Mango Corn Salsa

Sweet, spicy, and crunchy, this fresh mango corn salsa recipe is summer in a bowl! Enjoy it on its own, with tortilla chips, or over protein like chicken or fish.

Very similar to cowboy caviar but with added sweetness from mango, chopped Corn Mango Salsa is the perfect summer salsa to enjoy at home or to bring for events. It is brightly flavored and and I guarantee it's about to become a new favorite.

All of the fresh ingredients like mango, corn, avocado, peppers, and lime, come together for a crunchy bite. In fact, this stuff is so good it can be eaten as a salad or as a condiment.

This fruit salsa is a crowd pleaser that will leave a wide variety of dietary needs satisfied. It is naturally gluten free, dairy free, nut free, and vegan.

Ingredients

• Mango- A ripe mango will be firm to the touch, but give slightly when you press into it, similar to an avocado. 
• Corn- Fresh, frozen, or canned corn all work. If using canned corn, make sure to drain well. 
• Jalapeno- Jalapeno adds a bit of kick, but nothing too overpowering. If you want less heat, you can remove the seeds or omit the jalapeno entirely. 
• Red bell pepper- I like red for the variety of color it adds to the salsa, but any bell pepper will work.
• Red onion-Dice it small so no bites are overpowering. For lighter onion flavor, you can substitute green onion.
• Avocado- An avocado that is ripe but not mushy will work best. If you have extra ripe avocado, try this 4 ingredient guacamole recipe. 
• Fresh cilantro- Cilantro is a real flavor enhancer so I wouldn't skip it. 
• Fresh lime juice- This adds some zip to the dish!

Optional add ins

Add black beans for some protein.

How to make Mango Corn Salsa

Step 1. To prepare mango, peel and cut in around the middle in large chunks, avoiding the tough core. Dice the mango chunks into small, consistently sized pieces. In a large mixing bowl, add diced mango, avocado, drained corn, minced jalapeno, diced red onion, and diced red bell pepper. Stir to combine.

Step 2. Add in salt and lime juice. Stir to coat vegetables.

Recipe Tips

• Chopping up everything in small, fairly consistently sized pieces is key. The only thing you will likely want smaller than the rest is the jalapeno. This is the same advice I give when making chopped veggie salads, like this Israeli salad. Not only does it make the dish taste its best, it makes it more visually appealing as well. 
• Avocado is the first thing to lose its color and consistency. Save this ingredient until the very end if brining to an event, and add just before serving.
• Can't get your hands on fresh ripe mango? No problem! Frozen, thawed mango will work great. Just make sure to chop it well before adding to the mixing bowl. 
• This easy mango corn salsa is just itching to be made with fresh summer produce! Anything you have that is garden fresh will only taste that much better.

What type of corn should you use?

In most cases, I use frozen corn or canned corn when making this dish.

I'm a midwestern girl and we are known for our sweet corn on the cob. If you are able to get your hands on quality, fresh corn, go ahead and use that. Boil (or grill, charred corn would be amazing in this!) and then cool and cut corn kernels off of the cob.

How to store Avocado Mango Corn Salsa

Because this salsa is so fresh, and contains avocado, you are going to want to serve it right away. The lime juice will help some with color preservation, but I suggest eating it up in one to two days, for best taste. The salt will make some of the juices pull out from the veggies, so the longer it sits, the more liquidy it gets.

If you are bringing this to an event, I suggest assembling everything, except for the avocado. Bring those separately, and peel, pit, and dice them immediately before serving.

How to serve

Serve this fresh chopped salsa with your favorite tortilla chips. I suggest a sturdy chip to best scoop up a more hearty chopped salsa, such as this one.

This salsa can also be served as a salad.

Lastly, try serving this on top of a grilled chicken breast, on jerk chicken wraps, fish tacos, or air fryer salmon filets for the perfect light summer dinner!

Looking for more fresh summer recipes?

• Red Robin Copycat Ensenada Chicken Platter
• Sweet Corn and Arugula Salad
• Steak Fajita Taco Salad
• Elote Bowl

Mango Corn Salsa

Sarah Baumeister

Mango Corn Salsa is the perfect summer salsa to enjoy at home or for events. It's healthy, fresh, fruity, and a crowd-pleaser.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course sides

Cuisine Mexican

Servings 8 servings

Calories 101 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup corn frozen or canned
• ▢ 1 jalapeno minced
• ▢ 1 red bell pepper small dice
• ▢ 1 avocado cubed
• ▢ ½ tsp. salt
• ▢ 1 lime juiced
• ▢ 2 mangos peeled and diced
• ▢ ½ cup red onion small dice
• ▢ ¼ cup cilantro chopped

Instructions

 

• To prepare mango, peel and cut in around the middle in large chunks, avoiding the tough core. Dice the mango chunks into small, consistently sized pieces.
• In a large mixing bowl, add diced mango, avocado, drained corn, minced jalapeno, diced red onion, and diced red bell pepper.
• Stir to combine.
• Add in salt and lime juice. Stir to coat vegetables.

Notes

• Make sure that the black beans are very well rinsed and drained. If not, your salsa will be mushy and cloudy.
• Chopping up everything in small, fairly consistently sized pieces is key. The only thing you will likely want smaller than the rest is the jalapeno.

Nutrition

Serving: 1gCalories: 101kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 123mgPotassium: 310mgFiber: 4gSugar: 9gVitamin A: 1136IUVitamin C: 47mgCalcium: 16mgIron: 0.4mg

Tried this recipe?Let us know how it was!

This recipe has been shared on Meal Plan Monday.