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–+ servings

Corn Mango Salsa

Carissa Erzen
This simple and quick corn mango salsa is perfect as a healthy snack or a flavor-packed side dish. The sweet and tangy flavors pair well with everything from tacos and burgers to salad and chips.
5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 10 servings
Calories 167 kcal

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.

Nutrition

Serving: 1servingCalories: 167kcalCarbohydrates: 32gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 110mgPotassium: 127mgFiber: 4gSugar: 20gVitamin A: 4030IUVitamin C: 18mgCalcium: 22mgIron: 2mg
Keyword corn mango salsa
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