This simple and quick corn mango salsa tastes delicious with everything from tacos and burgers to salad and corn chips. Back in my early twenties, I grew corn on a farm I worked at in Washington. The fresh corn was so sweet, we ate it right off the stalk! In this recipe, I've showcased the natural sweet flavor of corn, balanced with sweet mango, zesty lime, and crunchy bell peppers.
The bright, fresh flavors of this corn mango salsa are perfect for summer. But you can easily make this salsa year round with frozen corn and frozen mango!
I'm telling you, the sweet mango + corn tastes delicious with the tangy lime juice. And the creamy avocado is balanced by the diced crunchy bell peppers in this harmonious salsa side dish. Like, it's so good that I sometimes end up eating it by the spoonful out of a bowl!
Now listen - I love dolloping heaps of this salsa on my spicy shredded chicken tacos, and Thai chicken tacos with peanut sauce. It's also great for parties or date-night-in as an appetizer with tortilla chips.
Why You'll Love this Salsa
- It only requires 8 simple ingredients.
- You can have this salsa ready in just 15 minutes.
- This recipe is super versatile & tastes great with tacos, fish, salad, nachos, burgers, rice and bean bowls, you name it!
Ingredients
- Mango - You can use either fresh mango or frozen & thawed mango.
- Corn - You can use either fresh corn cut off the cob, or frozen & thawed corn kernels.
- Avocado - Use fresh avocados, since frozen avocados won't add the same tasty flavor. I also tested this corn mango salsa without avocado, and it's still deliciously creamy, so you can leave it out if you don't have ripe avocados available.
- Bell pepper - I recommend using a red or orange bell pepper, since a yellow one will blend in with the colors of the corn and mango.
- Cilantro - If you don't like cilantro, you can substitute fresh parsley.
- Olive oil
- Lime juice - You could use lemon juice in a pinch, but the flavor of lime juice is more traditional to Mexican salsa, which inspired this recipe.
- Salt
How to Thaw Frozen Corn in the Microwave
If you use bagged frozen corn kernels instead of fresh corn, you can thaw it quickly and easily in the microwave.
- Place the frozen corn kernels in a microwave safe dish.
- Cover with ½ inch of water.
- Microwave on high for about 5 minutes.
- Stir and drain any excess liquid.
Let's Make this Salsa in 3 Easy Steps
- Dice: Peel and dice the mango and avocado. Dice the bell pepper. Remove the woody stems from the cilantro and roughly chop the leaves.
- Mix: Combine the diced mango, corn kernels, diced avocado, diced bell pepper and cilantro leaves in a medium bowl.
- Season: Add the olive oil, lime juice and salt. Stir to combine, and serve fresh!
Recipe Tips
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Ripe Mango: Use ripe mango and ripe avocado for the best flavor and creamy texture. Unripe fruit will be hard and bitter.
- Dicing: Dice the fruit and vegetables small and evenly. This will help keep the texture uniform.
- Salt: Use kosher salt, sea salt, or non-iodized table salt. Iodized table salt can add a bitter flavor to your salsa.
Hungry for more salsa recipes? Try my mild roasted chili corn salsa!
Mango Madness - Tips for Mangos
Picking a Good Mango
The best way to pick a ripe mango is by feeling it. Ripe mango will be slightly soft. If it's rock hard, it isn't ripe yet. If it's mushy, it's overripe. The skin should look smooth, not wrinkled or bruised. The overall color of a mango doesn't determine it's ripeness - it can vary from green to yellow to red.
How to Ripen a Mango
Mangoes will naturally ripen if left at room temperature after 2 to 3 days. To ripen mango faster, place your mango in a brown paper bag with a banana or apple. The ethylene gas emitted by these fruits will help speed up the ripening process, which is a hack I use to ripen berries quickly too.
How to Cut a Mango
My favorite way to cut a mango is by using a big metal spoon or a drinking glass to scoop all the ripe mango out of each half, then dice it on a cutting board.
What to Serve with Mango Corn Salsa
Corn Mango Salsa
Ingredients
- 1½ cups diced mango (from about two medium ripe mangoes)
- 1½ cups corn kernels (from about 2 ears of corn)
- 1 cup diced avocado (from about 1 medium ripe avocado)
- ½ cup diced orange or red bell pepper (from about ½ a medium bell pepper)
- ¼ cup cilantro leaves, roughly chopped
- 1 tablespoon olive oil
- 2 tablespoon lime juice, freshly squeezed (from about 1 whole lime)
- ¼ teaspoon salt
Instructions
- Combine the diced mango, corn kernels, diced avocado, diced bell pepper and cilantro leaves in a medium bowl.
- Add the olive oil, lime juice and salt. Stir to combine.
- Serve fresh. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Grill or roast your corn before adding it to the salsa for a smoky flavor.
- Dice the fruit and vegetables small and evenly. This will help keep the texture uniform
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you don't have fresh mango available, diced frozen mango will work too. Allow them to thaw in the fridge overnight and drain any excess liquid.
- If you don't have fresh corn available, frozen corn and canned sweet corn also work in this salsa recipe.
Lina
That's a true fiesta dish! My family loved it!