa
Healthy – This corn mango salsa is made with fresh produce and simple seasonings. It is naturally vegan, gluten-free, low in calories, and full of color. The mango, corn, tomato, onion, jalapeño, lime, and cilantro bring vitamins, minerals, and fiber to the bowl without the need for heavy dressings.
Easy to make – This recipe comes together quickly with basic kitchen tools. All you need is a knife, cutting board, pot if using fresh corn, and a mixing bowl. Once the ingredients are chopped, everything is stirred together and ready to serve.
Versatile – Corn mango salsa can be used in many different ways. Scoop it with tortilla chips, spoon it over tacos, serve it with fish, add it to burrito bowls, or use it as a fresh side dish. You can also customize it with ingredients you already have, such as red bell pepper, black beans, avocado, or green onion.
Refreshing on a warm day – Fresh mango and sweet corn make this salsa especially refreshing during warmer months. When corn and mango are in season, their natural sweetness brings out the best flavor in this simple recipe.
Ingredients to make corn mango salsa
Mango, peeled and chopped – Choose a ripe mango for the best flavor. A sweet, juicy mango is what gives this salsa its bright and fruity taste.
Red onion, chopped – Red onion adds color, crunch, and sharp flavor. If needed, white or yellow onion can be used instead.
2 ears fresh corn on the cob or 1 cup frozen corn – Fresh corn is ideal when it is in season because it is naturally sweet and crisp. Frozen corn also works well when fresh corn is not available.
Roma tomato, chopped – Roma tomatoes are a good choice because they are less watery than some other tomatoes. This helps keep the salsa fresh without making it too liquidy.
Jalapeño pepper, seeded and finely chopped – Jalapeño adds a gentle kick. For more heat, you can use a serrano pepper. If you do not have fresh peppers, a small pinch of cayenne can add spice.
Fresh lime juice – Lime juice brings the ingredients together and adds a bright, tangy flavor. One lime is usually enough for this recipe.
Pinch of salt – Salt helps enhance the natural flavor of the fruit and vegetables.
Fresh cilantro for garnish – Cilantro adds freshness. Use as much or as little as you like, depending on your taste.
How to choose the best mangos for this recipe
For the best corn mango salsa, choose a mango that is ripe, fragrant, and slightly soft when gently pressed. Mangoes come in different colors, sizes, and varieties, so color alone is not always the best way to judge ripeness. Instead, hold the mango in your hand and check the texture. It should give slightly under light pressure, similar to a ripe avocado or peach. Avoid mangoes that are rock hard unless you plan to let them ripen at room temperature for a few days. A ripe mango adds the sweet, juicy flavor that makes this salsa taste fresh and balanced.
How to make corn mango salsa
Step 1. If using fresh corn on the cob, bring a large pot of salted water to a boil over medium-high heat. While the water heats, remove the husks and silk from the corn. Once the water is boiling, carefully add the corn and cook until the kernels are bright yellow, about 4 to 5 minutes.
Step 2. Remove the corn from the pot and let it cool. Once cool enough to handle, slice the kernels off the cob and set them aside while you prepare the remaining ingredients.
Step 3. Add the mango, corn, red onion, tomato, jalapeño, lime juice, salt, and cilantro to a medium bowl. Stir until everything is well combined. Serve immediately with tortilla chips, or chill in the refrigerator before serving.
How spicy is corn mango salsa?
The spice level depends mostly on the jalapeño. This recipe is written to be mild enough for a variety of tastes, including both kids and adults. For a milder salsa, remove the seeds and ribs from the jalapeño before chopping it. Jalapeños with smoother skin are often milder, while peppers with more wrinkles can have stronger heat. If you prefer a spicier mango corn salsa, leave in some of the seeds or swap the jalapeño for a serrano pepper.
Ways to enjoy this mango salsa recipe
There are many delicious ways to serve corn mango salsa. Its fresh flavor pairs well with seafood, chicken, tacos, bowls, and simple appetizers. It adds sweetness, crunch, acidity, and color to meals without making them feel heavy.
- Serve it with tortilla chips as a fresh appetizer or snack.
- Spoon it over crab cakes for a sweet and tangy topping.
- Add it to shrimp tacos, chicken tacos, or burrito bowls.
- Use it as a side salad with salmon or another type of fish.
- Serve it with marinated chicken breasts, either on top or on the side.
Must Try Variations
- Grill the corn before adding it to the salsa for a smoky grilled corn mango salsa. The charred kernels add extra depth and pair beautifully with lime and cilantro.
- Add more fresh ingredients such as red bell pepper, green onion, fresh garlic, or another favorite fruit.
- Make mango corn avocado salsa by stirring in chopped ripe avocado just before serving. It adds creaminess and healthy fats.
- Increase the heat with habanero pepper for a spicy mango habanero salsa. Avocado can help balance the heat if you choose this variation.
Storing corn mango salsa
Store mango corn tomato salsa in an airtight container in the refrigerator for up to 3 days. Keep in mind that the mango will continue to soften as it sits, so the salsa is best enjoyed fresh or within the first day or two. Stir before serving to redistribute the lime juice and juices from the fruit and vegetables. Freezing is not recommended because the mango and tomato can become very soft and mushy after thawing.
Other Must Try Recipes
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Corn Black Bean and Feta Dip
Redneck Caviar
Healthy Corn Mango Salsa
Kate
Ingredients
- 1 mango, peeled and chopped
- ½ red onion, chopped
- 2 ears corn on the cob, or 1 cup frozen corn
- 1 jalapeño, seeded and finely chopped
- 1 Roma tomato, chopped
- 1 lime, juiced
- pinch of salt
- fresh cilantro for garnish
Instructions
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If using fresh corn on the cob, bring a large pot of salted water to a boil over medium-high heat. Remove the husks and silk from the corn. Add the corn to the boiling water and cook until the kernels are bright yellow, about 4 to 5 minutes.
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Remove the corn from the pot and let it cool. Once it is cool enough to handle, slice the kernels from the cob and set them aside.
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Add the corn, mango, red onion, jalapeño, tomato, lime juice, salt, and cilantro to a medium bowl. Stir until well combined. Serve right away with tortilla chips or chill before serving.