Quick and Easy Mango Corn Salsa

Mango Corn Salsa is loaded with fresh juicy mango, wholesome vegetables and jalapeño pepper, then tossed with tangy fresh lime juice. It’s a quick and easy recipe to make and naturally whole food plant based (WFPB), vegan and gluten-free. If you’re looking for sweet mango salsa made with fresh ingredients, this salsa recipe has it all. 

Tortilla chips beware! You’ve never seen anything like this fresh mango corn salsa. Quick and easy, this healthy recipe pairs well with so many recipes, including my Air Fryer Sweet Potato Fries, Vegan Tinga Tacos, Vegan Enchilada Casserole, grilled Portobello Mushroom Burger and my Grilled Carrot Dogs. It’s also great on vegan fish tacos. And just in case you need something to wash it down with, try my sugar-free Watermelon Agua Fresca, one of the most popular recipes on the blog.  

🥘 Ingredients For Mango Sweet Corn Salsa (With Substitutions)

• Mango – choose the ripest mango in the store. It should be red to yellow with minimal amount of green. It should also be firm, but have some give to it, like an avocado. Last but not least, a ripe mango will have a nice mango scent to it when you sniff it (yes, you must sniff it in the grocery store! )
• Red onion – red onion creates such a nice color contrast to the appearance of the salsa recipe, but it’s ok to substitute with white onion or yellow onion or any onion you have on hand.
• Corn – fresh corn off the cob is the healthier option, however, it’s ok to substitute for 1 cup of frozen or even canned corn. It’s best to remove frozen corn and place it in a bowl or cup and allow it to sit out while you’re preparing the rest of the ingredients. If using fresh corn, be sure to pull the husks of the ears of corn before purchasing to check out the corn kernels on the top part of the corn. They should be healthy looking and mildew-free. 
• Lime – fresh is best, but ok to use bottled lime juice or substitute with fresh lemon.
• Fresh Cilantro – choose fresh and green with no brown spots. If cilantro is unavailable, you may substitute with parsley or another fresh herb.
• Bell pepper – any color bell pepper works with this recipe. I like orange or red bell pepper because of the color contrast but green bell pepper will also work. 
• Jalapeño – remove some of the seeds, all the seeds, or leave the seeds in, depending upon your heat tolerance. You can substitute with Anaheim pepper. 

🔪 How To Make Mango Corn Salsa

1. Dice mango by making horizontal and then vertical slices while in the skin. Scoop out flesh with a spoon. See below and/or follow this link to learn how to cut a mango. Remove corn from cob with a knife. Dice the onion, bell pepper, and jalapeño. Coarsely chop cilantro. Mince garlic. Toss all ingredients into a large bowl.

2. Stir until ingredients are well-incorporated.

3. Add lime juice to salsa mixture. Sprinkle with a pinch of sea salt and black pepper. For a bit of heat, add some chili powder. 

4. Stir thoroughly. For best results, chill in the refrigerator for 30 minutes to an hour before serving. That’s it! Easy peasy!

🥭 How to Cut a Mango

1. First slice each side just past the thick seed in the middle (about ¼ inch).
2. Next, take a sharp knife and slice into the skin of the mango being careful not to break through it. Slice horizontally, and then vertically until you have a bunch of little squares.
3. Now, with a large spoon, scoop out the flesh over a bowl and whalla! You just learned how to cut a mango. Now you can add it to this recipe for corn salsa! Yay!!

👩🏻‍🍳 Expert Tips

• For a real treat, grill the corn on the barbecue before adding it to this recipe for corn salsa with mango. This will result in beautiful grill marks that will look amazing in it’s presentation.
• This mango salsa recipe makes for a great side dish for game day or outdoor parties and barbecues. It’s vibrant colors stand out on any table. 

💭 FAQs

 🌽 Recipes You Can Add Salsa To

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!